5 Quick & Healthy Lunch Ideas

Despite what you may think, eating a healthy, delicious lunch every day doesn't mean you have to devote your entire Sunday to meal prep, and we're here to prove it. These 10-minute lunch recipes make it so you can say sayonara to leftovers for lunch.

Chickpea Salad with Kale & Sun-Dried Tomatoes

Oil-packed sun-dried tomatoes pull double duty in this recipe. Use the oil from the jar to cook the kale, then stir in the sun-dried tomatoes to add flavor and texture to the dish.

INGREDIENTS

• ¼ cup sliced oil-packed sun-dried tomatoes

• 1 (10 ounce) package chopped kale

• ⅓ cup water

• 1 (15 ounce) can no-salt-added chickpeas, rinsed

DIRECTIONS

1. Measure 1/4 cup sun-dried tomatoes, reserving 1 tablespoon oil from the jar. Heat the reserved oil in a large nonstick skillet over medium heat. Add kale and cook, stirring, until wilted and bright green, about 2 minutes. Add water, reduced heat to medium-low, cover and cook for 3 minutes more.

2. Fold in chickpeas and the sun-dried tomatoes; cook, stirring, until heated through, about 1 minute.

https://www.eatingwell.com/recipe/7915176/3-ingredient-chickpeas-with-kale-sun-dried-tomatoes/

Turkey Melt

INGREDIENTS

• Hearty, artisan bread like sourdough or gluten-free sliced ½ inch thick

• Turkey breast, thinly sliced (about 3 slices per sandwich)

• Swiss cheese, thinly sliced (1 square slice per sandwich)

• White cheddar cheese, thinly sliced (I used Tillamook, 1 square slice per sandwich

• Dijon Mustard

• Chive and Onion cream cheese spread (I used Philadelphia)

• Butter lettuce, roughly chopped

DIRECTIONS

1. Turn on oven broiler and either grease a baking sheet or prepare it with parchment paper.

2. Spread a dollop of Dijon mustard and cream cheese on sandwich slices.

3. Top one side with cheeses and the other side with turkey slices.

4. Broil for 5-7 minutes, until bread starts to turn golden and cheeses are bubbling.

5. Remove from heat and top cheese side with desired amount of lettuce. Combine the sides together to make a sandwich, slice in half, and serve immediately.

Spicy Smoked Salmon and Avocado Sushi Bowl

INGREDIENTS

• 1 cup minute short grain brown rice

• 4 scallions, chopped

• 2 tablespoons sesame seeds, toasted

• 2-3 tablespoons naturally brewed soy sauce

• 2-3 tablespoons pickled ginger, finely chopped

• 1 package of toasted nori snacks, sliced

• 1 1/2 cups snow peas, halved

• 1 cucumber, seeded and julienned

• 8 ounces smoked salmon, sliced

• 2 small avocados, halved and sliced

• 3 tablespoons olive oil mayo or vegan mayo

• 2 tablespoons sriracha

• Gomasio, for garnish

DIRECTIONS

1. Cook rice as directed.

2. Once rice has cooled to room temperature (I prepped the ingredients as it cooled), combine it with scallions, sesame seeds, soy sauce, ginger, and toasted nori. Add more soy sauce and ginger if desired.

3. Whisk together sriracha and mayo in a small bowl.

4. Divide rice between four bowls. Top with snow peas, cucumber, smoked salmon and sliced avocado. Drizzle with spicy sriracha mayo. Garnish with gomasio.

https://www.rachaelhartleynutrition.com/blog/2015/01/sushi-un-roll-with-smoked-salmon-and-avocado

Whole-Wheat Veggie Wrap

INGREDIENTS

• 1 8-inch whole-wheat tortilla

• 2 tablespoons hummus

• ¼ avocado, mashed

• 1 cup sliced fresh vegetables of your choice

• 2 tablespoons shredded sharp Cheddar cheese

DIRECTIONS

1. Lay tortilla on work surface. Spread hummus and avocado on the tortilla. Add veggies and Cheddar and roll up. Cut in half before serving.

https://www.eatingwell.com/recipe/259820/whole-wheat-veggie-wrap/

Cauliflower Gnocchi With Peas and Prosciutto

INGREDIENTS

• 2 Tbsp butter

• 1⁄2 bunch (about 10 spears) asparagus, woody ends removed, chopped into 1" pieces

• 1 cup frozen peas

• 3 oz prosciutto or other high-quality ham, sliced into thin strips

• 1 cup low-sodium chicken or vegetable stock

• Salt and black pepper to taste

• 12 oz packaged gnocchi

• Parmesan for grating

DIRECTIONS

1. Heat half the butter in a large skillet over medium heat.

2. Add the asparagus and sauté for 2 to 3 minutes, then stir in the peas, prosciutto, and stock.

3. Cook for 3 to 4 minutes, until the asparagus is tender and the peas are soft. Season with salt and black pepper; keep warm.

4. Cook the gnocchi in a large pot of boiling water until they float to the top, no more than 5 minutes.

5. Drain and add to the skillet with the vegetables, along with the other tablespoon of butter.

6. Cook together for 1 minute, so that the sauce and gnocchi have time to mingle.

7. Serve with freshly grated Parmesan.

https://www.eatthis.com/gnocchi-peas-prosciutto-pasta-recipe/