Lunch time

  • quinoa-buddha-bowl-recipe squash sandwich

a la vegan

If you prepare for life (and lunch!) accordingly, the week can be a breeze. Take 10 minutes for a Sunday night meal prep brainstorm, and you can have a delicious week of semi-healthy vegan meals ahead. First things first, if you’ve never gotten to know the endless possibilities that lie within a spaghetti squash, you should do that

immediately. It’s pasta in disguise. But it’s really a squash. You can go for the tomato sauce, or throw some pesto and parm and call it a day. It’s a winter time lifesaver when you need a bowl of warm deliciousness.

Anyways, here’s some lunch inspiration in the vegan department for the rest of your week.

Spaghetti Squash with chickpeas and kale via Love and Lemons

  • 1 spaghetti squash
  • 1-2 tablespoons olive oil
  • 1 shallot, sliced thinly
  • 1 clove garlic
  • ½ tablespoon minced fresh rosemary
  • pinch of chile flakes
  • ½ cup chickpeas, drained and rinsed
  • 2 (packed) cups of chopped kale leaves
  • juice of ½ a lemon
  • ¼ cup chopped sun dried tomatoes (or capers or olives)
  • ¼ cup toasted pine nuts
  • salt & pepper

Full recipe here

Buddha Bowl with Quinoa via Well PlatedFor the Buddha Bowl and Quinoa:

  • 3/4 cup uncooked quinoa
  • 3/4 pound cut broccoli florets
  • 3/4 pound cut cauliflower florets
  • 1 medium red onion, cut into 1/2-inch rings
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt, plus additional for cooking the quinoa
  • 1/4 teaspoon black pepper
  • 1 (12 to 14-ounce) block extra firm tofu
  • 2 small, ripe Hass avocados
  • Optional for serving: Sliced cucumbers, toasted almonds or pistachios, additional fresh mint and parsley

For the Tahini dressing:

  • 1/2 cup tahini, well stirred
  • 1/4 cup freshly squeezed lemon juice (about 2 large lemons)
  • 1 1/2 cups lightly packed fresh mint leaves (about 1 of the herb packs)
  • 1/2 cup lightly packed fresh parsley leaves
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Full recipe here

Smashed chickpea, avocado and pesto salad sandwich via Two Peas and Their Pod

  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 large ripe avocado
  • 2 tablespoons Basil Pesto
  • Juice from 1/2 lemon
  • Salt and pepper, to taste
  • Slices of bread
  • Spinach leaves if desired

Full recipe here

By Alexis Bendjouia

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Thank you all so much for your messages! I read every one and they make me love what I do even more!!, xxN

  1. Sylvia says:

    Green love – thanks for sharing these amazing recipes and vegan tips!