Spring Lunch Ideas

vegan spring lunches.pngAhhhh springtime. The reward for getting through a long cold winter. During the spring I think our appetites all begin to change a bit. We start to look for fresher food, more fruits and veggies and meals that are a bit lighter. These 3 lunch ideas are perfect for that. They can easily be made in advance for meal prep and perfect to bring to school or work.



1 1/2 cups miso ginger broth from Trader Joe’s
5 veggie dumplings from Trader Joe’s
2 handfuls of spinach
1 green onion chopped up
1 tbsp sesame seeds

In a pot heat up the miso broth. If you cannot find this just add in 1 tbsp of miso paste and 1 tsp grated ginger into 1 and 1 cups of veggie broth. Then take about 5 vegetable dumplings and put them into whatever bowl you are going to eat your soup out of. Add in the spinach and once the broth is boiling add it over the dumplings and spinach. It is how enough that it will wilt the spinach and soften the dumpling. Then top with green onion and sesame seeds.

*if you are having trouble finding veggie dumplings either look online or try an Asian market if you have one nearby.

This will make 1 serving of soup.

1 can of chickpeas [15 oz]
1/4 red onion, chopped
1/3 cup carrots, chopped
1/2 cup bell pepper, chopped
1 tbsp vegan mayo
2 tbsp hummus
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
Juice of 1/2 a lemon
Bread of choice, I used Ezekiel bread
Tomato for topping
Lettuce for topping
Cucumber for topping

In a blender or food processor add in drained and rinsed chickpeas, red onion, carrots, bell pepper, vegan mayo, hummus, salt, garlic powder, black pepper and lemon juice. Begin to pulse the mixture until the color has slightly changed and some of the ingredients have been broken up. You do not want to over pulse otherwise you will end up with hummus just enough so the chickpeas are a bit flakey and everything has been broken down a bit. Then assemble your sandwich however you like! I used Ezekiel bread and topped it with lettuce, cucumber and tomato. You can meal prep this and leave it in the fridge and assemble the sandwich the day of. You can also use this in wraps or on a salad!

Will make about 3 servings


10-15 Brussel sprouts
1/3 cup couscous
Frozen broccoli and peas as much as you would like
1/2 cucumber chopped
2 tbsp hummus
Garlic powder + salt to taste

Preheat oven to 400F. Cut brussel sprouts in half and place them on a baking sheet lined with parchment paper. Bake for 20 minutes then take out and flip. You can season them with some garlic powder and salt. You can also add a drizzle of oil if you like. Bake for another 10-15 minutes. Prepare couscous by following directions on box. I find it easier to use frozen broccoli and peas just cook them in the microwave real quick. But you can use fresh or whatever else you like! Then I just like to chop up some cucumber.Finally add a big dab of hummus. You can of course customize this and add any green veggies in you like.

Serves 1

Save these ideas to Pinterest ❤
Pinterest Spring Lunch Ideas (1).png


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s