Getting out of bed is hard enough—nevermind finding time to brew coffee and make breakfast. So why bother complicating mornings further by cooking lunch from scratch? These 9 no-cook lunches will have you out the door with minimal effort (and still provide maximum taste).
This nutritious wrap can be thrown together in less than five minutes and tastes great with pretty much any add-in. Simply grab a tortilla (we like spinach and sun-dried tomato varieties), spread some store-bought (or homemade!) hummus in it, and stuff with veggies like spinach, sprouts, avocado, and slices of tomato. And that’s a wrap! (Seriously, it’s that simple and speedy.)
Canned tuna may not have the most delightful fragrance, but there’s no denying that the high-protein fish is a breeze to whip up—and to make delicious. This recipe skips the mayo and uses avocado to bind the fish flakes and provide that ultra-creamy flavor that only avos can accomplish. We love the added crunch (and nutrition) from red onion, cucumber, and green onion, and zest from garlic, lime juice, and parsley. For the easiest morning, make the night before and simply pack into a Tupperware.
This is one of those amazing recipes that you can repurpose all week long. By prepping all of the ingredients on Sunday—mix the dressing, slice the meats and veggies, rinse the lettuce—you can simply toss everything together in the morning and dress right before lunch. To keep it interesting, experiment with different ingredients—like cheeses, olives, meats, beans, and veggies—and top with spices like chili flakes, dried oregano, or basil.
This just in: Bagels aren’t only for breakfast. The dense breakfast staple also makes for a great sandwich. (No soggy bread here!) Cream cheese actually pairs great with lunch meats like turkey and slices of cucumber, tomato, avocado, and red onion. Mix and match ingredients as you see fit and feel free to serve open-faced so you can make the most of those toppings.
Do you love veggie-packed lunches but are sick of sad desk salads? When we need a break from lettuce, we often turn to zoodles. This recipe keeps things simple with a rich peanut sauce and the spiralized zucchini, but we love adding things like sliced bell pepper, diced cucumber, shredded chicken, roasted salmon, and chopped nuts or seeds to give it a bit more oomph. Another great topper: Sriracha.
A little prep work on the weekend can save loads of time during the week. Take this three bean salad, which only requires some rinsing, chopping, and mixing before it transforms into a protein-packed dish that’s great on its own, mixed with arugula, paired with chicken, or rolled into a lettuce wrap. Psst… it’s also a great makeshift breakfast served with a poached egg on top.
Lettuce wraps may not seem like the most filling meal, but if you stuff them with the right ingredients, they become a more than ample lunch (or dinner). This recipe keeps things light with cabbage, bean sprouts, carrots, cucumber, and green onion, but they’re easily made more filling with brown lentils, sliced almonds, or cubed tofu. Pro tip: Make double the sauce. (It’s that good.)
Guacamole pizza? Yep, it’s a thing. And yes: It’s incredibly good. Simply top a pita (toast it, if possible) with loads of guacamole; pile it sky-high with black beans, corn, and veggies; and sprinkle it with nutritional yeast. We strongly encourage folding each slice to make the most of each bite, and, as always, playing with as many toppers as possible to maximize the meal’s potential.
Salads are one of the easiest no-cook meals out of there. What isn’t so easy: finding recipes that keep salads exciting, flavorful, and filling. Fortunately, with the likes of melon, prosciutto, mozzarella, and mint, this salad hits all the marks. If the beautiful colors aren’t tempting enough, wait till you try it—this is a lunch salad at its finest!