15+ Make-Ahead Lunch Recipes for Fall

15+ Make-Ahead Lunch Recipes for Fall

Fall Flavors for a Busy Schedule

As the seasons change, our schedules often get busier. With the hustle and bustle of fall, it’s easy to forget to prioritize healthy eating. That’s why we’ve curated a list of 15+ make-ahead lunch recipes that are perfect for the season. These delicious and nutritious meals can be prepared in advance, making it easy to fuel up for a busy day.

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Broccoli-Cranberry Salad

This creamy yet light vegan salad is full of bright, herby goodness. On its own, it’s great to serve alongside a sandwich or veggie burger in place of potato salad or coleslaw. You can also make it into a light lunch by adding a handful of arugula to enjoy it as a green salad. Double the recipe and refrigerate to have on hand throughout the week.

Persian-Style Butternut Squash Soup

Swap out your basic butternut squash soup for this fragrant version that includes sweet potato and a medley of spices like cinnamon, cumin, coriander, and saffron. A drizzle of maple syrup and a few drops of orange water brighten the flavors, while a sprinkle of sumac adds a pop of color and a tangy edge.

Mashed Chickpea Salad with Dill & Capers

This creamy yet light vegan salad is full of bright, herby goodness. On its own, it’s great to serve alongside a sandwich or veggie burger in place of potato salad or coleslaw. You can also make it into a light lunch by adding a handful of arugula to enjoy it as a green salad. Double the recipe and refrigerate to have on hand throughout the week.

Cauliflower Rice Bowls with Grilled Asparagus & Chicken Sausage

Stock the fridge with a week’s worth of lunches using a handful of ingredients from your local grocery store. To save on carbs, we’re swapping in riced cauliflower for regular rice and adding pre-grilled asparagus, which bulks up these bowls and adds fiber. At lunchtime, just reheat to steaming then top with a bit of pesto.

Broccoli & Sun-Dried Tomato Pasta Salad

We’ve loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze.

Stuffed Cabbage Soup

Like stuffed cabbage? You’ll love this easy cabbage soup. It’s got all of the classic flavors of stuffed cabbage without all the fuss of stuffing.

Southwestern Sweet Potato Stew

This healthy high-fiber salad comes together in just 10 minutes. Serve it right away or pack it in individual servings for four super-satisfying high-fiber lunches for the week ahead. To cut down on prep time, we’re using preshredded Brussels sprouts from the produce department and store-bought roasted chickpeas. Look for roasted chickpea snacks with the healthy snacks or nuts at your grocery store.

Roasted Veggie & Hummus Pita Pockets

These satisfying and tasty pita-pocket sandwiches are packed with roasted veggies and greens. A spread of hummus adds creaminess and keeps everything from falling out.

Grilled Vegetable Salads with Goat Cheese

Prepare a week’s worth of lunches in about 10 minutes using a handful of ingredients from your local specialty grocery store. To save time, we’re using a bag of frozen grilled and marinated vegetables, then adding big flavor with marinated goat cheese. If you want to bump up the protein, leftover chicken breast or salmon pair perfectly with this hearty salad.

Vegan Butternut Squash Soup

Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully–some brands contain shellfish.

Vegan Burrito Bowls with Cauliflower Rice

These meal-prep vegan burrito bowls are healthy and flavorful. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time.

Loaded Chicken-Quinoa Salad

Turn simple precooked ingredients into a delicious one-dish meal, high in fiber and with plenty of protein to keep you feeling satisfied.

Goulash Soup

Get all the flavors of classic goulash in a warming, hearty soup. This easy one-pot meal can be on the table in less than an hour.

Spinach, Apple & Chicken Salad with Poppy Seed Dressing & Cheese Crisps

Swap out store-bought for this tangy homemade buttermilk and poppy seed dressing to take this healthy salad recipe to the next level. For an even more impressive meal, make your own crunchy cheese crisps in a snap, using phyllo dough, for a delicious accompaniment to this dinner salad. Make extra dressing to keep on hand for other salads throughout the week.

Conclusion

These 15+ make-ahead lunch recipes are perfect for a busy fall schedule. With a mix of vegan and non-vegan options, there’s something for everyone. Whether you’re looking for a quick and easy meal or something more substantial, these recipes are sure to please.

FAQs

Q: Can I make these recipes ahead of time?
A: Yes, most of these recipes can be made ahead of time and refrigerated or frozen for later use.

Q: Are these recipes vegan?
A: Some of these recipes are vegan, while others may contain animal products. Be sure to check the ingredient list to ensure that the recipe meets your dietary needs.

Q: Can I customize these recipes to suit my tastes?
A: Absolutely! These recipes are meant to be a starting point, and you can customize them to suit your tastes and preferences.

Q: How do I store these make-ahead lunches?
A: Most of these recipes can be stored in the refrigerator for up to 3-5 days or frozen for up to 2-3 months. Be sure to label and date all containers to ensure that you use the oldest items first.