20+ 20-Minute Lunch Recipes for Fall

20+ 20-Minute Lunch Recipes for Fall

Introduction

As the fall season approaches, it’s time to refresh your lunch routine with some delicious and quick recipes. In this article, we’ll provide you with over 20 20-minute lunch recipes that incorporate the best of fall produce, including cabbage, sweet potatoes, arugula, and squash.

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Stuffed Sweet Potato with Hummus Dressing

Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale, and hummus dressing is a fantastic 5-ingredient lunch for one. Preheat your oven to 400°F (200°C). Pierce a sweet potato with a fork a few times and bake for 45-50 minutes, or until soft. Top with black beans, kale, and a drizzle of hummus dressing.

BBQ Chicken Tacos with Red Cabbage Slaw

This zippy, creamy slaw is so good you might find yourself making it for other sandwiches. Still, it pairs beautifully with the tangy pulled chicken for an incredibly quick meal. To save even more time, use a preshredded coleslaw blend.

Farro Salad with Arugula, Artichokes & Pistachios

Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!

Spinach & Artichoke Salad with Parmesan Vinaigrette

Inspired by the classic warm party dip, this simple salad can be served up right away or divided into small lidded containers for a week of delicious lunches. To keep the hard-boiled eggs tasting fresh, we suggest adding them to your salad just before serving or in the morning before packing your lunch to go.

Mixed Greens with Lentils & Sliced Apple

This salad with lentils, feta, and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils—just make sure to look for low-sodium and give them a rinse before adding them to the salad.

Butternut Squash Soup with Avocado & Chickpeas

Jazz up a can of soup by adding protein with chickpeas and flavor with curry powder. Stir in a little Greek yogurt to make it creamy.

Greek Salad Nachos

This vegetarian nacho recipe is a fun combination of two favorites—nachos and Greek salad. It uses whole-grain pita chips instead of the tortilla chips used in traditional nacho recipes, and it’s loaded with the classic fresh vegetables in Greek salad as well as creamy hummus and salty feta cheese. And it doesn’t even need the oven! Easily doubled, this makes a great appetizer or light dinner.

Hearty Tomato Soup with Beans & Greens

Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture. Look for a brand that’s low- or reduced-sodium, with no more than 450 mg sodium per serving.

Rainbow Grain Bowl with Cashew Sauce

This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.

Roasted Veggie & 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.

Loaded Chicken-Quinoa Salad

Make a bun out of a tomato in this healthy low-carb tuna melt recipe that swaps bread for veggies. You save 23 grams of carbohydrate and get 1 veggie serving while you’re at it!

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.

Tomato Bun Tuna Melt

Make a bun out of a tomato in this healthy low-carb tuna melt recipe that swaps bread for veggies. You save 23 grams of carbohydrate and get 1 veggie serving while you’re at it!

Chicken, Quinoa & Veggie Bowl

With a whopping 19 grams of protein, this one-dish meal will keep you feeling full and satisfied for hours.

Conclusion

As you can see, these 20+ 20-minute lunch recipes are perfect for busy fall days. With ingredients like sweet potatoes, cabbage, and quinoa, you’ll be fueling up with nutrients and flavor. Try one (or two, or three…) out this week and see how they become your new go-to lunches!

FAQs

Q: Can I customize these recipes to fit my dietary needs?
A: Absolutely! Feel free to swap out ingredients or make substitutions to suit your taste preferences and dietary requirements.

Q: How do I store leftovers?
A: Store leftovers in airtight containers in the refrigerator for up to 3-5 days. Reheat as needed.

Q: Can I make these recipes ahead of time?
A: Yes! Many of these recipes can be prepared ahead of time and refrigerated or frozen for later use. Just be sure to label and date leftovers so you can easily keep track of what you have on hand.