Three meals per day are standard for most diets. For me, breakfast and dinner are non-negotiable, as I don’t like to start my day on an empty stomach and enjoy lavish dinners at home or in a restaurant. Given that lunch has always been difficult. Too heavy of a meal spoils dinner and leaves me dragging at work. To keep things balanced, I’ve decided to stock up on several light lunch recipes to make while working from home. Filled with nutritious ingredients and packed with flavor, they’ve become my go-to for a balanced diet.

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Pear arugula salad

adds vibrant color

and freshness to

home lunch decor

Rice bowls offer

light lunches for

entertaining or meal

prep versatility

Salads and sandwiches

provide balanced home

lunches without feeling

too heavy

Lavish dinners best

enjoyed at home

after lighter mid-day

meals

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❯

Creating a meal that’s filling, not heavy and rich, may seem difficult. However, they don’t have to be one-note. Salads are a prime example; a base of greens is lightweight, but when prepared with an assortment of ingredients, they can be just as filling as a burger. Rice bowls are another option I’ve embraced for their adaptability. Whether made with tuna, chicken, or quinoa, there are plenty of ways to keep the dish interesting. Beyond that, many of the below light lunch recipes also work well for packing and meal-prepped dishes.

@prettydeliciouseats

Replying to @vibes_scribes 🍕 Are you team BBQ Sauce base or Tomato Sauce base for Pizza’s? Stay tuned in for the next episode of Pizza School where I will teach you how to make easy sheet pan pizza! #pizza #pizzarecipe #bbqchickenpizza #easyrecipe

♬ Like Dat – Darkoo

Sweet & Spicy Pepperoni Pizza

Ingredients 

• Pizza dough ball
• Pizza sauce
• Pepperoni & salami
• Jalapenos
• Honey
• Mozzarella (low moisture if possible)
• Parmesan cheese
• Fresh basil
• Freshly cracked black pepper
• Burrata cheese

Instructions

1. Shape the pizza dough using your hands.
2. Once shaped, add the sauce and cook for about 3-4 minutes in the oven on a pizza stone.
3. Remove from the oven and add toppings.
4. Place in the oven and bake until cheese is melted and toppings are crispy.
5. Top with burrata, sliced basil, and drizzle with honey before serving.

@wellplated

AVOCADO EGG SALAD! Creamy, fresh, high-protein—no mayo needed! Greek yogurt makes this health egg salad extra creamy, while lemon juice and Dijon give it zippy flavor. I love piling it onto whole wheat toast or dipping with crackers. PRO TIP: Press plastic wrap against the surface to keep it from turning brown and this will last in your refrigerator for a few days for meal prep! YOU’LL NEED: -5 large eggs -2 large Hass avocados, ripe -2 green onions, finely chopped -3 T plain Greek yogurt -1 T freshly squeezed lemon juice -1 tsp Dijon mustard -1 tsp kosher salt -1/4 tsp ground black pepper -1/8 tsp cayenne pepper -8 slices whole wheat bread -Sliced tomatoes & spinach, for serving Mash the avocado, stir in the yogurt, lemon, Dijon, and spices. Fold in the eggs and green onions, then pile onto toast with your favorite toppings. SO good! Recipe link with detailed step-by-step instructions at the link in my bio, or find it here: https://www.wellplated.com/avocado-egg-salad/ #eggsalad #avocadoeggsalad #healthyrecipes #mealprepideas #proteinpacked #easylunch #quickmeals #highproteinrecipes #healthyfats #lunchtime

♬ original sound – Erin Clarke

Avocado Egg Salad

Ingredients 

• 8 slices bacon; cooked
• 5 large eggs
• 2 large Hass avocados
• 2 green onions, finely chopped 
• 3 tablespoons plain Greek yogurt
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon cayenne pepper
• 8 slices whole wheat sandwich bread
• Sliced tomatoes
• Fresh spinach

Instructions

1. Cook the bacon and set aside.
2. Next, hard-boil the eggs, then remove from the boiling water once cooked and plunge into the cold water.
3. Peel the eggs, then cut in half and discard the yolks from 3 whole eggs, so that you have two whole eggs and 3 with egg whites only.
4. Roughly chop the eggs and place into a large mixing bowl.
5. Halve and pit the avocados and divide the flesh into squares.
6. Scoop the flesh into the mixing bowl, leaving the avocado in chunks.
7. Add the chopped green onions, Greek yogurt, lemon juice, mustard, salt, pepper, and cayenne to the bowl.
8. Fold together, leaving the eggs and avocado chunky.
9. Toast the bread, then assemble the sandwiches with bacon, avocado, egg, sliced tomatoes, and spinach.

@dietitiandebbie

If you’re looking for a refreshing and flavorful salad that’s perfect for any occasion, make this pear arugula salad. This simple winter salad is a delightful combination of sweet and savory flavors, with the sweet pears perfectly complementing the peppery arugula. Whether you’re looking to impress the dinner party guests at your holiday table or simply want a healthy lunch option, this easy-to-make salad is sure to satisfy your taste buds. SAVE this recipe and follow @dietitiandebbie for more plant-based recipes. INGREDIENTS FOR THE DRESSING: ¼ cup olive oil 2 tablespoons balsamic vinegar 2 teaspoons maple syrup 1 teaspoon Dijon mustard Dash of sea salt Dash of ground black pepper FOR THE SALAD: 2 medium pears, sliced 5 oz package arugula or mixed salad greens ⅓ cup sliced almonds ⅓ cup crumbled vegan feta cheese ⅓ cup pomegranate seeds DIRECTIONS Add all of your dressing ingredients to a jar and cover with lid. Shake well to combine. Add all of the salad ingredients to a large bowl. Drizzle with dressing and toss to coat evenly. #saladrecipe #veganfood #easysaladrecipe #wintersaladrecipe #arugulasalad

♬ original sound – Deborah Murphy

Pear Arugula Salad

Ingredients

• 2 medium pears, sliced
• 5-ounce package arugula or mixed salad greens
• 1/3 cup sliced almonds
• 1/3 cup crumbled vegan feta cheese
• 1/3 cup pomegranate seeds

For the dressing

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons maple syrup
• 1 teaspoon Dijon mustard
• Dash of sea salt
• Dash of ground black pepper

Instructions

1. Add all of your dressing ingredients to a jar and cover with lid. Shake well to combine.
2. Add all of the salad ingredients to a large bowl.
3. Drizzle with dressing and toss to coat evenly.

@prettydeliciouseats

Spicy tuna rice bowl ➡️ Ingredients ⬇️ 34g Protein per serving @princes Tuna steak in spring water – 1 x can drained Basmati rice – 100g heated/cooked rice @hellmannsuk Lighter than light mayo – 2 tablespoons @yutakaeats Rice wine vinegar – 1 x tablespoon Sriracha – 1 tablespoon Light soy sauce – 1 tablespoon Avocado – 1/4 Crispy onions – 1 tablespoon Sesame seeds – 1/2 tablespoon @itsuofficial crispy seaweed thins – 1 x packet Green chilli – 1/2 sliced Spring onion – 2 stalks sliced Chives – two tablespoons finely chopped #tunaricebowl #salmonricebowl #sushirolls #easyrecipeideas #healthyrecipes #lunchideas #mealprep #highprotein #highproteinrecipes #tunaroll

♬ 9PM in Shibuya – ADTurnUp

Spicy Tuna Roll Bowl Recipe

Ingredients 

• 1 package of tuna steaks in water
• 1/2 cup Basmati rice, cooked rice
• 2 tablespoons light mayo
• 1 tablespoon rice wine vinegar
• 1 tablespoon Sriracha
• 1 tablespoon light soy sauce
• 1/4 avocado
• 1 tablespoon crispy onions
• 1/2 tablespoon sesame seeds
• 1 packet crispy seaweed
• 1/2 sliced green chilies
• 2 spring onions, sliced
• 2 tablespoons chives, finely chopped

Instructions

1. Add rice, tuna, mayo, Sriracha, rice wine vinegar, and soy sauce to a large bowl and mix until combined.
2. Spoon a portion of the mixture into a serving bowl.
3. Top with sliced onions, chilies, avocado, crispy onions, and sesame seeds.
4. Serve with crispy seaweed.

@maxiskitchen

My favorite veggie sandwich✨ ▪️2 Slices Crusty Artisan Bread (I love the @tartinebakerycountry bread)▪️Mayonnaise▪️1/2 Small Avocado, sliced thin▪️3 Slices Tomato▪️Flaky Sea Salt▪️3 Thin Slices Cucumber▪️4 Thin Red Onion Rounds▪️Alfalfa Sprouts▪️1 Leaf Romaine Lettuce▪️1 Slice Swiss Cheese▪️ 🌱Vegan Modification: Leave out the mayo and Swiss and add a drizzle of olive oil instead 1️⃣ Toast the bread until golden brown. Spread mayonnaise on one slice, and layer the sliced avocado evenly on the other. 2️⃣ Place the tomato slices on top of the mayo, and sprinkle both the tomato and avocado with flaky salt. 3️⃣ Layer the cucumber, red onion, romaine lettuce, Swiss cheese, and a generous mound of alfalfa sprouts on top of the tomato. Close the sandwich, slice in half, and enjoy! ⏲10 minute total prep + cook time Recipe makes 1 sandwich For all recipes delivered to your inbox weekly (with printable PDFs) + access to the searchable recipe archive, subscribe to my newsletter via the link in my bio 😘 . #recipesoftheday #recipeinspo #maxiskitchen #simplerecipe #veggiesandwich #easyrecipes

♬ Golden Hour: Piano Version – Andy Morris

Veggie Powerhouse Sandwich

Ingredients 

• 2 slices sourdough bread
• Mayonnaise
• 1/2 small avocado, sliced thin
• 3 slices tomato
• Flaky sea salt
• 3 thin slices cucumber
• 4 thin red onion rounds
• Alfalfa Sprouts
• 1 Romaine lettuce leaf
• 1 slice Swiss cheese

Instructions

1. Toast the bread until golden brown. Spread mayonnaise on one slice, and layer the sliced avocado evenly on the other.
2. Place the tomato slices on top of the mayo, and sprinkle both the tomato and avocado with flaky salt.
3. Layer the cucumber, red onion, romaine lettuce, Swiss cheese, and a generous mound of alfalfa sprouts on top of the tomato. Close the sandwich, slice in half, and enjoy.