Packing a vegan lunch doesn’t have to be boring or complicated.
With the right ingredients and a bit of creativity, you can enjoy flavorful, nutritious meals that travel perfectly.
This collection of 15 vegan packed lunch recipes includes vibrant salads, hearty grain bowls, wraps, soups, and snacks.
Each recipe is easy to prepare, satisfying, and ideal for work, school, or meal prep.
Discover how to make plant-based lunches that are convenient, delicious, and full of energy-boosting goodness for your busy day.
15 Easy Vegan Packed Lunch Recipes for Work and School
These 15 vegan packed lunch recipes prove that plant-based eating can be both exciting and practical.
From colorful wraps to protein-rich salads and filling bowls, each dish delivers taste and nourishment.
Perfect for meal prepping or busy mornings, these recipes make healthy eating effortless.
They’re balanced, satisfying, and easy to pack — ideal for lunches at work, school, or on the go.
Enjoy freshness, flavor, and variety every day with these simple, wholesome vegan packed lunch ideas.
Quinoa Chickpea Power Bowl
A vibrant and nutrient-packed quinoa chickpea bowl that energizes your midday meal.
This lunch is loaded with plant-based protein, fiber, and colorful vegetables for a balanced, satisfying bite.
The zesty lemon-tahini dressing ties all the flavors together while keeping it light and refreshing.
It’s perfect for packing ahead, staying fresh, and eating cold or at room temperature.
Ingredients:
- 1 cup cooked quinoa
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup shredded carrots
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- • Combine cooked quinoa and chickpeas in a large bowl.
- • Add cherry tomatoes, cucumber, shredded carrots, red onion, and parsley.
- • In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth.
- • Pour the dressing over the quinoa mixture and toss gently to coat evenly.
- • Transfer to a lunch container and refrigerate until ready to eat.
This quinoa chickpea power bowl keeps you full and energized throughout your afternoon.
It’s colorful, refreshing, and packed with nutrients.
The creamy tahini dressing complements the nutty quinoa perfectly.
It’s an easy, make-ahead lunch that’s satisfying and wholesome.
Roasted Veggie Hummus Wrap
A hearty wrap filled with roasted vegetables and creamy hummus that makes lunch exciting.
It’s packed with fiber, vitamins, and plant-based protein to fuel your day.
The roasted veggies bring a natural sweetness, while hummus adds a rich, savory layer.
Perfect for on-the-go meals or packing into a lunchbox that stays fresh and tasty.
Ingredients:
- 1 whole wheat tortilla
- 1/2 cup roasted bell peppers, sliced
- 1/2 cup roasted zucchini, sliced
- 1/2 cup roasted carrots, sliced
- 3 tablespoons hummus
- 1 handful fresh spinach
- 1 tablespoon chopped fresh basil
- Salt and pepper to taste
Instructions:
- • Lay the tortilla flat on a clean surface.
- • Spread hummus evenly over the tortilla.
- • Layer roasted bell peppers, zucchini, carrots, and fresh spinach on top.
- • Sprinkle with chopped basil, salt, and pepper.
- • Roll the tortilla tightly and slice in half for packing.
This roasted veggie hummus wrap is flavorful, satisfying, and easy to eat.
It’s full of colorful vegetables and plant-based protein.
The creamy hummus balances perfectly with the roasted sweetness.
It’s ideal for a nutritious and portable lunch.
Lentil and Spinach Salad Jar
A refreshing layered salad packed in a jar for easy transport.
Cooked lentils provide protein and fiber, while fresh spinach and vegetables add crunch and vitamins.
A tangy vinaigrette keeps everything flavorful without overpowering the natural tastes.
Perfect for a make-ahead lunch that stays fresh and crisp until mealtime.
Ingredients:
- 1/2 cup cooked green or brown lentils
- 1 cup fresh spinach leaves
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup shredded carrots
- 2 tablespoons red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- • In a small jar, combine olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- • Layer lentils at the bottom of the jar.
- • Add cherry tomatoes, cucumber, shredded carrots, and red onion on top.
- • Place fresh spinach leaves at the top to prevent wilting.
- • Seal the jar and refrigerate until ready to eat.
This lentil and spinach salad jar is convenient, nutritious, and filling.
The layered presentation keeps the vegetables crisp and fresh.
The tangy vinaigrette enhances the natural flavors without being overpowering.
It’s perfect for a make-ahead vegan lunch.
Mediterranean Chickpea Pita Pocket
A soft pita stuffed with Mediterranean flavors that make lunch exciting.
Chickpeas provide plant-based protein, while fresh vegetables and olives add crunch and zest.
Tahini dressing drizzled inside brings a creamy, nutty finish.
It’s portable, flavorful, and satisfying for a balanced lunch on the go.
Ingredients:
- 1 whole wheat pita pocket
- 1/2 cup chickpeas, mashed slightly
- 1/4 cup diced cucumber
- 1/4 cup diced tomato
- 2 tablespoons sliced olives
- 2 tablespoons tahini
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions:
- • Warm the pita slightly for softness.
- • Mix mashed chickpeas, cucumber, tomato, and olives in a bowl.
- • In a small bowl, whisk tahini and lemon juice until smooth.
- • Stuff the pita pocket with the chickpea mixture.
- • Drizzle tahini dressing inside and serve or pack for lunch.
This Mediterranean chickpea pita pocket is flavorful, hearty, and nutritious.
The vegetables add freshness and texture to every bite.
Tahini dressing brings a creamy, rich layer of flavor.
It’s a perfect portable vegan lunch.
Sweet Potato and Black Bean Burrito
A filling burrito packed with roasted sweet potatoes, black beans, and spices.
It provides fiber, protein, and complex carbohydrates to keep you energized.
Avocado and salsa add creaminess and a fresh kick to every bite.
It’s easy to make ahead and perfect for lunch on the go.
Ingredients:
- 1 large whole wheat tortilla
- 1/2 cup roasted sweet potatoes, cubed
- 1/2 cup black beans, rinsed and drained
- 1/4 cup corn kernels
- 1/4 cup diced red bell pepper
- 1/4 avocado, sliced
- 2 tablespoons salsa
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- • Warm the tortilla on a skillet or microwave.
- • Mix roasted sweet potatoes, black beans, corn, red bell pepper, cumin, salt, and pepper in a bowl.
- • Spread the mixture along the center of the tortilla.
- • Top with avocado slices and salsa.
- • Roll the tortilla tightly and slice in half for packing.
This sweet potato and black bean burrito is filling, flavorful, and nutrient-rich.
It’s packed with fiber, protein, and healthy fats to keep you full.
The combination of roasted sweet potatoes and creamy avocado is delicious.
It’s an easy and satisfying vegan lunch for any day.
Chickpea Avocado Salad Sandwich
A creamy chickpea and avocado filling makes this sandwich rich and satisfying.
It’s packed with protein, fiber, and healthy fats to keep you full until your next meal.
Crunchy celery and red onion add texture, while lemon juice brightens the flavors.
This sandwich is perfect for making ahead and taking to work, school, or picnics.
Ingredients:
- 1 cup chickpeas, mashed
- 1/2 avocado, mashed
- 2 tablespoons diced celery
- 2 tablespoons diced red onion
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 2 slices whole-grain bread
- Lettuce leaves (optional)
Instructions:
- • In a bowl, mix mashed chickpeas and avocado until creamy.
- • Stir in celery, red onion, lemon juice, salt, and pepper.
- • Spread the mixture evenly on one slice of bread.
- • Add lettuce leaves if desired and top with the second slice of bread.
- • Slice in half and pack for lunch.
This chickpea avocado salad sandwich is creamy, flavorful, and satisfying.
It provides protein, fiber, and healthy fats for a balanced meal.
The crunch of celery and onion adds a refreshing texture.
It’s perfect for a quick and portable vegan lunch.
Rainbow Veggie Sushi Rolls
Colorful sushi rolls packed with vegetables make lunch fun and nutritious.
Carrots, cucumber, and bell peppers add crunch and vitamins, while avocado adds creaminess.
Sushi rice keeps it filling, and nori sheets make it portable.
These rolls are perfect for packing ahead and dipping in soy sauce at lunchtime.
Ingredients:
- 1 cup cooked sushi rice
- 4 nori sheets
- 1/4 cup julienned carrots
- 1/4 cup julienned cucumber
- 1/4 cup sliced bell peppers
- 1/4 avocado, sliced
- Soy sauce for dipping
Instructions:
- • Lay a nori sheet on a bamboo mat or flat surface.
- • Spread a thin layer of cooked sushi rice over the nori, leaving 1 inch at the top.
- • Place carrots, cucumber, bell peppers, and avocado slices along the bottom edge.
- • Roll the nori tightly, using the edge without rice to seal it.
- • Slice into bite-sized pieces and pack for lunch.
These rainbow veggie sushi rolls are colorful, nutritious, and fun to eat.
The combination of fresh vegetables and creamy avocado is delightful.
They’re portable and perfect for a healthy vegan lunch.
The soy sauce adds a salty, flavorful complement.
Mediterranean Farro Salad
A hearty farro salad packed with Mediterranean flavors and plant-based protein.
Cucumber, cherry tomatoes, olives, and fresh herbs make it refreshing and satisfying.
A light olive oil and lemon dressing ties all the ingredients together.
It’s ideal for packing ahead and enjoying cold or at room temperature.
Ingredients:
- 1 cup cooked farro
- 1/2 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup sliced olives
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- • In a large bowl, combine cooked farro, cherry tomatoes, cucumber, olives, and parsley.
- • In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- • Pour the dressing over the salad and toss to coat evenly.
- • Transfer to a lunch container and refrigerate until ready to eat.
This Mediterranean farro salad is filling, colorful, and packed with nutrients.
The fresh vegetables add crunch and flavor.
The olive oil and lemon dressing enhances all the ingredients.
It’s an easy, make-ahead vegan lunch option.
Spicy Tofu and Veggie Wrap
A flavorful wrap filled with marinated tofu and sautéed vegetables.
It’s packed with protein and vitamins for a satisfying and energizing lunch.
A touch of hot sauce adds a spicy kick without overpowering the other flavors.
Perfect for lunch on the go or for packing ahead for work or school.
Ingredients:
- 1 whole wheat tortilla
- 1/2 cup firm tofu, cubed
- 1/2 cup bell peppers, sliced
- 1/4 cup shredded carrots
- 1/4 cup zucchini, sliced
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 teaspoon olive oil
Instructions:
- • Heat olive oil in a pan and sauté tofu cubes until golden.
- • Add bell peppers, carrots, and zucchini, and cook until tender.
- • Stir in soy sauce and hot sauce to coat evenly.
- • Place the cooked tofu and vegetables in the center of the tortilla.
- • Roll the tortilla tightly, slice in half, and pack for lunch.
This spicy tofu and veggie wrap is full of flavor and nutrition.
It provides protein, fiber, and essential vitamins.
The hot sauce adds a subtle spicy kick.
It’s perfect for a filling and portable vegan lunch.
Curried Chickpea Salad Bowl
A flavorful salad bowl with curried chickpeas, crisp vegetables, and leafy greens.
It’s high in protein, fiber, and complex flavors to keep you energized.
A simple vegan yogurt dressing balances the spice and adds creaminess.
Ideal for packing ahead and enjoying cold at lunchtime.
Ingredients:
- 1 cup chickpeas, rinsed and drained
- 1/2 teaspoon curry powder
- 1 tablespoon vegan yogurt
- 1/2 cup shredded carrots
- 1/2 cup cucumber, diced
- 1 cup mixed leafy greens
- Salt and pepper to taste
Instructions:
- • In a bowl, mix chickpeas with curry powder, vegan yogurt, salt, and pepper.
- • Layer mixed greens in a lunch container.
- • Top with chickpea mixture, shredded carrots, and cucumber.
- • Toss gently before eating or keep layers separate for freshness.
This curried chickpea salad bowl is packed with bold flavors and nutrients.
It’s satisfying, protein-rich, and perfect for a vegan lunch.
The vegan yogurt adds creaminess to the spiced chickpeas.
It’s an easy, flavorful, and make-ahead meal
Black Bean and Corn Salad Bowl
A protein-rich salad with black beans, sweet corn, and vibrant vegetables.
It’s packed with fiber, antioxidants, and plant-based protein for sustained energy.
A lime-cilantro dressing brings a refreshing zest that enhances all the ingredients.
This salad is perfect for make-ahead lunches and stays fresh in the fridge.
Ingredients:
- 1 cup cooked black beans
- 1/2 cup corn kernels
- 1/2 cup cherry tomatoes, halved
- 1/2 cup diced red bell pepper
- 1/4 cup red onion, diced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions:
- • In a large bowl, combine black beans, corn, cherry tomatoes, bell pepper, and red onion.
- • Add chopped cilantro, lime juice, olive oil, salt, and pepper.
- • Toss gently to mix all ingredients evenly.
- • Transfer to a lunch container and refrigerate until ready to eat.
This black bean and corn salad bowl is flavorful and filling.
The lime-cilantro dressing adds a bright, refreshing note.
It’s high in fiber and plant-based protein.
Perfect for a vibrant and satisfying vegan lunch.
Roasted Cauliflower and Quinoa Bowl
A hearty bowl with roasted cauliflower, fluffy quinoa, and fresh greens.
It’s packed with protein, fiber, and antioxidants to fuel your day.
A lemon-tahini drizzle brings creaminess and tang to complement the roasted vegetables.
Ideal for make-ahead lunches and can be enjoyed cold or slightly warmed.
Ingredients:
- 1 cup cooked quinoa
- 1 cup roasted cauliflower florets
- 1/2 cup cherry tomatoes
- 1/2 cup spinach leaves
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions:
- • Place cooked quinoa in a bowl.
- • Add roasted cauliflower, cherry tomatoes, and spinach leaves on top.
- • In a small bowl, whisk tahini, lemon juice, olive oil, salt, and pepper.
- • Drizzle dressing over the quinoa and vegetables.
- • Toss gently or leave layered for serving.
This roasted cauliflower and quinoa bowl is nutritious and filling.
The tahini-lemon dressing enhances the flavors with a creamy tang.
It’s rich in protein, fiber, and antioxidants.
Perfect for a wholesome vegan packed lunch.
Mediterranean Hummus Pita
A soft pita stuffed with hummus, vegetables, and fresh herbs.
It’s packed with plant-based protein, fiber, and essential nutrients.
Cucumber, tomato, and olives add crunch and vibrant Mediterranean flavors.
This pita is portable, flavorful, and perfect for make-ahead lunches.
Ingredients:
- 1 whole wheat pita
- 3 tablespoons hummus
- 1/4 cup cucumber, diced
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons sliced olives
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions:
- • Cut the pita in half and open the pockets.
- • Spread hummus evenly inside each pocket.
- • Fill with cucumber, cherry tomatoes, olives, and parsley.
- • Sprinkle with salt and pepper.
- • Close the pita and pack for lunch.
This Mediterranean hummus pita is fresh, crunchy, and satisfying.
It provides protein, fiber, and vibrant flavors.
The vegetables and herbs complement the creamy hummus perfectly.
It’s an easy and delicious vegan lunch option.
Sweet Potato and Lentil Wrap
A filling wrap with roasted sweet potatoes and protein-rich lentils.
It’s packed with fiber, vitamins, and plant-based protein to keep you energized.
A touch of cumin and paprika adds warmth and flavor without overpowering the dish.
Perfect for make-ahead lunches and portable on-the-go meals.
Ingredients:
- 1 whole wheat tortilla
- 1/2 cup roasted sweet potato, cubed
- 1/2 cup cooked lentils
- 1/4 cup shredded carrots
- 1/4 cup spinach leaves
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions:
- • Mix roasted sweet potatoes, cooked lentils, carrots, cumin, paprika, salt, and pepper in a bowl.
- • Lay the tortilla flat and place the mixture along the center.
- • Top with spinach leaves.
- • Roll tightly and slice in half for packing.
- • Wrap in foil or place in a container for lunch.
This sweet potato and lentil wrap is hearty and flavorful.
It’s packed with fiber, protein, and complex carbohydrates.
The spices add a warm, aromatic touch.
Perfect for a satisfying and portable vegan lunch.
Asian-Inspired Edamame Rice Bowl
A vibrant rice bowl with edamame, vegetables, and a sesame-ginger dressing.
It’s rich in protein, fiber, and vitamins, making it a filling and energizing meal.
The dressing adds a tangy, nutty flavor that enhances all the ingredients.
Perfect for make-ahead lunches and eating cold or at room temperature.
Ingredients:
- 1 cup cooked brown rice
- 1/2 cup shelled edamame
- 1/2 cup shredded carrots
- 1/2 cup sliced bell peppers
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon rice vinegar
Instructions:
- • Place cooked brown rice in a bowl.
- • Top with edamame, shredded carrots, and bell peppers.
- • In a small bowl, whisk soy sauce, sesame oil, grated ginger, and rice vinegar.
- • Drizzle the dressing over the rice and vegetables.
- • Toss gently or keep layered for serving.
This Asian-inspired edamame rice bowl is flavorful and nutrient-rich.
The sesame-ginger dressing adds a tangy, nutty note.
It’s high in protein, fiber, and essential vitamins.
Perfect for a fresh and satisfying vegan lunch.
