Eating vegetarian doesn’t mean giving up variety or flavor—especially when it comes to lunch.
Packed lunches can be both convenient and nourishing with the right combination of ingredients.
This collection of 15 vegetarian packed lunch recipes includes hearty salads, wraps, sandwiches, rice bowls, and pasta dishes.
Each recipe is simple to prepare, easy to store, and full of wholesome ingredients.
Whether you’re packing for work, school, or travel, these meals make staying healthy and satisfied throughout the day effortless.
15 Healthy Vegetarian Packed Lunch Recipes for Busy Days
These 15 vegetarian packed lunch recipes make healthy eating easy, delicious, and portable.
From vibrant veggie wraps to protein-packed salads and comforting grain bowls, each dish offers balance and flavor.
Perfect for busy weekdays or meal prepping ahead, these recipes keep your lunches exciting and nutritious.
They’re easy to pack, satisfying to eat, and kind to both body and planet.
Enjoy freshness and creativity every day with these flavorful vegetarian packed lunch ideas that make lunchtime something to look forward to.
Quinoa & Roasted Veggie Bowl
A colorful and nutrient-packed quinoa bowl filled with roasted vegetables and fresh greens.
This meal provides plant-based protein, fiber, and essential vitamins for sustained energy throughout the day.
The roasted vegetables bring natural sweetness, while a light lemon-tahini dressing adds creamy, tangy flavor.
It’s perfect for packing ahead, staying fresh, and enjoying cold or at room temperature.
Ingredients:
- 1 cup cooked quinoa
- 1 cup roasted vegetables (carrots, zucchini, bell peppers)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 2 tablespoons chopped parsley
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions:
- • Place cooked quinoa in a large bowl.
- • Add roasted vegetables, cherry tomatoes, cucumber, and parsley.
- • In a small bowl, whisk tahini, lemon juice, olive oil, salt, and pepper until smooth.
- • Pour the dressing over the quinoa mixture and toss gently.
- • Transfer to a lunch container and refrigerate until ready to eat.
This quinoa and roasted veggie bowl is filling, flavorful, and packed with nutrients.
The lemon-tahini dressing complements the roasted vegetables perfectly.
It’s a versatile, make-ahead meal that stays fresh and satisfying.
This bowl keeps you energized and nourished for hours.
Quinoa & Black Bean Burrito Bowl
A protein-packed bowl with quinoa, black beans, and fresh vegetables.
It’s rich in fiber, plant-based protein, and complex carbohydrates to keep you energized.
Avocado and a lime-cilantro dressing add creaminess and a refreshing zing.
Perfect for make-ahead lunches or eating cold at work or school.
Ingredients:
- 1 cup cooked quinoa
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup diced red bell pepper
- 1/4 avocado, sliced
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions:
- • Place cooked quinoa in a bowl.
- • Add black beans, corn, and diced bell pepper.
- • Top with avocado slices and chopped cilantro.
- • Drizzle lime juice over the bowl and sprinkle with salt and pepper.
- • Toss gently before serving or pack for later.
This quinoa and black bean burrito bowl is hearty and satisfying.
The lime-cilantro dressing adds a fresh, vibrant flavor.
It’s packed with fiber, protein, and essential nutrients.
Perfect for a make-ahead, portable vegan lunch.
Roasted Chickpea & Veggie Wrap
A flavorful wrap with roasted chickpeas, fresh vegetables, and a creamy dressing.
It’s full of plant-based protein, fiber, and vitamins to keep you full and energized.
Roasted chickpeas provide a crunchy texture, while tahini dressing adds smooth, nutty flavor.
Ideal for lunch on the go or packing ahead.
Ingredients:
- 1 whole wheat tortilla
- 1/2 cup roasted chickpeas
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced
- 1/2 cup baby spinach
- 2 tablespoons tahini
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions:
- • Spread tahini evenly over the tortilla.
- • Layer roasted chickpeas, shredded carrots, cucumber, and spinach on top.
- • Sprinkle with salt and pepper.
- • Roll the tortilla tightly and slice in half.
- • Pack in a lunch container or wrap in foil.
This roasted chickpea and veggie wrap is crunchy, creamy, and flavorful.
It’s rich in protein, fiber, and vitamins.
The tahini dressing adds a smooth, nutty taste.
Perfect for a balanced vegan lunch on the go.
Mediterranean Lentil Salad
A vibrant salad with cooked lentils, fresh vegetables, and Mediterranean herbs.
It’s packed with protein, fiber, and vitamins to provide a nourishing lunch.
Olive oil and lemon juice dressing adds a bright, tangy flavor to the hearty ingredients.
Ideal for packing ahead and enjoying cold or at room temperature.
Ingredients:
- 1 cup cooked green or brown lentils
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup sliced olives
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- • In a large bowl, combine cooked lentils, 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 gently.
- • Transfer to a lunch container and refrigerate until ready to eat.
This Mediterranean lentil salad is colorful, flavorful, and filling.
The olive oil and lemon dressing enhances the natural flavors.
It’s a protein-rich and fiber-packed vegan lunch.
Perfect for make-ahead meals or office lunches.
Sweet Potato & Kale Grain Bowl
A nourishing bowl with roasted sweet potatoes, kale, and grains for a complete meal.
It provides fiber, protein, and complex carbohydrates to keep you energized.
A tahini-lemon dressing adds creaminess and complements the roasted vegetables.
Perfect for packing ahead or enjoying cold at lunchtime.
Ingredients:
- 1 cup cooked brown rice or quinoa
- 1 cup roasted sweet potatoes, cubed
- 1 cup chopped kale, lightly steamed
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- • Place cooked grains in a bowl.
- • Top with roasted sweet potatoes, kale, and cherry tomatoes.
- • In a small bowl, whisk tahini, lemon juice, salt, and pepper.
- • Drizzle dressing over the bowl.
- • Toss gently or keep layered for presentation.
This sweet potato and kale bowl is hearty, colorful, and nutritious.
The tahini-lemon dressing adds creamy tanginess.
It’s rich in fiber, protein, and essential vitamins.
Perfect for a make-ahead, satisfying vegan lunch.
Asian Edamame & Veggie Noodle Bowl
A light and flavorful bowl with noodles, edamame, and fresh vegetables.
It’s packed with plant-based protein, fiber, and vitamins for a wholesome lunch.
A sesame-ginger dressing adds tangy, nutty flavor to the colorful vegetables and noodles.
Ideal for make-ahead meals and portable lunches.
Ingredients:
- 1 cup cooked rice noodles
- 1/2 cup shelled edamame
- 1/2 cup shredded carrots
- 1/2 cup sliced bell peppers
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon rice vinegar
Instructions:
- • Place cooked noodles in a bowl.
- • Add edamame, shredded carrots, and bell peppers.
- • In a small bowl, whisk soy sauce, sesame oil, ginger, and rice vinegar.
- • Drizzle dressing over the noodles and vegetables.
- • Toss gently or keep layered for packing.
This Asian edamame and veggie noodle bowl is vibrant, flavorful, and satisfying.
The sesame-ginger dressing enhances every bite with tangy, nutty flavor.
It’s protein-rich, fiber-packed, and perfect for lunch.
A portable and nourishing vegan meal for any day.
Chickpea & Avocado Wrap
A creamy chickpea and avocado filling makes this wrap 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 wrap 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
- 1 whole wheat tortilla
- Lettuce leaves (optional)
Instructions:
- • In a bowl, combine mashed chickpeas and avocado until creamy.
- • Stir in celery, red onion, lemon juice, salt, and pepper.
- • Spread the mixture evenly onto the tortilla.
- • Add lettuce leaves if desired and roll the tortilla tightly.
- • Slice in half and pack for lunch.
This chickpea and avocado wrap is creamy, flavorful, and satisfying.
The combination of crunchy vegetables and creamy avocado is delightful.
It’s easy to prepare and perfect for a portable vegan lunch.
Packed with nutrients, it keeps you energized throughout the day.
Mediterranean Farro Salad
A hearty farro salad loaded with Mediterranean vegetables, olives, and fresh herbs.
Cooked farro provides protein and fiber, while cucumbers, cherry tomatoes, and olives add freshness and crunch.
A simple olive oil and lemon dressing ties all the flavors together lightly and deliciously.
This salad is perfect for make-ahead lunches or serving cold 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 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 gently.
- • Transfer to a lunch container and refrigerate until ready to eat.
This Mediterranean farro salad is colorful, flavorful, and filling.
The olive oil and lemon dressing enhances all the ingredients.
It’s a make-ahead meal that stays fresh and satisfying.
Rich in fiber and protein, it’s perfect for a vegan lunch.
Sweet Potato & Black Bean Burrito
A hearty burrito filled with roasted sweet potatoes, black beans, and fresh vegetables.
It provides fiber, plant-based protein, and complex carbohydrates to keep you full and energized.
Avocado and salsa add creaminess and a zesty kick to every bite.
This burrito is perfect for meal prep or packing as a portable lunch.
Ingredients:
- 1 large whole wheat tortilla
- 1/2 cup roasted sweet potato, cubed
- 1/2 cup black beans, rinsed and drained
- 1/4 cup corn kernels
- 1/4 cup diced bell pepper
- 1/4 avocado, sliced
- 2 tablespoons salsa
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- • Warm the tortilla slightly for pliability.
- • Mix roasted sweet potatoes, black beans, corn, 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, slice in half, and pack for lunch.
This sweet potato and black bean burrito is hearty, nutritious, and flavorful.
It’s packed with fiber, protein, and complex carbohydrates.
Avocado and salsa add creaminess and a fresh zing.
Perfect for a satisfying vegan lunch on the go.
Asian-Inspired Edamame Rice Bowl
A vibrant rice bowl with edamame, vegetables, and a sesame-ginger dressing.
It’s rich in plant-based protein, fiber, and essential vitamins for a nourishing meal.
The sesame-ginger dressing adds a tangy, nutty flavor that enhances all ingredients.
This bowl is ideal for make-ahead lunches and can be enjoyed 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, nutritious, and filling.
The sesame-ginger dressing adds a tangy, nutty flavor.
It’s high in protein, fiber, and vitamins.
Perfect for a wholesome and energizing vegan lunch.
Lentil & Spinach Salad Bowl
A hearty salad bowl with protein-rich lentils, fresh spinach, and colorful vegetables.
It’s packed with fiber, plant-based protein, and essential vitamins for a satisfying meal.
A light vinaigrette adds a tangy flavor while keeping the salad fresh and vibrant.
Perfect for make-ahead lunches or taking to work or school.
Ingredients:
- 1 cup cooked lentils
- 1 cup fresh spinach leaves
- 1/2 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 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 a lunch container.
- • Add cherry tomatoes, cucumber, carrots, and red onion.
- • Place spinach leaves on top to keep them fresh.
- • Seal and refrigerate until ready to eat.
This lentil and spinach salad bowl is nutritious, filling, and easy to pack.
The vinaigrette enhances the natural flavors without overpowering them.
It’s a convenient make-ahead lunch option.
Rich in protein and fiber, it keeps you energized throughout the day.
Roasted Veggie & Hummus Wrap
A soft wrap filled with roasted vegetables and creamy hummus for a satisfying lunch.
It’s rich in fiber, vitamins, and plant-based protein to keep you full.
The roasted vegetables bring natural sweetness, while hummus adds a smooth, savory layer.
Ideal for portable meals or packing for school and work.
Ingredients:
- 1 whole wheat tortilla
- 1/2 cup roasted bell peppers
- 1/2 cup roasted zucchini
- 1/2 cup roasted carrots
- 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 vegetables and spinach on top.
- • Sprinkle with fresh basil, salt, and pepper.
- • Roll tightly, slice in half, and pack for lunch.
This roasted veggie hummus wrap is flavorful, filling, and easy to eat.
It’s a balanced vegan meal full of protein, fiber, and fresh vegetables.
Hummus adds creaminess while roasted vegetables provide natural sweetness.
Perfect for a portable and wholesome lunch.
Sweet Potato & Black Bean Salad
A nutrient-rich salad combining roasted sweet potatoes and protein-packed black beans.
It’s high in fiber, vitamins, and complex carbohydrates for sustained energy.
A light lime-cilantro dressing adds zest and enhances the flavors.
Perfect for make-ahead meals or eating cold for lunch.
Ingredients:
- 1 cup roasted sweet potatoes, cubed
- 1 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup diced red bell pepper
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions:
- • In a large bowl, combine roasted sweet potatoes, black beans, corn, and red bell pepper.
- • 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 sweet potato and black bean salad is vibrant, filling, and flavorful.
The lime-cilantro dressing adds a refreshing tang.
It’s packed with fiber, protein, and essential vitamins.
A wholesome vegan lunch that keeps you energized.
Mediterranean Chickpea Pita
A soft pita stuffed with chickpeas, fresh vegetables, and tangy herbs.
It’s rich in plant-based protein, fiber, and nutrients to keep you full and satisfied.
Cucumber, tomato, and olives provide crunch, while a light drizzle of tahini adds creaminess.
Perfect for portable meals or packing for school and work.
Ingredients:
- 1 whole wheat pita
- 1/2 cup mashed chickpeas
- 1/4 cup diced cucumber
- 1/4 cup diced tomato
- 2 tablespoons sliced olives
- 1 tablespoon chopped parsley
- 1 teaspoon tahini
- Salt and pepper to taste
Instructions:
- • Cut the pita in half and open the pockets.
- • Spread mashed chickpeas inside each pocket.
- • Add cucumber, tomato, and olives.
- • Drizzle with tahini and sprinkle with parsley, salt, and pepper.
- • Close the pita and pack for lunch.
This Mediterranean chickpea pita is fresh, crunchy, and satisfying.
The combination of vegetables and chickpeas provides balanced nutrition.
Tahini adds a smooth, nutty flavor that complements the vegetables.
It’s an easy, portable, and delicious vegan lunch.
Asian-Inspired Edamame Rice Bowl
A protein-packed rice bowl with edamame, colorful vegetables, and a sesame-ginger dressing.
It’s rich in plant-based protein, fiber, and essential nutrients for a satisfying lunch.
The sesame-ginger dressing adds a tangy and nutty flavor that enhances all ingredients.
Perfect for make-ahead meals and can be enjoyed 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 leave layered for serving.
This Asian-inspired edamame rice bowl is flavorful, nutritious, and filling.
The sesame-ginger dressing brings a tangy, nutty layer of flavor.
It’s packed with protein, fiber, and essential vitamins.
A perfect make-ahead vegan lunch that’s portable and satisfying.
