Veggie-Packed Lunches Guaranteed to Fill You Up (No Salads, We Promise!)

Nothing against salads, but sometimes we need to switch things up! These delicious veggie-packed lunches are perfect midday meals that will help you feel full and satisfied.

Cucumber Caprese Sandwich

(image via eating well/brie passano)

Dining alfresco at the office? You’ll want this sandwich stuffed with cucumbers, greens, tomatoes, pesto, and fresh mozzarella topped with a sweet balsamic glaze. Check out this recipe from Eating Well.


  • 1 Tbsp pesto
  • 1 Tbsp mayonnaise
  • 2 slices whole-wheat sandwich bread, toasted
  • 1 small tomato, sliced
  • 1 oz fresh mozzarella, sliced
  • ⅓ cup cucumber, sliced
  • ½ cup baby kale or arugula
  • 1 Tbsp balsamic glaze
  • Freshly ground pepper to taste


  1. Stir pesto and mayonnaise together in a small bowl. Spread the mixture on one side of each slice of toast.
  2. Layer tomato, mozzarella, cucumber, and kale (or arugula) on one slice.
  3. Drizzle with balsamic glaze and sprinkle with pepper.
  4. Top with the second slice, spread-side down. Cut the sandwich in half.

Chicken Pasta Salad with Avocado, Tomato, and Basil

(image via eatwell 101)

This veggie-packed pasta salad courtesy of Eatwell 101 is bursting with flavor. And like many pasta salads, it becomes even more flavorful after it sits for a while, so make it now, and have a delicious and nutritious lunch for the next couple of days.


  • 2 medium-cooked chicken breasts, shredded or chopped
  • 2 ripe avocado, pitted and diced
  • 1 pound cooked rotini pasta or similar
  • ½ cup red onion, chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup freshly chopped basil
  • Salt and fresh cracked pepper, to taste

For the Dressing:

  • ½ cup white wine vinegar
  • 1 Tbsp Italian seasoning
  • ¾ cup extra-virgin olive oil
  • Salt and pepper to taste


  1. In a large bowl, add chicken, pasta, onion, avocado, cherry tomatoes, and basil.
  2. In a jar, combine the dressing ingredients.
  3. Drizzle pasta salad with the dressing. Toss gently until all the ingredients are combined. Serve immediately, or chill for later.

Veggie Wrap with Hummus

(image via simple green smoothies)

Hummus wraps are quick to throw together, never skimp on flavor, are customizable, and are packed with protein. Check out this recipe from Simple Green Smoothies.


  • 4 burrito-sized tortilla shells
  • ½ cup hummus
  • 1 cup spinach
  • 1 yellow bell pepper, cut into strips
  • ½ cucumber, cut into matchsticks
  • ½ cup carrots, grated
  • ½ cup beets, grated
  • ¼ cup red onion, cut into strips
  • ½ lemon, cut into wedges
  • 4 tsp olive oil
  • 4 tsp everything bagel seasoning


  1. Lay all tortillas out on a clean surface. Spread 2 Tbsp hummus onto each tortilla and top with ¼ cup baby spinach, laying the leaves flat against the hummus. Leave a bit of a border around the shell for easy wrapping.
  2. On one half of each tortilla, about 1 inch from the edge, layer remaining veggies, dividing them up evenly between the wraps. Squeeze fresh lemon juice over the veggies, drizzle with olive oil, and sprinkle with bagel seasoning.
  3. To roll the wraps, start with the side with the veggies. Bring the empty border over the veggies, pulling them into a tight bundle and tucking the edge underneath to secure.
  4. Wrap tightly with waxed paper or parchment and refrigerate until ready to eat (up to 4-5 days).

Veggie Spring Roll with Peanut Sauce

(image via damn delicious)

This recipe from Damn Delicious is simple, healthy, and fresh – not to mention a great way to use up any veggies that may be lingering in your fridge.


  • 8-10 10-inch rice paper wrappers
  • 5 green leaf lettuce leaves, torn into large pieces
  • 1 cup fresh basil leaves
  • ¾ cup fresh mint leaves
  • ¾ cup fresh cilantro leaves, chopped
  • 1 cup matchstick carrots
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • ½ English cucumber, seeded and cut into long matchsticks
  • 1 avocado, halved, peeled, seeded, and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste

For the Peanut Sauce:

  • ¼ cup creamy peanut butter
  • 4 tsp reduced-sodium soy sauce
  • 1 Tbsp freshly squeezed lime juice
  • 2 tsp brown sugar
  • 1 tsp chili garlic sauce, to taste
  • 1 tsp freshly grated ginger


  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger in a small bowl. Whisk in 2-3 Tbsp water until desired consistency is reached; set aside.
  2. Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint, and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber, and avocado; season with salt and pepper, to taste.
  3. Bring the bottom edge of the wrap tightly over the filling, then fold in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
  4. Serve immediately with peanut sauce.

Broccoli and Mushroom Stir-Fry

(image via skinny ms)

Stir-fried vegetables make for the perfect lunch. And to make this meal go a little further, it can be served on top of quinoa, brown rice, or tofu. Check out this recipe from Skinny Ms.


  • 2 cups broccoli, cut into small florets
  • ¼ cup red onion, chopped
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • ¼ tsp crushed red pepper (optional)
  • 2 tsp fresh ginger, grated
  • ¼ cup vegetable broth (optional)
  • ½ cup carrot, shredded
  • ¼ cup cashews (optional)
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp coconut sugar (optional)
  • 1 Tbsp sesame seeds


  1. In a large skillet on high heat, add broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often, until broccoli is soft and onions are translucent. Add broth as needed to prevent vegetables from sticking.
  2. Stir in carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.
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