How to Prepare Lunch Bowls: 6 Healthy and Delicious Recipes

Over 1 in 10 office workers skip their lunch. This is because many feel like they don’t get a long enough break to eat. 

While we can’t tell your boss to extend your lunch, we can tell you how to prepare a quick meal that you can take on the go. We’re talking about lunch bowls. 

There are several recipes to choose from. Some include vegetarian bowls, chicken bowls, beef bowls, and pork bowls. 

You can put whatever toppings you want in these meals. As you’ll see from this quick guide, the sky is as limitless as your tastebuds. 

1. Vegan Sushi 

This vegan sushi lunch bowl has all the flavors of sushi without the fish. To get started, cook 3/4 cups of basmati rice. 

Let the rice cool before tossing it with two tablespoons of rice vinegar and a single seaweed sheet. 

Grab a small bowl and combine 1/4 cup of mayo and a teaspoon of sriracha. If a teaspoon of sriracha doesn’t give the sauce enough spice, you can add more. 

Pour the sriracha mix into a small condiment container and place it in a food prep container. 

Spoon your rice into the same food prep container. Cut up two carrots, half an English cucumber, and six radishes and add them to the container, along with edamame. 

This recipe makes four food prep containers worth of this vegan sushi bowl. 

2. Vegan Mango and Black Bean

Next up is another vegan veggie power bowl recipe. This one has a Spanish kick. 

Cook a single serving of green rice. While the rice does its thing, cut up two mangos, an avocado, a red onion, cilantro, red bell pepper, and a jalapeno. 

Like the vegan sushi bowl, this will make four servings. Dish the rice out into four bowls. Add the mangos, avocado, red onion, cilantro, red bell pepper, and jalapeno to each bowl. You’re also going to sprinkle on a little corn. 

Top your bowls off with a lemon wedge and serve. 

3. Coconut Chickpea

This is an Indian-inspired coconut chickpea curry bowl. You can take it to work and eat it as is, or serve it with a side of naan bread. 

Heat three tablespoons of olive oil in a pot. Dice an onion and add it to the oil once it’s hot and bubbling. Cook the onion until it’s transparent and soft. 

Make a small space in the middle of the pot for four cloves of your finest garlic. Cook for about a minute.  

Next, add a tablespoon of tomato paste, 1/2 teaspoon of cumin, 1/2 teaspoon of coriander, one teaspoon of onion powder, one teaspoon of ginger, one teaspoon of garam masala, 1/4 teaspoon of turmeric, and a teaspoon of salt. Stir the tomato paste and spices in until everything is well combined. 

Toss in a 15 oz can of tomatoes, a 13 oz can of coconut milk, and 2 cans of chickpeas. Cover the pot and let it simmer. 

After the curry finishes, squeeze in a tablespoon of lemon juice. Add as much cilantro or rice/naan bread as you want. 

4. Cauliflower Cashew 

This is a vegetarian meal that will fill you up. It’s quick to make and will feed you for the entire week. 

Cook 2/3 cups of pearl barley and preheat your oven to 425. Cut up a head of cauliflower and toss it in olive oil. Add a small dash of salt and pepper.

Pour your cauliflower onto a pan and pop it in the oven until golden brown. Grab a bowl and combine 1/4 of white vinegar, 1/4 cup of olive oil, 1/2 teaspoon of dijon, 2 tablespoons of honey/maple syrup, and two teaspoons of ginger. 

Toss the barley, cauliflower, 1/2 cup of cashews, and 15 ounces of chickpeas into the white vinegar mixture. 

Divide your cauliflower cashew meal into four containers, and place them in your fridge until you’re ready to eat. 

5. Kale Chicken Pasta 

This kale chicken pasta protein bowl has a tangy kick that will have your tastebuds singing during your lunch. Cook two cups of penne pasta before heating your oven to 450 degrees. 

Toss two chicken breasts in balsamic vinegar, olive oil, salt, and pepper. Put the chicken on a pan and bake it in the oven for about 20 minutes. 

Grab your kale and separate the leaves from the stem. Tear the kale leaves into pieces and rinse them off. 

Combine 3 tablespoons of olive oil, 3 tablespoons of balsamic vinegar, a teaspoon of Dijon mustard, and a tablespoon of honey in a salad dressing jar. 

Divide all the ingredients between four larger jars, seal them tight, and toss them in your fridge. 

6. Greek Chicken Salad

If you like Greek salad and are looking for a low-carb option, this lunch bowl is for you. 

Cut one pound of chicken into 1-inch cubes and toss them in olive oil. Add a teaspoon of garlic powder, a teaspoon of onion powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper to the bowl and coat the chicken. 

Grab a non-stick skillet and heat your chicken until it’s cooked all the way through. 

While the chicken cooks, chop an English cucumber, bell pepper, and red onion. Divide the chopped veggies between two storage containers with cherry tomatoes and tzatziki. Add the chicken and top with as much feta cheese as your heart desires. 

If you don’t have time to cook chicken or cut up veggies, consider investing in the best meal prep delivery service.  

The Best Lunch Bowls Recipes to Take to Work This Week

Have you been missing lunch because you’re short on time? These tasty lunch bowls only take a few minutes to make, and will feed you for an entire week. 

As you can see, no matter if you like Greek salad or curry, there’s a bowl for you. 

Are you looking for more delicious meal ideas? We have plenty more healthy options on our blog!