8 Desk Lunch Recipes to Break the Monotony of Working Hours

Lunchtime at the office can often feel like a repetitive routine, with the same sandwiches or salads day after day. But it doesn’t have to be this way. Bringing a variety of homemade desk lunches not only breaks the monotony but also provides a range of nutrients to keep you energized and focused throughout the afternoon. Here are eight delicious and easy-to-make desk lunch recipes that will transform your midday meal into a delightful break.

Energizing Power Bowl

Overview: Packed with protein and vibrant veggies, the Energizing Power Bowl is a versatile lunch option that keeps you full and satisfied.

Ingredients:

• 1 cup cooked quinoa or brown rice
• 1 grilled chicken breast or tofu block, diced
• 1 cup roasted vegetables (such as bell peppers, zucchini, and carrots)
• 2 tablespoons light vinaigrette
• Salt and pepper to taste

Preparation Steps:

1. Start by cooking your quinoa or brown rice according to package instructions.
2. While the grains are cooking, grill the chicken or tofu and set aside to cool.
3. Roast your chosen vegetables in the oven at 400°F for about 20 minutes, until tender.
4. Once everything is cooked, assemble your bowl by layering the grains, protein, and vegetables.
5. Drizzle with light vinaigrette and season with salt and pepper to taste.
6. Pack in a lunch container, and it’s ready to go!

Rainbow Veggie Wrap

Overview: This colorful wrap is not only visually appealing but also packed with essential vitamins and fiber.

Ingredients:

• 1 whole-wheat tortilla
• 1/2 cup chopped bell peppers (various colors)
• 1/2 cup shredded carrots
• 1/2 cup chopped cucumber
• 1 cup fresh spinach
• 2 tablespoons hummus

Preparation Steps:

1. Lay the whole-wheat tortilla flat on a clean surface.
2. Spread a generous layer of hummus over the tortilla.
3. Arrange the chopped bell peppers, shredded carrots, cucumber, and spinach evenly on top.
4. Roll the tortilla tightly, tucking in the sides as you go.
5. Slice the wrap in half for easy eating.

Sun-Kissed Mediterranean Salad

Overview: Transport yourself to the Mediterranean with this fresh and tangy salad that bursts with flavors.

Ingredients:

• 2 cups mixed leafy greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and sliced
• 2 tablespoons lemon-olive oil dressing

Preparation Steps:

1. In a large bowl, combine the mixed leafy greens, cherry tomatoes, feta cheese, and kalamata olives.
2. Drizzle with the lemon-olive oil dressing and toss to coat evenly.
3. Pack the salad in a lunch container, keeping the dressing separate until ready to eat to avoid sogginess.

Curried Chickpea Buddha Bowl

Overview: This vegetarian delight combines spiced chickpeas with a variety of textures and flavors for a truly satisfying meal.

Ingredients:

• 1 cup cooked couscous
• 1 can chickpeas, drained and rinsed
• 1 tablespoon curry powder
• 1 cup roasted sweet potatoes
• 1/2 cup chopped cucumber
• 2 tablespoons plain yogurt

Preparation Steps:

1. Cook the couscous according to package instructions.
2. In a skillet, sauté the chickpeas with curry powder until they are well-coated and heated through.
3. Roast the sweet potatoes in the oven at 400°F for about 20 minutes, until tender.
4. Assemble your bowl by layering the couscous, curried chickpeas, roasted sweet potatoes, and chopped cucumber.
5. Add a dollop of plain yogurt on top for creaminess.
6. Pack in a lunch container, ready for your desk lunch.

Mini Quiches for the Win

Overview: Mini quiches are perfect for a portable, protein-packed lunch that’s easy to make in advance.

Ingredients:

• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• 1 cup chopped vegetables (such as spinach, mushrooms, and bell peppers)
• Salt and pepper to taste

Preparation Steps:

1. Preheat your oven to 375°F and grease a muffin tin.
2. In a bowl, whisk together the eggs and milk until well combined.
3. Stir in the shredded cheese and chopped vegetables.
4. Season with salt and pepper.
5. Pour the mixture evenly into the muffin tin cups.
6. Bake for 20-25 minutes, until the quiches are set and golden brown.
7. Allow to cool before packing in your lunch container.

Mason Jar Salads in Layers

Overview: Mason jar salads are a convenient way to enjoy a fresh and crisp salad without the sogginess.

Ingredients:

• 1/4 cup salad dressing (your choice)
• 1/2 cup chickpeas or cooked pasta
• 1 cup chopped vegetables (such as cucumbers, bell peppers, and tomatoes)
• 2 cups mixed greens

Preparation Steps:

1. Start by adding the salad dressing to the bottom of the mason jar.
2. Layer the chickpeas or cooked pasta on top of the dressing.
3. Add the chopped vegetables next.
4. Finally, top with mixed greens.
5. Seal the jar and store in the refrigerator until ready to eat. Shake the jar to mix before serving.

Leftover Makeover Magic

Overview: Turn last night’s dinner into a delightful desk lunch with this easy leftover makeover.

Ingredients:

• 1 cup leftover grilled chicken or salmon
• 1 cup mixed greens
• 1/2 cup chopped vegetables (such as cucumbers and bell peppers)
• 2 tablespoons light dressing

Preparation Steps:

1. Start by shredding or chopping the leftover grilled chicken or salmon.
2. In a lunch container, layer the mixed greens and chopped vegetables.
3. Top with the leftover protein.
4. Drizzle with light dressing and pack for lunch.

Deconstructed Sushi Bowl

Overview: Enjoy all the flavors of sushi without the rolling! This deconstructed sushi bowl is easy to assemble and delicious.

Ingredients:

• 1 cup cooked sushi rice
• 1/2 cup shredded carrots
• 1/2 cup chopped cucumber
• 1 sheet nori (seaweed), crumbled (optional)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Preparation Steps:

1. Cook the sushi rice according to package instructions and allow to cool slightly.
2. In a bowl, combine the cooked rice, shredded carrots, and chopped cucumber.
3. Crumble the nori sheet over the top if using.
4. Drizzle with soy sauce and sesame oil.
5. Mix well and pack in a lunch container.