10 Lunch Ideas to Make Your Workdays Healthier

Maintaining a healthy diet during busy workdays can often be challenging, yet a nutritious lunch is essential for sustaining energy and focus throughout the day. To help you achieve this balance, we’ve compiled ten thoughtfully designed lunch ideas that are both healthful and convenient. Each recipe is crafted to be easily prepared and packed with essential nutrients, making it easier to stay on track with your wellness goals without compromising on flavor. Whether you’re seeking quick options or more substantial meals, these lunch ideas are perfect for enhancing your workday with wholesome, satisfying choices.

Steak Grain Bowls

These Steak Grain Bowls are a hearty and nutritious meal that combines tender, juicy steak with a variety of fresh vegetables and a flavorful grain. Perfect for a balanced dinner or meal prep, these bowls are customizable and packed with flavor.

Ingredients
Chimichurri Marinade
3/4 c. packed fresh cilantro leaves
3/4 c. packed fresh parsley leaves
1/4 c. extra-virgin olive oil
2 cloves garlic, peeled
3 Tbsp. red wine vinegar
1 Tbsp. fresh lime juice
1 1/2 tsp. kosher salt
Freshly ground black pepper
Pinch of red pepper flakes
1 lb. flank steak
Creamy Jalapeño Sauce
1 jalapeño, stem and seeds removed
1/2 medium avocado
1/2 c. sour cream
1/4 c. fresh cilantro
1 clove garlic
3 Tbsp. fresh lime juice
Kosher salt
Freshly ground black pepper
Bowls
4 c. water
Kosher salt
1 c. farro, rinsed
1 c. corn kernels, thawed if frozen
1 (15-oz.) can black beans, rinsed and drained
4 c. packed arugula
1 c. halved cherry tomatoes
Chopped avocado and crumbled feta, for serving

Directions
Step 1
In a food processor, pulse cilantro, parsley, oil, garlic, vinegar, lime juice, salt, a few cracks of black pepper, and red pepper flakes until combined and herbs are finely chopped. Pour 1/4 c. marinade into a resealable bag; reserve the remaining marinade for serving. 
Step 2
Add steak to bag and massage marinade into steak. Let sit at room temperature for at least 30 minutes or refrigerate for up to 2 hours.  
Creamy Jalapeño Sauce
In a food processor or blender, combine jalapeño, avocado, sour cream, cilantro, garlic, and lime juice; season with salt and black pepper. Blend, adding water 1 tbsp. At a time if necessary, until smooth.
Bowls
Step 1
In a medium pot over high heat, bring water and a couple of large pinches of salt to a boil. Add farro, reduce heat to low, and simmer, covered, until tender, 20 to 30 minutes. Drain.
Step 2
Meanwhile, in a large skillet over medium-high heat, cook steak until the desired degree of doneness, about 8 minutes per side for medium. Transfer steak to a cutting board and let rest for 10 minutes. Slice against the grain into strips or bite-size pieces.
Step 3
In the same skillet over medium heat, cook corn, undisturbed, until charred on bottom, about 3 minutes. Stir and continue to cook until warmed through, about 2 minutes more. Add beans and cook, stirring, until combined and warmed through, about 1 minute.
Step 4
Divide arugula among bowls. Top with farro, corn and beans, steak, tomatoes, and avocado. Drizzle with reserved chimichurri and jalapeño sauce. Top with feta.

Sweetgreen Harvest Bowl

This Sweetgreen Harvest Bowl brings the delicious flavors of Sweetgreen’s popular Harvest Bowl right to your kitchen. With roasted sweet potatoes, tangy apples, hearty grains, and a creamy dressing, this bowl is perfect for a nutritious and satisfying meal.

Ingredients
Balsamic Vinaigrette
3 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. neutral oil
Bowls
3/4 c. wild rice blend
3 3/4 tsp. kosher salt, divided
3/4 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. paprika
1 lb. boneless, skinless chicken breasts
3 Tbsp. neutral oil, divided
1 lb. sweet potatoes (about 2 medium), scrubbed, halved lengthwise, sliced 1/4″ thick
1/3 c. (2 oz.) whole raw almonds
1 (8-oz.) bunch of kale, washed, stemmed, sliced into thin ribbons (about 6 packed c.)
1 large Honeycrisp apple, chopped into 1/2″ pieces
4 oz. goat cheese, crumbled

Directions
Balsamic Vinaigrette
Step 1
In a small bowl, whisk vinegar, mustard, honey, salt, and pepper until combined. While whisking, slowly stream in oil until a smooth, shiny dressing forms.
Step 2
Transfer the dressing to an airtight container and refrigerate until ready to use.
Step 3
Make Ahead: Dressing can be made 5 days ahead. Keep refrigerated.
Bowls
Step 1
Pour rice into a fine-mesh sieve. Rinse under cold water, mixing with one hand until water runs clear, about 1 minute.
Step 2
Fill a small pot with 1 1/2 cups cold water and bring to a boil over high heat. Stir in rice and 3/4 teaspoon salt. Return to a boil, then reduce heat to medium-low. Cover and simmer until rice is tender and water is absorbed, about 45 minutes. Remove from heat, uncover, then cover the pot with a paper towel. Place the lid over a paper towel and let sit for 15 minutes more.
Step 3
Meanwhile, arrange racks in the upper and lower thirds of the oven; preheat to 425°. Line 2 baking sheets with foil. In a small bowl, combine onion powder, garlic powder, paprika, and 2 teaspoons salt.
Step 4
On one prepared sheet, rub chicken with 1 tablespoon oil; season with 1 1/2 teaspoons seasoning mix. On the second prepared sheet, toss potatoes with the remaining 2 tablespoons oil; season with remaining seasoning mix and spread in a single layer.
Step 5
Roast chicken on the lower rack and potatoes on the upper rack until chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 160°, 15 to 20 minutes. Let chicken rest on a baking sheet for at least 10 minutes, then transfer to a cutting board and cut into 1/2″ cubes. Wipe off the sheet.
Step 6
Meanwhile, continue to roast potatoes until tender and lightly browned, 5 to 10 minutes more. Let cool on a baking sheet.
Step 7
Reduce oven temperature to 350°. Spread almonds on a clean baking sheet and roast until golden brown, 8 to 10 minutes. Let cool, then coarsely chop.
Step 8
In a large bowl, combine kale with the remaining 1 teaspoon salt. With clean fingers, massage salt into kale until kale softens and slightly darkens, about 1 minute.
Step 9
Divide kale among 4 bowls. Top each bowl with chicken, potatoes, rice, apple, cheese, and almonds. Drizzle with dressing.
Step 10
Make Ahead: Chicken, potatoes, rice, and almonds can be prepared 3 days ahead. Store in separate airtight containers and refrigerate.

Thai-Inspired Basil Beef Bowls

These Thai-Inspired Basil Beef Bowls are a flavorful and easy-to-make meal that brings the essence of Thai cuisine to your kitchen. With tender beef, fresh basil, and a savory sauce, these bowls are perfect for a quick dinner or meal prep.

Ingredients
1 lb. (90% lean) ground beef
4 Tbsp. neutral oil, divided
Kosher salt
1/4 c. oyster sauce
1/4 c. reduced-sodium soy sauce
3 Tbsp. molasses
2 Tbsp. fish sauce
1 Tbsp. granulated sugar
1 red bell pepper, seeds, and ribs removed, sliced into 1/4″-thick strips
1 medium carrot, cut into 2″ matchsticks
2 red Fresno chiles, sliced into rings
3 scallions, green and white parts separated, sliced
2 cloves garlic, sliced
1 Tbsp. chopped peeled ginger
1 oz. fresh basil leaves (about 1 1/2 c. packed)
4 large eggs
Cooked white rice, for serving

Directions
Step 1
In a large stainless steel skillet over high heat, heat 1 tablespoon oil and swirl to coat the skillet. Add beef and break it into small pieces with a wooden spoon to create a single layer; season with salt. Cook, stirring occasionally, until beef is cooked through and starting to get a brown crust, 5 to 6 minutes. Using a slotted spoon, transfer beef to a plate.
Step 2
Meanwhile, in a small bowl, whisk oyster sauce, soy sauce, molasses, fish sauce, sugar, and 1/4 cup water until sugar is dissolved.
Step 3
Reduce heat to medium-high. In the same skillet, cook bell pepper, carrots, a pinch of salt, and 1 tablespoon oil, stirring occasionally, until peppers begin to soften, about 5 minutes. Add chiles and cook, stirring, until starting to soften, about 2 minutes. Add white scallion parts, garlic, and ginger and cook, stirring occasionally, until fragrant, 1 to 2 minutes more.
Step 4
Pour sauce into skillet and bring to a simmer. Cook, stirring occasionally, until sauce is thickened and glossy, 3 to 4 minutes. Reduce heat to low and add basil. Cook, stirring, until basil is wilted, about 2 minutes. Return beef to pan. Toss until beef is coated with sauce. Top with green scallion parts.
Step 5
In a small nonstick skillet over medium heat, heat the remaining 2 tablespoons of oil. Crack eggs into pan and cook until whites are set 3 to 4 minutes; season with salt.  
Step 6
Divide rice among bowls. Top with beef, sauce, and an egg.

Sushi Bake

Sushi Bake is a delicious and easy-to-make dish that combines all the flavors of sushi into a warm, comforting casserole. It’s perfect for serving a crowd or for meal prep. This dish features layers of seasoned rice, creamy crab or tuna, and a crunchy topping.

Ingredients
Cooking spray
3 1/2 c. cooked sushi rice
1 Tbsp. plus 1 1/2 tsp. unseasoned rice vinegar
1 Tbsp. granulated sugar
1 1/2 tsp. kosher salt
2 Tbsp. canola oil
1 1/2 oz. cream cheese (about 3 tbsp.), room temperature
2 Tbsp. kewpie mayonnaise, plus more for drizzling
2 Tbsp. sriracha, plus more for drizzling
1 Tbsp. reduced-sodium soy sauce, plus more for serving
2 tsp. wasabi
3 scallions, sliced, divided
1 lb. imitation crab, salmon, or tuna, chopped
1/4 c. furikake, divided
1/2 avocado, sliced or chopped
1/4 c. finely chopped cucumber
Toasted sesame seeds and small nori sheets, for serving

Directions
Step 1
Spray a 2-quart baking dish with cooking spray. If using fresh, cooked, warm rice, continue to step 2. If using leftover rice, place rice in a small heatproof bowl and cover with a damp paper towel. Microwave until rice is warmed through, 30 to 60 seconds.
Step 2
In a medium bowl, toss rice, vinegar, sugar, and salt until sugar and salt are dissolved. Spread rice mixture into the bottom of the prepared dish, packing down firmly. Refrigerate until cold, about 30 minutes.
Step 3
Preheat oven to 425°. Drizzle the rice mixture with oil. Bake for 10 minutes.
Step 4
Meanwhile, in a medium bowl, mix cream cheese, mayonnaise, sriracha, soy sauce, wasabi, and two-thirds of scallions. Fold in crab until well combined.
Step 5
Sprinkle rice mixture with 2 tablespoons furikake. Top with crab mixture, evenly spreading. Drizzle with mayonnaise and sriracha.
Step 6
Bake until rice is slightly toasted and crab is warmed through, about 15 minutes more. Let cool for 10 minutes.
Step 7
Top with avocado, cucumber, sesame seeds, remaining scallions, and the remaining 2 tablespoons of furikake. Serve with nori sheets and soy sauce alongside.

Big Mac

The iconic Big Mac is a classic fast-food burger known for its unique flavor and distinctive sauce. You can recreate this delicious burger at home with this simple recipe that captures all the signature elements of the original.

Ingredients
Big Mac Sauce
3/4 c. mayonnaise
1/4 c. sweet pickle relish
2 tsp. Dijon mustard
1 tsp. paprika
1/2 tsp. granulated sugar
1/2 tsp. onion powder
1/4 tsp. beef bouillon (such as Better Than Bouillon)
1/4 tsp. garlic powder
Kosher salt
Freshly ground black pepper
Burgers
1/2 c. finely chopped yellow onion
1 lb. (80% lean) ground beef
Kosher salt
Freshly ground black pepper
4 sesame seed hamburger buns, plus 4 bottom buns
2 tsp. (or more) neutral oil
4 slices American cheese
1 1/2 c. shredded iceberg lettuce
24 dill pickle chips

Directions
Big Mac Sauce
In a medium bowl, combine mayonnaise, relish, mustard, paprika, sugar, onion powder, beef bouillon, and garlic powder; season with salt and pepper. Refrigerate until ready to use.
Burgers
Step 1
In a small bowl, cover the onion with cold water; set aside until ready to use.
Step 2
Form beef into 8 patties about 1″ wider than buns; season all over with salt and pepper.
Step 3
In a large heavy skillet over medium-high heat, heat oil. Working in batches, cook buns cut side down, adding more oil if needed and watching closely, until lightly browned about 1 minute. Transfer buns to a cutting board.
Step 4
In the same skillet over medium-high heat, cook 4 patties, flipping halfway through, until well browned, 1 to 2 minutes per side. Transfer to a plate. Repeat with remaining patties.
Step 5
Drain reserved onions and spread on a paper towel-lined plate. Spread some sauce across bottom bun. Top with a slice of cheese, some onions, lettuce, 3 pickles, and a burger patty. Top with a second bottom bun, more sauce, onions, lettuce, and 3 pickles. Top with a second burger patty. Close with top bun. Repeat to make 3 more burgers.

Caramelized Tofu Lettuce Cups

These Caramelized Tofu Lettuce Cups offer a delicious and healthy twist on traditional Asian-style lettuce wraps. With sweet and savory caramelized tofu and crisp lettuce, these cups make for a satisfying and flavorful meal or appetizer.

Ingredients
1 (14-oz.) block firm tofu, drained
1/4 c. reduced-sodium soy sauce
3 Tbsp. packed dark brown sugar
2 Tbsp. unseasoned rice vinegar
1 tsp. toasted sesame oil
1/2 tsp. red pepper flakes
1/2 tsp. fish sauce (optional)
2 Tbsp. vegetable oil
1″ fresh ginger, minced
2 cloves garlic, minced
Butterhead or romaine lettuce, leaves separated, for serving
Cilantro leaves, for serving
Chopped roasted peanuts, for serving
Lime wedges, for serving

Directions
Step 1
Wrap tofu in a clean kitchen towel or paper towel and place it on a cutting board. Place a heavy flat object on top of tofu (like a skillet or baking sheet) and weigh it down with cans or another skillet. Let tofu drain for at least 15 minutes, and up to 45 minutes.
Step 2
Crumble tofu into a medium bowl using your fingers. The biggest pieces should be about the size of a pea.
Step 3
In another medium bowl, whisk together soy sauce, sugar, vinegar, sesame oil, red pepper flakes, and fish sauce, if using. (It’s OK if the sugar doesn’t dissolve completely; it will once added to the pan.)
Step 4
In a large cast-iron skillet or nonstick pan over medium-high heat, heat vegetable oil until shimmering. Add tofu, shake into an even layer, and let cook undisturbed until deeply golden on the bottom, about 5 minutes.
Step 5
Stir the tofu and continue to cook, stirring occasionally, until the tofu is crispy and golden throughout, about 4 minutes more. Add ginger and garlic and cook until fragrant, about 1 minute.
Step 6
Add soy mixture to the pan and cook, stirring occasionally, until no liquid remains, about 3 minutes more.
Step 7
Add heaping spoonfuls of tofu mixture to the center of each lettuce leaf. Top with cilantro leaves, peanuts, and a squeeze of lime before serving.

Peanut Chicken Wonton Cups

These Peanut Chicken Wonton Cups are a delightful appetizer or party snack that combines crispy wonton cups with a flavorful, creamy peanut chicken filling. They’re easy to make and packed with flavor!

Ingredients
Cooking spray
24 wonton wrappers
1/2 c. all-natural crunchy peanut butter
1/2 c. water
1/4 c. hoisin
1 Tbsp. chili crisp
4 Tbsp. fresh lime juice, divided
12 oz. chopped rotisserie chicken meat
1 medium carrot, peeled, grated
1 red Fresno chile, seeded, chopped medium carrot, peeled, grated
3 c. shredded green or purple cabbage
1/2 c. thinly sliced red onion
1/4 c. fresh cilantro leaves, coarsely chopped, plus more for serving
1/2 tsp. kosher salt

Directions
Step 1
Preheat oven to 350°. Spray 2 standard 12-cup muffin tins with cooking spray. Press a wonton wrapper into each cup, making sure the bottom is pressed flat. Spray the tops of the wrappers with cooking spray.
Step 2
Bake shells until golden brown and crispy, 12 to 15 minutes. Let cool for 5 minutes.
Step 3
Meanwhile, in a small bowl, mix peanut butter, water, hoisin, chili crisp, and 2 tablespoons lime juice until smooth. Transfer 3/4 cup peanut sauce to a large bowl. Add chicken to a bowl and toss to coat.
Step 4
In another large bowl, combine carrot, chile, cabbage, onion, and cilantro; season with salt. Add remaining 2 tablespoons lime juice and toss to combine.
Step 5
Transfer wonton cups to a platter. Spoon chicken mixture into cups. Top each with slaw, more cilantro, and remaining peanut sauce.

Philly Cheesesteak Lettuce Wraps

These Philly Cheesesteak Lettuce Wraps offer a low-carb twist on the classic Philly cheesesteak sandwich. Packed with flavorful beef, sautéed peppers, onions, and melted cheese, all wrapped in crisp lettuce leaves, they make a delicious and satisfying meal.

Ingredients
2 Tbsp. vegetable oil, divided
1 large onion, thinly sliced
2 large bell peppers, thinly sliced
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1 lb. skirt steak, thinly sliced
1 c. shredded provolone
8 large butterhead lettuce leaves
1 Tbsp. freshly chopped parsley

Directions
Step 1
In a large skillet over medium heat, heat 1 tablespoon oil. Add onion and bell peppers and season with oregano, salt, and pepper. Cook, stirring often, until vegetables are tender, about 10 minutes. Remove peppers and onions from the skillet and heat the remaining oil in the skillet.
Step 2
Add steak in a single layer and season with salt and pepper. Cook until steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on the second side and cooked to your liking, about 2 minutes more for medium.
Step 3
Add onion mixture back to skillet and toss to combine. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute. Remove from heat.
Step 4
Arrange lettuce on a serving platter. Scoop the steak mixture onto each piece of lettuce. Garnish with parsley and serve warm.

Black Bean Tostadas

Black Bean Tostadas are a delicious and versatile dish that can be enjoyed as a main meal or a tasty snack. They feature crispy tortillas topped with a hearty black bean mixture, fresh vegetables, and your favorite toppings.

Ingredients
2 (15-oz.) cans of black beans, rinsed and drained
8 tostadas
2 c. shredded pepper jack 
Avocado, sliced
Hot sauce

Directions
Step 1
Preheat oven to 350°. In a small saucepan over medium heat, add beans and 1 cup of water. Bring to a simmer and let simmer until beans are warmed through about 10 minutes. Smash with a wooden spoon until most of the beans are smashed with some remaining. Add more water as needed to help create a smoother consistency. 
Step 2
Meanwhile, place tostadas on a large baking sheet and sprinkle cheese evenly over each. Bake until cheese is melty, about 5 minutes. 
Step 3
Top tostadas with beans, avocado slices, and hot sauce.

Harvest Bowls

Harvest Bowls are a delicious and versatile dish that combines a variety of seasonal vegetables, grains, and proteins in a single, nutrient-packed meal. They’re perfect for meal prep, as you can customize them with your favorite ingredients and dressings.

Ingredients
For the dressing
Freshly ground black pepper
1/4 c. apple cider
1/4 c. apple cider vinegar
2/3 c. olive oil
1/2 shallot, minced
1 Tbsp. Dijon mustard
1 tsp. honey
kosher salt
For the bowls
3 c. cooked brown rice
1 lb. Brussels sprouts, trimmed and halved
1 red onion, sliced
2 sweet potatoes, cut into small cubes
2 Tbsp. olive oil, divided
1 tsp. dried thyme
kosher salt
Freshly ground black pepper
3 c. sliced grilled chicken
2 c. finely sliced kale
1/2 c. dried cranberries
1/2 c. sliced almonds
1/4 c. shaved Parmesan

Directions
Step 1
Preheat oven to 425. On a large, parchment-lined baking sheet, mix Brussels sprouts, sweet potato, and red onion with 1 tbsp olive oil. Season with salt and pepper and thyme. Bake until vegetables are tender, 25-30 minutes.
Step 2
Meanwhile, make the vinaigrette. In a large bowl, whisk cider, vinegar, olive oil, shallot, mustard, and honey until smooth and combined. Season with salt and pepper.
Step 3
In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c prepared dressing to the salad and toss.
Step 4
Assemble bowls: top 1 cup rice with 1 cup roasted vegetables, 1/2 cup salad, and 1 cup chicken. Top with a drizzle of dressing and serve.