#quicklunchideas

Grain Bowl with Sautéed Spinach

Sautéed spinach wilts down to almost nothing, then fills half the bowl with tender greens that taste deeply savory. Pile it over warm grains with avocado and you have a meal that works for lunch or dinner.

A delightful Fall Mason Jar Salad with a sweet and tangy Maple Balsamic Dressing. Packed with seasonal ingredients like butternut squash, apples, and cranberries, this salad is perfect for on-the-go meals or a quick and healthy lunch option.

Ingredients: 2 cups mixed greens e.g., spinach, arugula, kale. 1/2 cup diced butternut squash. 1/2 cup sliced apples. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup crumbled goat cheese. 2 tablespoons maple syrup. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Add the diced butternut squash to the olive oil and season with salt and pepper. Roast for 20 to 25 minutes, or until soft and slightly caramelized. Wait for it to cool down. To make the dressing, mix orange juice, maple syrup, and olive oil in a small bowl with a whisk. Add pepper and salt to taste. Putting the salad in the Mason jar should go like this: dressing at the bottom, cranberries, pecans, butternut squash, apples, goat cheese, and mixed greens on top. Tightly close the Mason jar lid and put it in the fridge until you're ready to serve. When you're ready to eat, shake the Mason jar to spread the dressing out. Then, put the salad in a bowl and enjoy your tasty Fall Mason Jar Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful Fall Mason Jar Salad with a sweet and tangy Maple Balsamic Dressing. Packed with seasonal ingredients like butternut squash, apples, and cranberries, this salad is perfect for on-the-go meals or a quick and healthy lunch option.

Ingredients: 2 cups mixed greens e.g., spinach, arugula, kale. 1/2 cup diced butternut squash. 1/2 cup sliced apples. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup crumbled goat cheese. 2 tablespoons maple syrup. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Add the diced butternut squash to the olive oil and season with salt and pepper. Roast for 20 to 25 minutes, or until soft and slightly caramelized. Wait for it to cool down. To make the dressing, mix orange juice, maple syrup, and olive oil in a small bowl with a whisk. Add pepper and salt to taste. Putting the salad in the Mason jar should go like this: dressing at the bottom, cranberries, pecans, butternut squash, apples, goat cheese, and mixed greens on top. Tightly close the Mason jar lid and put it in the fridge until you're ready to serve. When you're ready to eat, shake the Mason jar to spread the dressing out. Then, put the salad in a bowl and enjoy your tasty Fall Mason Jar Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

This easy hummus and avocado sandwich is a delicious and nutritious meal option. Packed with creamy avocado, protein-rich hummus, and fresh vegetables, it's perfect for a quick lunch or dinner.

Ingredients: 6 slices whole wheat bread. 1 ripe avocado, mashed. 1/2 cup hummus. 1 medium tomato, sliced. 1/4 red onion, thinly sliced. 1 cup baby spinach leaves.

Instructions: Toast the whole wheat bread until it turns golden brown. On three pieces of bread, spread mashed avocado out evenly. On the last three slices of bread, spread hummus out evenly. On top of the avocado-covered bread slices, arrange slices of tomato, red onion, and baby spinach. Put a piece of bread covered in hummus on top of each sandwich. Cut each sandwich in half across the middle and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

This refreshing mango salad is bursting with sweet, tangy, and savory flavors. It's perfect as a side dish or light lunch.

Ingredients: 2 ripe mangoes, peeled and diced. 1 red bell pepper, diced. 1/2 red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine diced mangoes, red bell pepper, red onion, cherry tomatoes, and cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes