vegetarian lunch

These Roasted Cauliflower Hummus Bowls are LIFE-CHANGING. A bed of garlicky creamy hummus, piled high with spiced roasted cauliflower, and a speckling of fresh lemony tomatoes and herbs.

Roasted Cauliflower Hummus Bowls

cauliflower,

olive oil

salt

paprika, cumin, and oregano

black pepper

chickpeas,

water

garlic

juice of two lemons (more or less to taste)

tomato

minced fresh parsley

egg chicken

pita (😍)

harissa

olive oil, kosher salt, black pepper

Cauliflower

Preheat the oven to 425 degrees. Place the cauliflower on a baking sheet with parchment paper. Drizzle with oil, and toss with the spices. Roast for 25-30 minutes.

Roasted Cauli Hummus Bowls Step 1

Hummus

Optional: Peel the skin off all your chickpeas. This takes a while (about 20 minutes) but results in THE SMOOTHEST HUMMUS of your life. After the optional peeling, place chickpeas in blender or food processor with the olive oil, garlic, salt, and lemon juice. Blend until very, very smooth.

Peel the skin off all your chickpeas. This takes a while (about 20 minutes) but results in THE SMOOTHEST HUMMUS of your life. After the optional peeling, place chickpeas in blender or food processor with the olive oil, garlic, salt, and lemon juice. Blend until very, very smooth.

Roasted Cauli Hummus Bowls Step 2

Plate it up

Arrange a thick swoop of hummus on a plate. Top with cauliflower. Add chopped tomatoes, fresh parsley, harissa, a soft boiled egg, whatever suits your fancy. Finish with olive oil, salt, and pepper. YUM. Happy day.

Roasted Cauli Hummus Bowls Step 3

What a brillant idea! This is a great option for some vegan company I'm having this weekend. I'll swap out tomatoes for red peppers (due to intolerance) and add roasted zucchini along with the cauliflower for extra colour.

thank you for this recipe!  this is day two of me having this meal for lunch.  the flavors of the roasted cauliflower were so so good - love this combination. I ended up stuffing the entire "bowl" mixture into a pita and eating it that way, as it was easier for me to keep all the toppings contained.  I added feta and green olives as well.

Looks like a good dish to make for my husband. Nice and healthy!

This was delicious for lunch today!  I took a shortcut and used hummus I already had.  Another great idea!!

I never had hummus with eggs — sounds like a wonderful idea!

wow, Awesome roasted cauliflower hummus bowls recipe. it's looks so delicious.

What a Great Thought! This is a great option for some vegan company I’m having this weekend. I’ll swap out tomatoes for red peppers (due to intolerance) and add roasted zucchini along with the cauliflower for extra color.

Um. Wow. This is one of the best recipes I’ve made in a long time. Thank you! I even made the sauce with almond yogurt because we don’t do dairy, and it was still amazing.

MMM love some cauliflower. Never thought of mixing it with hummus. Great and innovative recipe!

This was fabulous! Best homemade hummus ever!

https://www.youtube.com/watch?v=TAlvj6KpKP4

These Roasted Cauliflower Hummus Bowls are LIFE-CHANGING. A bed of garlicky creamy hummus, piled high with spiced roasted cauliflower, and a speckling of fresh lemony tomatoes and herbs.

Full recipe: https://pinchofyum.com/roasted-cauliflower-hummus-bowls

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These avocado and halloumi wraps are an incredibly tasty vegetarian lunch option - everything works so beautifully together!﻿

Avocado and halloumi wraps

tortilla wraps

tbsp hummus ((I used red pepper hummus))

carrot, (grated)

avocado, (sliced)

200 g (1 small block) halloumi cheese, sliced

sun-dried tomato, (finely chopped)

Lay the wraps on two boards or plates, and add a smear of hummus, grated carrot, and sliced avocado.

Add the slices of halloumi to a dry frying pan over a medium heat, and cook until golden brown on each side (a few minutes per side). You can see more detailed instructions for how to cook halloumi here.

Add the cooked halloumi to the wraps, along with some finely chopped sun-dried tomatoes.

Fold the wraps tightly, and serve immediately.

These Easy Sesame Noodles with Wilted Greens are a simple vegetarian meal with big flavor and plenty of options for customization.

Sesame Noodles with Wilted Greens

garlic (0.08)

soy sauce (0.20)

Tbsp toasted sesame oil (0.33)

Tbsp rice vinegar (0.11)

Tbsp brown sugar (0.04)

Tbsp sesame seeds (0.08)

red pepper flakes (optional) (0.02)

whole wheat spaghetti (0.75)

olive oil (0.16)

spinach (2.00)

salt and pepper

eggs (1.10)

Begin by preparing the sesame sauce so the flavors have time to mingle. Mince the clove of garlic, then combine it with the soy sauce, sesame oil, rice vinegar, brown sugar, sesame seeds, and red pepper in a small bowl. Set the sauce aside.

Begin to boil a large pot of water to cook the pasta. Once boiling, add the pasta and continue to cook until the pasta is tender. Drain the pasta in a colander, then return it to the pot with the heat turned off. Pour the sesame sauce over the pasta, stir to combine, then place a lid on the pot to keep it warm until ready to serve. The pasta will continue to absorb the sauce as it sits.

While the pasta is boiling, prepare the wilted greens. Mince the clove of garlic and add it to a large skillet along with the olive oil. Sauté the garlic in the olive oil over medium heat for about one minute, or just until the garlic is fragrant and has softened slightly. Add the spinach and continue to sauté just until it has wilted. The spinach should still be bright green and look slightly plump. Season with salt and pepper and remove from the heat.

Prepare the eggs using your favorite method; fried sunny side up, over hard, poached, scrambled, or soft boiled.

Give the spaghetti a good stir to redistribute the sesame sauce, then divide between four bowls. Add a scoop of the wilted greens to each bowl, then top with an egg and serve.

I don’t know about you, but we always have baked beans in the cupboard so this is a great recipe if you want to try something different with them. It might sound unusual... you’re just going to have to trust me on this one!


Baked bean falafel 

beans

garlic cloves, crushed

onion,

tsp chilli powder

tbsp cumin

tbsp coriander

120 grams/4½oz chickpea flour

cooking oil spray

bread

garlic clove, grated

mayonnaise

lemon juice

parsley

tbsp Sriracha sauce

carrots, grated

red onion, thinly sliced

baked bean juice

Pupusas are stuffed tortillas made with corn masa, cheese and beans served with curtido. They’re easy to customize with any filling you wish.

Pupusas

flour

vegetable or canola oil (plus more for your hands)

olive oil spray spray

poblano pepper

onion

cilantro

black beans

mozzarella cheese (or dairy-free cheese

green cabbage

carrots

jalapeno

white vinegar

oregano

avocado (sliced thin (from 1 medium haas avocado))

The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae. Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

avocado

Rinse cabbage in a mesh strainer then slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, and dry.

Add cabbage to a large bowl with the carrots, jalapeno, 2 tablespoons jalapeno brine, vinegar, oregano, and salt and toss well to combine.

Set aside in the fridge until ready to eat.

Curtido:

For the dough: In a large bowl, combine flour and salt.  Whisk to combine. Add the water and oil and mix with a spatula until combined and dough forms. Cover with a damp towel while you make the filling.

For the bean filling: Heat a medium skillet over medium heat. Add the oil, when hot add the poblano pepper, onion, cilantro and garlic and cook until soft, 2 to 3 minutes.

Add the beans and season with salt, cook over medium heat stirring until all the liquid has evaporated and beans have thickened, 2 to 3 minutes.

Transfer to a medium bowl and let it cool 5 minutes. Once cool add the mozzarella cheese.

To make pupusas: Knead dough in the bowl for 20 seconds with the spatula. Turn the dough out onto a lightly floured surface, form into a slightly flattened dough ball. If dough seems dry and cracks, add a little more water, 1 tablespoon at a time.

Cut dough into 8 equal pieces. Covering with a damp towel.

Place a small bowl with 3/4 cups water and 1/2 teaspoon oil, this will help you work the dough and prevent it from sticking. With slightly damp hands, working one at a time roll each piece into a ball then flatten into a 1/4 inch disk using your fingers pressed onto your palm of your hand.

Scoop 3 level tablespoons of the filling into the middle of the disc.  Bring all the edges to the center to cover the filling completely. Dampen your hands once again and start flattening to form a 5 to 5-1/2 inch disc, careful not to squish out the filling.

Repeat with remaining dough and filling. Discard the water with oil.

When ready to cook, heat a large skillet over medium-low heat and spray with oil.  Cook 7 to 10 minutes turning halfway, or until browned and crisp on the outside.  To keep cooked pupusas warm, place them on a sheet pan in a 200 degree F oven while you make the rest.

Serve the pupusas with sliced avocado and curtido on top.

Pupusas:

Tortilla Chopped Salad is a hearty, vegetarian salad that is filling and satisfying enough to have for dinner.

Tortilla Chopped Salad with Black Bean Salsa and Ranch

corn

black beans, drained and rinsed

tomatoes

green onions, diced

red onion, diced

lime juice

romaine,

black olives

cherry tomatoes

sharp cheddar cheese,

avocado, diced

Marzetti® Zesty Jalapeno Tortilla Strips

Marzetti® Simply Dressed® Ranch Dressing

In a medium bowl, combine all the salsa...

In a medium bowl, combine all the salsa ingredients and toss until well-combined. Set aside while you assemble the salads.

Divide the salad ingredients between two large salad...

Divide the salad ingredients between two large salad bowls. Add a big scoop of the salsa on top of each salad, and then drizzle half of the salad dressing onto each salad. Serving immediately.

This watermelon feta salad is a surprising and delicious combination.

Watermelon Feta Salad

lettuce mix

bite-sized watermelon chunks

Kalamata olives

feta cheese

cucumber,

Creamy Avocado Vinaigrette,

Divide lettuce mix evenly between two bowls.

In a medium-sized mixing bowl, combine watermelon, feta,...

In a medium-sized mixing bowl, combine watermelon, feta, olives and cucumbers. Toss until well-mixed.

Divide watermelon mixture between the two beds of...

Divide watermelon mixture between the two beds of lettuce.

Serve with vinaigrette.

10-minute buffalo chickpea wraps recipe! These vegetarian spicy chickpea wraps are loaded with crunchy veggies and are perfect for quick lunch or weeknight dinner.

Quick buffalo chickpea wraps

chickpeas

buffalo sauce

10 inch flour tortillas

lettuce

celery

cucumber

ranch dressing

extra buffalo sauce and ranch

Rinse and drain the can of chickpeas. Lay them on a clean kitchen towel or paper towel and pat them dry.

Place the chickpeas in a medium sized bowl and stir them together with the buffalo sauce.

Lay a tortilla on a flat surface and place 1/3 cup of the chickpea mixture off to one side of the tortilla (see photos).

Top the chickpeas with 1/4 cup each of the lettuce, celery, cucumber, and tomato, again keeping the ingredients off to one side of the tortilla.

Drizzle a bit of ranch dressing (and extra buffalo sauce if you&#39;d like) over the mixture and top with a small pinch each of salt and pepper.

To roll the tortilla into a wrap, first make sure the side with the mixture is closest to you. Fold in the left and right sides closest to you over the mixture and then lift up the bottom with your thumbs and roll it up, using all your fingers to tuck the tortilla into the filling. Using both of our pinky fingers, fold in the left and right sides even more, tuck them under the roll a bit and then roll the wrap the rest of the way. (see photos)

Repeat with the remaining 3 tortillas and remaining ingredients.

Serve with extra ranch dressing and buffalo sauce if desired. Enjoy!

58 Vegetarian Lunch Ideas to make your colleagues jealous. These speedy lunch recipes are tasty, quickly prepared, and pack perfectly!

58 Vegetarian Lunch Ideas (Easy Recipes for Work)

sunflower seeds

carrot

red onion

¼ bell pepper, red ((your favourite colour))

spinach (or similar)

thumb ginger, fresh ((grated))

cottage cheese

sour cream

lemon

tsp mustard ((or try wasabi paste, but less!))

wraps

Salt and pepper

bean sprouts

Roast the sunflower seeds in a pan without any oil/fat until golden brown.

Peel and grate the carrots. Wash and dice the the bell pepper (get rid of the seeds and white bits).

Peel the onion and cut in thin rings. Wash and drain the spinach. Wash the bean sprouts with cold water and let them dry.

For the wrap:

Peel the ginger and grate it into a bowl. Add the cottage cheese, sour cream (or your vegan substitute), lemon zest and mustard and mix it well.

Spread the dressing mixture onto the wraps, stopping about 1cm from the edge. Lay out the spinach leaves on top.

Put the carrots, bell pepper, onions and bean sprouts in a wide line down the middle and sprinkle the roasted sunflower seeds on top.

Season with a dash of salt and pepper and fold the wraps a little on both sides, then at the bottom and roll it as tightly as possible (without squishing the insides out!).

Cut the wraps into halves and serve. Enjoy!

For the dressing:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1571073816/yjdgqg211gu1nxuf9gvn.mp4

18 Vegetarian Lunch Ideas to make your colleagues jealous. These recipes are tasty, quickly prepared, easily packed for lunch and most importantly, filling!

18 Vegetarian Lunch Ideas To Pack For Work | All Delish!

Top 12 vegetarian lunch recipes from across the web

The most viewed vegetarian lunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Cauliflower Hummus Bowls

Avocado and halloumi wraps

Sesame Noodles with Wilted Greens

Baked bean falafel

Pupusas

Tortilla Chopped Salad with Black B...

Watermelon Feta Salad

Quick buffalo chickpea wraps

58 Vegetarian Lunch Ideas (Easy Rec...

Roasted veg & couscous salad

Courgette fritters

Fall Harvest Dense Bean Salad

Top 12 vegetarian lunch recipes from across the web

The most viewed vegetarian lunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Cauliflower Hummus Bowls

Avocado and halloumi wraps

Sesame Noodles with Wilted Greens

Baked bean falafel

Pupusas

Tortilla Chopped Salad with Black B...

Watermelon Feta Salad

Quick buffalo chickpea wraps

58 Vegetarian Lunch Ideas (Easy Rec...

Roasted veg & couscous salad

Courgette fritters

Fall Harvest Dense Bean Salad

The most viewed vegetarian lunch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine