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Upgrade your lunch break with these popular recipes! These delicious dishes are packed with seasonal produce like cauliflower, broccoli, cabbage and sweet potatoes. Whether you’re in the mood for a cozy soup, flavorful salad or hearty grain bowl, there’s an option for everyone. Plus, they’re some of the most popular recipes with EatingWell readers, so we feel confident you’ll find something you love. Options like our Roasted Cauliflower & Potato Curry Soup and our Spinach & Mushroom Quiche will leave you satisfied, nourished and fueled for the day.
Roasted Cauliflower & Potato Curry Soup
Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman
In this comforting cauliflower soup, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.
Stuffed Sweet Potato with Hummus Dressing
Ali Redmond
Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!
Spinach & Mushroom Quiche
Photographer: Jen Causey
This tasty quiche is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyère cheese.
Weight-Loss Cabbage Soup
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek,
Loaded with cabbage, carrots, bell pepper and tomato, this hearty soup packs in lots of flavor and is ultra-satisfying. This easy dish makes a big batch for lunch all week.
Chickpea & Sweet Potato Grain Bowls
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
This sweet potato and chickpea bowl is rich in dietary fiber and antioxidants, which support a healthy digestive system. Sorghum, a gluten-free ancient grain, is packed with fiber and essential nutrients that aid digestion and support gut health; the deliciously tangy yogurt-based drizzle offers a probiotic boost.
Bean & Barley Soup
This hearty bean and barley soup tastes like it has simmered for hours, but actually it’s quite quick to throw together and any leftovers freeze beautifully.
Mini Crustless Quiches with Kale, Mushrooms & Feta
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
These crustless mini quiches with kale, mushrooms and feta cheese are a delicious option for a light lunch served with a salad on the side. While we love this flavor combination, they’re easily customizable, allowing you to switch up the vegetables or cheese to suit your preferences.
Red Lentil Soup with Saffron
This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.
Chipotle-Lime Cauliflower Taco Bowls
Ali Redmond
In these meal-prep tacos, cauliflower is tossed with a smoky-tangy sauce made with honey, lime juice and chipotles in adobo sauce before being roasted. Serve with more hot sauce, if desired.
Farro Salad with Arugula, Artichokes & Pistachios
Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
Butternut Squash Soup with Apple Grilled Cheese Sandwiches
Layering apple slices into grilled cheese sandwiches adds a little crunch to a favorite soup dipper. And creamy butternut squash soup with ginger, cumin and turmeric is a nice change of pace from grilled cheese’s usual tomato soup partner.
Cheesy Chipotle-Cauliflower Mac
You’ll barely notice the cauliflower in this comforting skillet pasta–it’s pureed and mixed into the creamy cheese sauce.
Eat-the-Rainbow Vegetable Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
This vibrant and wholesome soup helps support your well-being. It’s packed with a variety of colorful vegetables, like tomatoes, which contain lycopene, a phytochemical that may help reduce inflammation.
Butternut Squash & Black Bean Enchiladas
A crisp, citrusy slaw contrasts nicely with the enchiladas’ creamy squash filling.
Vegetable Cabbage Soup
Cabbage soup gets a boost of fiber and heartiness with the addition of beans. A simple tomato broth is brightened by fresh herbs and has slight heat from crushed red pepper. Serve with crusty bread.
Mixed Greens with Lentils & Sliced Apple
This salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils–just make sure to look for low-sodium and give them a rinse before adding them to the salad.
Creamy Radish Soup
Sonia Bozzo Photography
In this creamy soup, radishes are sautéed and pureed with potato, creating a velvety soup. Cooking radishes also tones down any bitterness while leaving plenty of sweet, earthy flavors to enjoy. Using smaller radishes will give the soup a pretty pink hue, like the one pictured here, while larger radishes result in an almost white soup.
Green Goddess Salad with Chickpeas
In this veggie-packed salad, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
Curried Sweet Potato & Peanut Soup
Ali Redmond
In this flavorful soup, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. We love peanuts for their inexpensive price and versatile flavor.
Vegan Burrito Bowls with Cauliflower Rice
These meal-prep vegan burrito bowls are healthy and flavorful. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time.
Tomato Soup
Sonia Bozzo
This delicious tomato soup is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze the extra for rainy-day emergencies.
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