18 Three-Step Vegetarian Lunches to Help Fight Inflammation

<p>Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco </p>

Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco

Reviewed by Dietitian Jessica Ball, M.S., RD

Make lunch an easier endeavor with these recipes that are ready in just three steps or less. From sandwiches and grain bowls to salads and smoothies, these dishes are made only with ingredients that fit a vegetarian eating pattern.

Plus, many vegetarian foods like fruits, vegetables, legumes, whole grains and more are packed with anti-inflammatory properties. These can help you combat pesky symptoms of chronic inflammation like mental fog, digestive issues and joint stiffness. Pack a whole-wheat pita in your lunch box to pair with our Lemony Lentil Salad with Feta. Or, use a microwave on your lunch break to make a satisfying meal like our Stuffed Sweet Potato with Hummus Dressing.

Veggie & Hummus Sandwich

<p>Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey</p>

Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables, depending on your mood.

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Lemony Lentil Salad with Feta

This delicious and healthy lentil salad comes together in just 30 minutes and makes a wonderful hot-weather meal. Serve with whole-wheat pitas, if desired.

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Black Bean-Quinoa Bowl

<p>Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco</p>

Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco

This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.

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Strawberry-Blueberry-Banana Smoothie

A smoothie with strawberries, blueberries and banana is delicately sweet and entirely kid-friendly, even with a boost of protein from hemp seeds. Freeze the fruits ahead of time for an extra frosty texture once blended.

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Chickpea & Quinoa Bowl with Roasted Red Pepper Sauce

<p>Robby Lozano</p>

Robby Lozano

Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these flavorful grain bowls and pack them in lidded containers to stash in the fridge for easy, healthy grab-and-go lunches all week long.

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Stuffed Sweet Potato with Hummus Dressing

Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!

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Green Goddess Salad with Chickpeas

In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.

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Edamame & Veggie Rice Bowl

The ingredients in this vegan grain bowl recipe can be prepped ahead for an easy lunch to pack for work. The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies.

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Gut-Healthy Miso Cup Soup

<p>Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless</p>

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless

This miso soup is packed with gut-healthy ingredients like miso, a fermented paste that may improve digestion plus reduce gas and bloating. The base of the soup is prepared in advance and stored in separate containers. When you’re ready to enjoy it, simply add the broth and heat it in the microwave. If you don’t wish to travel with vegetable broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water. Cover and let the soup stand for 10 minutes before serving.

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Crustless Caprese Quiche

<p>Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell</p>

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

This light and fluffy crustless quiche is dotted with tomatoes, little bites of melty mozzarella and savory pesto. And the best part—it’s mixed, assembled and baked in a pie plate for easy cleanup. Enjoy as an easy breakfast or brunch option or serve for lunch or dinner with a mixed green salad on the side.

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Curried Cauliflower Salad Sandwiches

<p>Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco </p>

Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco

The creamy cauliflower mixture in this vegetarian sandwich was inspired by the flavors of Indian raita. A combination of yogurt, cashews and mustard round out the spices in the curry powder, with pomegranate arils adding a juicy pop of sweetness. Buy cauliflower florets in a bag instead of the whole head and look for containers of pomegranate arils to keep prep simple.

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Eat-the-Rainbow Vegetable Soup

<p>Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster</p>

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster

This vibrant and wholesome soup recipe 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. The base of the soup is prepped ahead of time and stored in separate containers. Simply add the broth and heat it in the microwave when you’re ready to eat. If you don’t wish to travel with vegetable broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water.

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High-Fiber Matcha Green Smoothie Bowl

<p>EatingWell</p>

EatingWell

Matcha powder and spinach give this healthy smoothie bowl a beautiful green hue. If you don't have spinach on hand, try swapping in another dark leafy green like kale.

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Green Goddess Wrap

<p>Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf</p>

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf

A soft and silky green goddess dressing blends with crunchy fresh cucumber and tender greens in this easy wrap. If you prefer, you can ditch the wrap and enjoy the filling as a salad instead.

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Cucumber & Roasted Red Pepper Hummus Wrap

Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco
Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco

This easy vegetarian wrap makes a great grab-and-go lunch for work or school. Roasted red pepper hummus adds color and a little extra flavor, but any flavor hummus will work well here. Cucumber, sprouts, salad greens or spinach all add a refreshing crunch. For a peppery kick, try using arugula.

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Vegetarian Chopped Power Salad with Creamy Cilantro Dressing

Brie Passano
Brie Passano

This healthy vegetarian salad recipe features chickpeas and quinoa for a boost of protein. Cilantro adds color and flavor when blended to make a creamy dressing. Serve this cold salad for lunch or dinner.

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Spinach-Strawberry Salad with Feta & Walnuts

Sweet strawberries, salty feta and crunchy walnuts jazz up a simple spinach salad. The balsamic vinaigrette is incredibly easy; fresh shallots add more zip than you'll find in any commercial dressing.

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Avocado Egg Salad

This quick recipe takes classic egg salad to the next level with the addition of creamy avocado. Serve it on a piece of toasted whole-grain bread or inside a tender lettuce leaf. Avocados brown quickly, so plan on making it no more than two hours before you plan to serve it.

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Read the original article on Eating Well.