Healthy Lunchbox Recipes (Pasta, Quinoa Comfort Foods)
When I was of elementary school age, I loved my Barbie lunch box, pink, squishy, such a joy.
But all it held was my jelly sandwich, a piece of fruit, a few cookies and a water bottle. And maybe, if Mother was feeling it, a chunk of chocolate.
Now, however, my lunches are plant-based and healthy, and a bit more compliqué — they are salads, and quinoa mixtures, and sauted chickpeas, and cauliflower mashes, and chopped fruits, and smoothie bowls, and even healthy cookies-and-cream dips for dessert.
In short, my current lunch menus would probably have quickly overcome poor Barbie, sending her stumbling out the door.😁
Search for a New Lunchbox
So, needless to say, with my change in dietary choices, I needed a change in the way I carry my food. 
I went with mason jars for a long time, and that is useful, of course, jarred salads are fun layers that can be put together the night before.
But after awhile, I yearned for the separation of food : Enter the lunch box.
There are a few designs, the bento, for instance, which allows for compartmentalization of food, and the tiffin box, the famed lunchbox widely used in South Asia to carry midday meals.
I was gifted a Vaya, stackable, thermal, leakproof, so that is what you see here. There are other brands, check them out in my Amazon Store!
All in all, I am so happy with stackable lunch boxes and highly recommend you try one!
Easy Healthy Lunchbox Recipes
And now here are a few popular recipes on my blog that would also be perfect to pack for lunch, including my Italian Chickpea Meatballs and my Jackfruit Faux “Pulled Pork” Burger and my Quinoa Artichoke Paella.
And below I am sharing some comfort food recipes I also like to bring, and even a fun chocolate dip!
I hope you enjoy my recipes:
Healthy Lunchbox Recipes (Pasta, Quinoa, Comfort Foods)
Ingredients
Recipe #1: Authentic Italian Tomato Sauce Pasta
- 2 (28oz) cans crushed tomatoes organic, no sugar added
- 1 (6oz) can tomato paste
- 3/4 cup yellow onion chopped
- 3 garlic cloves crushed
- 1 bay leaf
- 3 tbsp olive oil
- 3 tbsp italian seasoning
- 2 tbsps organic cane sugar optional, cuts the acidity of the tomatos
- pinch of salt
Recipe #2: Avocado Pesto Sauce Pasta
- 1/2 cup fresh basil leaves
- 1 tbsp garlic cloves crushed
- 1/2 cup ripe avocado
- 1/4 cup water
- 1 tbsp lemon juice
- pinch of salt
- 1/2 cup white mushrooms (chopped or cut into stars :))
Recipe #3: Vegan Cheese Sauce Noodles
- 1 box papperdelle noodles
- 1 package nutritional yeast
Recipe #4: Sauteed Quinoa & Veggies
- 1 cup quinoa rinsed and patted dry
- 2 tbsp coconut oil
- 1/2 cup scallions chopped
- 1 garlic clove
- 1/4 cup carrots chopped
- 1/4 cup zucchini chopped
- 2 tbsp liquid aminos
- 1 tsp sesame seeds
Recipe #5: Cauliflower Mashed Potatoes
- 3 cups cauliflower florets
- 1/2 cup plant milk
- 1 clove garlic chopped
- 1 tbsp olive oil
- pinch of salt
- pinch of black pepper
- 1 tbsp cilantro chopped
Recipe #6: Cookies & Cream Dessert Dip
- 2 cups cashews (soaked overnight to improve digestability and to soften to allow creaminess when blended)
- 1 cup water
- 2 probiotic capsules
- 2 tbsps maple syrup
- pinch of salt
- 1 tsp vanilla cream
- 1/2 dark chocolate bar
- 1 tsp cinnamon
Instructions
Recipe #1: Authentic Italian Tomato Sauce Pasta
- Heat the olive oil in a deep pan.Add the onions and garlic and brown until translucent and a bit brown. Pour in the can of crushed tomatoes, and a can of tomato paste. Add in the bay leaf, sugar and Italian seasoning. Stir until combined. Simmer on very low, covered, for about 1 hour. (I know, I know, sugar. But it's my Sicilian grandmother's recommendation so who am I to argue?)
- Remove the bay leaf, pour over cooked hand nested (plant-based) pappardelle noodles (or use your favorite pasta) and pack your delicious pasta in your lunch box.
Save the extra sauce in a jar in your refrigerator for about a week, or freeze for two months.
Recipe #2: Avocado Pesto Sauce Pasta
- In a food processor or high speed blender, combine all ingredients and process until smooth. Sometimes I chop cilantro and sprinkle that on the finished sauce.
- Serve on your favorite pasta and have it fresh or pack it for lunch. I tossed on my mushrooms for fun, some cut into stars :).Store leftover sauce in a jar in the refrigerator for about a week, or freeze for two months.
Recipe #3: Vegan Cheese Sauce Noodles
- No recipe needed here really; just boil your favorite noodles and toss with nutritional yeast! Serve or pack in your lunch box.
Recipe #4: Sauteed Quinoa & Veggies
- Boil water, add quinoa, cover and reduce heat to simmer, cooking until water is absorbed, about 5 minutes
- In a skillet, add oil, scallions and garlic, and saute for 2 minutes. Add carrots and zucchini, saute for 1 minute. Add quinoa, liquid aminos and stir up and saute 1 minute. Top with sesame seeds, and serve or pack in your lunch box.
Recipe #5: Cauliflower Mashed Potatoes
- Combine all ingredients in a blender or process, and puree until creamy. Serve or pack in your lunch box.
Recipe #6: Cookies & Cream Dessert Dip
- Prepare the yogurt by blending cashews, 1/2 tsp vanilla cream and 1 tbsp maple syrup until creamy, pour into a tall glass mason jar.Open probiotic capsules and pour contents on to cashew mixture, and stir with a wooden spoon (very important not to use metal or probiotics will be de-activated).
Cover jar with a paper towel held tight with an elastic band. Set jar in a cool dry place for 12 hours, longer for a tangy-er flavor.
Then put on a secure lid, and refrigerate. Chilling should help thicken after a few hours. Yogurt lasts 2 days in refrigerator. - To make the dip, add 2 cups of yogurt to a blender along with 1/2 tsp vanilla cream, 1 tbsp maple syrup, cinnamon, and a pinch of salt. Blend until creamy, and split into two portions.
- Melt the chocolate bar in the microwave or in a double boiler, stir into one of the portions until it becomes chocolate in flavor.
- Swirl the two flavors together in a bowl, and serve with cookies or crackers, we also serve extra chocolate chips on the side!
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.
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