61 COOK90 Lunches You Can Make Ahead
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
#cook90

61 COOK90 Lunches You Can Make Ahead

Easy to prep and batch-cooking-friendly, these satisfying lunches will save you when you need a COOK90 meal to take to the office.
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    Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    3/61

    Hummus Dinner Bowls With Spiced Ground Beef and Tomatoes

    Make big batches of hummus and ground beef, and eat these hummus bowls for lunch one day. Then, use leftover hummus and beef to assemble salads, sandwiches, and grain bowls for more lunches throughout the week.

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  • Photo by Candice Kumai
    4/61

    Spicy Tahini and Avocado Soba

    Soba + tahini + avocado? Enough said. This full- meal noodle salad is a great way to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens. And it's easily transportable.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    5/61

    Herby Chicken Kofta Meatballs

    Make a big batch of these spicy herbed meatballs and stash them in your freezer and you’ll always have the building blocks for an easy lunch on hand.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    15/61

    Miso-Tahini Squash Soup With Brown Rice

    Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly winter afternoon.

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  • Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    16/61

    Squash and Kale Salad

    This salad is made of hearty kale, which will hold up if you dress it ahead, making it easy to pack as a work lunch.

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  • Photo by Martin Poole
    17/61

    Thai-Spiced Turkey Burgers

    These tasty burgers have a little chile kick and are ideal to pop into a sealable container and take to work for lunch.

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  • Photo by Gentl & Hyers
    21/61

    California Veggie Sandwich

    Avocado, goat cheese, and a tangy buttermilk dressing add richness to a sandwich that’s packed with crunch.

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  • Photo by Alex Lau, Food Styling by Anna Stockwell
    22/61

    Coconut-Apple-Ginger Dal

    This velvety lentil stew, brightened with shredded apple and fresh ginger, is the antidote to holiday excess.

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  • Photo by Jennifer Davick
    23/61

    Crunchy Quinoa Salad

    Feel free to vary the vegetables in this salad according to what you have in your fridge or can find at the grocery store!

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  • Photo by Alex Lau
    33/61

    Rotisserie Chicken Salad with Charred Scallion Dressing

    Charred scallions add smoky depth to the creamy, double-acid (lemon and rice vinegar) dressing that pulls this salad of store-bought chicken, Bibb lettuce, avocados, and radishes together.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    34/61

    Salmon Burgers with Red Pepper Mayo

    Made from canned salmon—plus a few pantry staples you likely keep in stock—and slicked with tangy red-pepper mayo, this burger is easy to toss together on the fly.

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  • Photo by Ed Anderson
    35/61

    Sam's Spring Fattoush Salad

    Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    36/61

    Baked Sweet Potatoes

    This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    37/61

    Simplest Kale Salad

    Memorize the recipe for this classic, cheesy kale salad and make it your go-to for lunch. Eat it with a sandwich or add some proteins like beans or roasted chicken to make it more filling.

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  • Photo by Joseph De Leo, Food Styling by Erika Joyce
    38/61

    White Chicken Chili

    Whether you call this dish a chili or hearty chicken and bean stew, it's definitely a winner.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt
    39/61

    Stuffed Sweet Potatoes With Curried Chickpeas and Mushrooms

    You can make all of the components for these stuffed sweet potatoes in batches ahead of time, and then assemble them for lunch. Assemble the rest of the chickpeas, vegetables, and sweet potatoes into pastas, sandwiches, and salads the rest of the week.

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  • Photo by Alex Lau
    40/61

    Chopped Salad

    Toss roasted squash and charred Brussels sprouts through a salad of chickpeas, salami, olives, and cheese; add a lemony oregano vinaigrette and enjoy.

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  • Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    41/61

    Curried Chickpea and Lentil Dal

    This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    42/61

    Broccoli Caesar

    Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    43/61

    Cold Soba Noodles With Miso and Smoked Tofu

    It's worth seeking out smoked or baked tofu for this dish—its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    44/61

    Grain Bowls With Chicken, Spiced Chickpeas, and Avocado

    Store-bought rotisserie chicken brings you one step closer to this nourishing grain bowl dinner.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    48/61

    Big-Batch Roasted Kale

    This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
    49/61

    Quick Sweet Potato, Mushroom, and Black Bean Burrito

    This hearty burrito comes together in just 22 minutes, but it's still full of flavor.

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  • Photo by David Malosh
    50/61

    Roasted Beet Tzatziki Salad

    This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
    51/61

    Slow-Cooker White Chicken Chili

    For easy, hands-off meal prep, throw chicken thighs, green chiles, white beans, and a flurry of spices into your slow cooker and come home to a hearty, flavorful meal.

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  • Photo by Alex Lau
    52/61

    Marinated Mixed Beans

    Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

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  • 53/61

    Cracked Farro and Broccoli Salad

    Our new favorite grain salad is packed with crunchy raw veggies, salty Pecorino, lively mint, and fresh chile peppers.

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  • Photo by Dennis Prescott
    57/61

    Honey-Garlic Noodles

    这些蜜蒜面条是完美的,或一个s a side dish served with chicken, steak, or a fried egg or tossed with your favorite stir-fried veggies. The recipe comes together very quickly, so get everything diced, sliced, minced, and prepped first.

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  • Photo by Eva Kolenko, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski
    58/61

    Cannellini Beans With Spinach

    If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

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  • Photo by Bobbi Lin
    59/61

    Wheat Berry Bowl with Merguez and Pomegranate

    Merguez, a lamb sausage spiced with cumin and chiles, is exceptional in this easy grain bowl, but any sausage you like will work just as well.

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