Worry-Free Tasty Veg Lunch Recipes

Worry-Free Tasty Veg – Chickpeas with Fried Vegetables, 2 Persons

Ingredients:

• 2 cups cooked chickpeas (drained and rinsed)
• 2 bell peppers, sliced
• 2 slices of zucchini, 
• 3 sliced carrots, 
• 2 sliced onions
• 1 minced clove of garlic,
• 2 tablespoons of soy sauce
• 2 tablespoons of oil
• 2 tablespoons of sesame oil
• 2 teaspoons grated ginger, 
• 2 teaspoons cornstarch (optional)
• Salt and pepper as per taste
• Serve with sesame seeds and chopped green onion leaves.

Instructions:

1. Take oil in a large pan and heat on medium-high heat.
2. Add the onion and cook until golden.
3. Mix ginger-garlic with onion and cook for 2 minutes.
4. Stir-fry the bell pepper, zucchini, and carrot for about 8 minutes.
5. Mix chickpeas with soy sauce.
6. Cook or stir every ingredient together for another 4 minutes.
7. Toss all ingredients with sesame oil, and season with pepper and salt.

Black beans with quinoa salad

Ingredients –

• 2 cups of quinoa
• 2 cups black beans (rinsed and drained)
• 2 cups corn (frozen or fresh)
• 2 diced red bell peppers
• 2 diced avocados
• 1 cup finely chopped red onion
• 1/2 cup chopped cilantro, 
• 1 lime juice
• 3 tablespoons of oil
• 2 teaspoons of cumin
• Pepper and salt as per taste.

Methods –

1. Quinoa rinses under cold water, and according to the instructions written on the packet, cook the quinoa, then let it cool.
2. Take a large bowl and mix the cooked quinoa, corn, black beans, bell pepper, avocado, red onion, and cilantro.
3. Take a small bowl and add salt, lime juice, and pepper.
4. Mix every ingredient with quinoa and toss properly.
5. Serve chilled or at room temperature.

Mushroom Pasta with Creamy Spinach: 2 People

Ingredients:

• 1 packet pasta (as per choice)
• 3 cups chopped, fresh spinach 
• 2 cups of sliced mushrooms
• 2 chopped onions
• 1 minced clove of garlic
• 1.5 cups plant-based or any heavy cream
• 3 tablespoons of oil
• Salt and pepper as per taste.

Methods –

1. Pasta is cooked as per the instructions mentioned on the packet. 
2. Take a large pan and heat oil over medium heat. Add the onion and cook for 2–3 minutes.
3. Mix the garlic in the same pan and cook for 2 minutes.
4. Mix the mushrooms and cook till they begin to brown.
5. Add spinach and stir or cook until wilted.
6. Mix cream and bring to a simmer. Cook for 5–6 minutes to thicken slightly.
7. Cook or stir in the cooked pasta.
8. Serve hot.

  Vegetable Wrap (Mediterranean)

Ingredients –

• 5 big whole wheat tortillas or wraps. 
• 2 cups hummus
• 2 sliced cucumbers
• 2 sliced bell peppers
• 2 cups halved cherry tomatoes
• 1 thinly sliced red onion, 
• 1/4 cup sliced kalamata olives, 
• 1/2 cup crumbled feta cheese
• 2 cups spinach or mixed greens 
• 3 tablespoons of oil
• 2 lemon juice
• Salt and pepper as per taste.

Instructions:

1. Take a small bowl and toss with olive oil, lemon juice, salt, and pepper to taste.
2. Add tortillas and spread a generous amount of hummus on each.
3. Mix the cucumber, cherry tomatoes, red onion, olives, and feta cheese on top of the hummus.
4. Toss with lemon juice and oil dressing.
5. Serve immediately.

Black Bean Tacos and Sweet Potatoes: 2 People

Ingredients-

• 3 diced and peeled medium-sized sweet potatoes
• 2 cans of drained and rinsed black beans. 
• 2 tablespoons of oil
• 2 teaspoons of cumin
• 2 teaspoons of chili 
• 1 teaspoon garlic powder
• Salt and pepper as per taste
• 2 sliced avocados 
• ½ cup chopped red onion.
• ½ cups chopped cilantro
• Use lime wedges for serving.

Methods –

1. Preheat the oven to 400 degrees F.
2. Add or toss the diced sweet potatoes with oil, cumin, chili, garlic powder, salt, and pepper as per taste.
3. Spread the sweet potatoes on a baking sheet and roast for about 25 minutes, until tender and slightly crispy.
4. While the sweet potatoes are roasting, heat the black beans in a small pot over medium heat.
5. Warm the corn tortillas in a dry skillet or microwave.
6. Assemble the tacos by placing sweet potatoes and black beans on each tortilla.
7. Serve hot