Vegetarian Lunch Ideas For Weight Loss

Vegetarian lunch ideas for weight loss are critical for anyone who wants to lose weight fast or even moderate levels of weight loss. Losing weight can seem pretty straightforward in theory. In fact, it’s often the case that when you know how to lose weight, it can seem like anything but straightforward. You can tackle weight loss for example by learning about numerous dieting tips and tricks, or you could choose to turn vegetarian which will help you shed those unwanted pounds a lot faster.

Vegetarian Lunch Ideas For Weight Loss

Whether you’re just looking to make packing lunches for the week easier, less expensive, or more delicious, these vegetarian meal prep ideas will help you get started. Packed with colorful and nutrient dense vegetables, beans, and whole grains, these meal prep ideas will leave you satisfied!

1. Kale and White Bean Power Bowls

These kale and white bean power bowls are full of flavor, texture, protein, fiber, and other nutrients. Perfect for meal prep!

2. Autumn Kale and Sweet Potato Salad

I don’t know about you, but I need a good salad right about now. I’ve been kind of over doing the comfort foods lately and my body is like, “pleeeease, can I have some…

3. The Bagel Lunch Box

Here’s another quick lunch box idea (or meal prep breakfast idea) for you! While this one isn’t completely no-cook because it contains a hard boiled egg, it is still a super easy no-reheat lunch…

3. The Peanut Butter Lunch Box

Continuing on with the series of no-cook lunch boxes, I bring you The Peanut Butter Lunch Box! This one is so simple, yet I may have enjoyed this one the most out of all…0

4. The Hummus Lunch Box

Are y’all ready for the next installment in the no-cook lunch box series? The Hummus Lunch Box is a classic, one that I’m sure many of you have made before, but it definitely deserves…

5. Roasted Cauliflower Taco Bowls

Taco bowls, burrito bowls, whatever you want to call them! I went with taco bowls this time because of the homemade taco seasoning used on the roasted cauliflower, plus the fresh toppings like tomatoes…

6. Chili Cornbread Skillet

Some nights you just need something warm, comforting, and easy to help melt off the stresses of the day, like a big bowl of chili. And maybe some cornbread, too, for good measure. This…

7. Vegetable Barley Soup

Can’t stop, won’t stop with the yummy soups over here! Soup is easy, soup is filling, soup is an easy way to pack some more vegetables into your day, and soup (usually) freezes well….

8. Roasted Vegetable Salad Meal Prep

Making sure I get vegetables into my diet takes daily effort. But one thing I know for sure is that if I have them prepped, I am 1000x more likely to eat them. So…

9. Lemony Artichoke and Quinoa Salad

I’m living off refrigerator salads all summer, what about you? Oh, you don’t know what a refrigerator salad is? It’s a salad that holds up well to refrigeration (doesn’t go limp and soggy like…

10. Cold Peanut Noodle Salad

This Cold Peanut Noodle Salad is the perfect meal prep for summer! No need to reheat, it’s light but filling, and the flavors are oh so fresh. It’s topped off with a homemade tangy,…

11. Meal Prep Vegetable Snack Packs

$5.89 recipe / $1.47 each

You know how some people carry around a gallon jug of water with them all day to remind themselves to drink water and so they can always see how close they are to hitting…

12. Roasted Vegetable Couscous Meal Prep

Traveling is always fun, but I’m always so ready to get back to a good eating routine as soon as I get back. So, as soon as I got back from my trip to…

13. Roasted Brussels Sprout Bowls

One of the best parts about recipe testing is that when you stumble onto something good you have a great excuse to make it over and over again while you tweak the details. I’ve…

14. Sesame Tempeh Bowls

It’s only been two days since the Vegetarian Challenge ended, but my stomach is already like, “Whoa girl, take it easy. I thought I told you before not to change things up so suddenly!”…

15. Balsamic Roasted Mushrooms With Herby Kale Mashed Potatoes

While planning my menu for week 3 of my Vegetarian Challenge, I took inventory of my pantry and noted that I still had about two pounds of potatoes left over from week one that…

16. Loaded Sweet Potatoes With Chipotle Lime Crema

These Loaded Sweet Potatoes with Chipotle Lime Crema are the perfect meal prep item, since they’re already pre-portioned and ready to go. There are a lot of options for toppings and seasonings with this…

17. Sweet And Spicy Tempeh Bowls

Happy New Year! My 31 Day Vegetarian Challenge officially starts today and I have to say, the first recipe I made for the challenge, Sweet and Spicy Tempeh Bowls, is pretty killer. I chose…

18. Orzo Salad Meal Prep

This week I’m bringing my own salad bar to lunch! I love a good salad bar and being able to mix and match vegetables, proteins, and other goodies, so that’s what has inspired my…

19. Curried Tofu Salad Meal Prep

ICYMI, the Curried Tofu Salad that I made earlier this week is my new absolute favorite. It’s SO fast and easy, incredibly filling yet light, super flavorful, and best of all, very inexpensive. I…

3000 Calorie Vegetarian Diet Meal Plan

Example 3000 Calorie Vegetarian Meal Plan

261.2g Carbs 162.1g Fat 161.5g Protein

Meal Summary	Ingredients	Directions
Breakfast 960.2 Calories \| 57.6g Carbs \| 50.9g Fat \| 72.2g Protein 2 Omlette Asparagus and Cashew Omelet 659.6 Calories \| 15.9g Carbs \| 47.7g Fat \| 44.3g Protein 1/2 cup (41 g) Natural granola with raisins 159.1 Calories \| 33.0g Carbs \| 2.3g Fat \| 3.5g Protein 1 cup (240 g) Nonfat greek yogurt 141.6 Calories \| 8.6g Carbs \| 0.9g Fat \| 24.5g Protein	Asparagus and Cashew Omelet scaled to 2 Omlette 1 oz Cashew nuts 3 extra large Egg 1 tbsp Water 1/2 cup Parmesan cheese 1/2 tbsp Parsley 1/2 dash Salt 1/2 dash Pepper 1/2 tsp Olive oil 1/2 tbsp Butter 113 1/2 grams AsparagusNatural granola with raisins 41 g Natural granola with raisinsNonfat greek yogurt 240 g Nonfat greek yogurt	Asparagus and Cashew Omelet Roast the cashews for a few minutes in a dry frying pan over medium heat to release the flavor. In a bowl, beat the eggs with the nuts, water, cheese and parsley. Season with salt and pepper to taste. Warm the same pan over medium heat. Add the oil and butter. When the butter melts, pour in the egg mixture and cook, letting it sit until it is softly set but still moist. Add the asparagus tips and cook 4 to 5 minutes longer. Serve immediately.
Lunch 1083.5 Calories \| 94.8g Carbs \| 62.2g Fat \| 52.9g Protein 2 serving Crispy Breaded Tofu Steaks 838.8 Calories \| 66.6g Carbs \| 47.8g Fat \| 45.5g Protein 2 serving Roasted Green Beans 244.7 Calories \| 28.2g Carbs \| 14.4g Fat \| 7.4g Protein	Crispy Breaded Tofu Steaks scaled to 2 serving 1 block Tofu 4 clove Garlic 2 tbsp Tomato products 1 tbsp Dijon mustard 1 tbsp Maple syrups 1 tbsp Soy sauce 1 tbsp Water 1/4 tsp Pepper 1/2 cup Panko Breadcrumbs 2 tbsp Olive oil 1 tbsp Barbecue sauceRoasted Green Beans scaled to 2 serving 4 cup 1/2″ pieces Green beans 1 tbsp Olive oil 1/2 tsp Salt 1/4 tsp Pepper	Crispy Breaded Tofu Steaks Drain the tofu, and cut into your steak sized pieces. You can cut it into two large steaks by slicing the block it in half lengthwise, or cut it into more pieces for thinner, crispier tofu. Once cut, lay the tofu pieces on a clean dishtowel, and then wrap them up in the towel. Put a cutting board on top, and balance something heavy, such as a few cans on top of that. This is how you press the tofu to help release excess water. Let the tofu press for 10 to 30 minutes, the longer you press it, the drier and more firm the steaks will be. When you are ready to make your tofu steaks, mince the garlic cloves and add them to a large flat bowl that is big enough to fit one of your tofu steaks. Add the remaining sauce ingredients (except barbecue sauce) to the garlic bowl: the tomato paste, dijon mustard, maple syrup, soy sauce, water, and pepper, and mix together. In a separate dish that is also big enough to fit the tofu steak, add the breadcrumbs. Dip the tofu steaks in the tomato paste mixture, and use a spoon or fork to help spread a thick layer of the sauce on the tofu. Now dip the sauced tofu steak into the breadcrumbs and use your hand to help pat the breadcrumbs onto the tofu. Repeat with remaining tofu pieces. Heat the oil in a frying pan over medium heat. When hot, carefully fry the tofu pieces until they are golden brown on both sides, and heated through. About 3 to 6 minutes per side. The breading can be a little fragile and falls off easily, so generally the best technique is to use a large spatula (and not tongs) for flipping. Just be gentle when handling the tofu. For presentation, cut the tofu on an angle and serve with a small side of your favorite BBQ sauce.Roasted Green Beans Preheat oven to 400°F. Wash, dry well, and trim green beans. Put green beans on a small baking pan or dish and drizzle with olive oil, salt, and pepper. Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer. Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled. Serve hot or at room temperature.
Dinner 982.2 Calories \| 108.8g Carbs \| 49.1g Fat \| 36.4g Protein 2 serving Fettuccine alfredo 801.3 Calories \| 87.6g Carbs \| 40.7g Fat \| 29.0g Protein 1 serving Cantaloupe with Feta & Pepper 180.8 Calories \| 21.2g Carbs \| 8.4g Fat \| 7.4g Protein	Fettuccine alfredo scaled to 2 serving 3/16 cup, fluid Heavy whipping cream 1 1/4 tbsp Butter 3/16 tsp Pepper 1/16 tsp Salt 3/8 cup Parmesan cheese 4 oz Whole wheat pastaCantaloupe with Feta & Pepper scaled to 1 serving 1 1/2 cup, cubes Melons 1 dash Pepper 1/4 cup, crumbled Feta cheese	Fettuccine alfredo Bring a large pot of heavily salted water to a boil. Add the pasta, stir to separate the noodles, and cook according to the package directions until al dente (ideally, use fettuccine noodles). Meanwhile, heat the cream and butter in a large frying pan over medium heat until the butter has melted and the mixture has come to a simmer. Add 1/4 cup of the Parmesan and the measured pepper and salt and whisk until smooth. Remove the pan from the heat until the pasta is ready. Reserve 1 cup of the pasta water and drain the fettuccine. Add the noodles to the frying pan and return the pan to low heat. Add 2/3 cup of the reserved pasta water and 1 cup of the remaining Parmesan. Toss with tongs until all of the cheese has melted, adding additional pasta water as needed to reach the desired sauce consistency. Taste and season with salt and pepper. Serve immediately, saving the rema

Vegetarian Lunch Ideas For Weight Loss