Chickpea Salad Wraps: Mix canned chickpeas with diced vegetables like bell peppers, cucumber, and red onion, toss with a dressing of Greek yogurt.
Quinoa and Black Bean Bowl: Combine cooked quinoa with black beans, corn, diced tomatoes, avocado slices, and a squeeze of lime juice for a protein-packed and satisfying grain bowl.
Tofu Stir-Fry: Stir-fry tofu cubes with a variety of vegetables like broccoli, bell peppers, carrots, and snap peas in a flavorful sauce made from soy sauce, garlic, ginger.
Greek Yogurt Parfait: Layer Greek yogurt with granola, mixed berries, and a drizzle of honey or maple syrup for a quick and easy high-protein vegetarian lunch option.
Egg Salad Sandwiches: Mash hard-boiled eggs with Greek yogurt (or vegan mayo), mustard, diced celery, and green onions, then spread onto whole grain bread.
Black Bean Quesadillas: Spread mashed black beans onto whole grain tortillas, sprinkle with shredded cheese (or vegan cheese), diced tomatoes, and green onions.
Chickpea Salad: Toss canned chickpeas with diced cucumbers, cherry tomatoes, red onions, Kalamata olives, feta cheese (or vegan feta), and a lemon-herb vinaigrette.
Cheddar Soup: Make a creamy and satisfying broccoli cheddar soup using cauliflower as a thickening agent instead of flour for a lower-carb alternative
Caesar Salad: Marinate and grill tempeh strips until golden brown, then serve over a bed of romaine lettuce with Caesar dressing, croutons, and grated Parmesan cheese.
Banana Wrap: Spread peanut butter onto whole grain tortillas, top with sliced bananas and a sprinkle of cinnamon, then roll up and slice into pinwheels.