Fall Fixings: 15+ Make-Ahead Lunch Recipes

Here is the rewritten content:

Make-Ahead Lunch Recipes for Fall

As the temperatures drop and the leaves start to change, it’s the perfect time to focus on warm, comforting, and nutritious lunch recipes. Make-ahead meals are a great way to ensure a healthy and delicious meal throughout the week. In this article, we’ll share 15+ make-ahead lunch recipes for fall that are perfect for teens to prepare and enjoy.

Broccoli-Cranberry Salad

This broccoli salad is tossed in a creamy dressing and spiked with sweet cranberries, Cheddar cheese, and toasty walnuts. It’s great for lunch – add shredded chicken to make it a main dish.

Persian-Style Butternut Squash Soup

Swap out your basic butternut squash soup for this fragrant version that includes sweet potato and a medley of spices like cinnamon, cumin, coriander, and saffron. A drizzle of maple syrup and a few drops of orange water brighten the flavors, while a sprinkle of sumac adds a pop of color and a tangy edge.

Mashed Chickpea Salad with Dill & Capers

This creamy yet light vegan salad is full of bright, herby goodness. On its own, it’s great to serve alongside a sandwich or veggie burger in place of potato salad or coleslaw. You can also make it into a light lunch by adding a handful of arugula to enjoy it as a green salad. Double the recipe and refrigerate to have on hand throughout the week.

Cauliflower Rice Bowls with Grilled Asparagus & Chicken Sausage

Stock the fridge with a week’s worth of lunches using a handful of ingredients from your local grocery store. To save on carbs, we’re swapping in riced cauliflower for regular rice and adding pregrilled asparagus, which bulks up these bowls and adds fiber. At lunchtime, just reheat to steaming then top with a bit of pesto.

Broccoli & Sun-Dried Tomato Pasta Salad

We’ve loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze.

Stuffed Cabbage Soup

Like stuffed cabbage? You’ll love this easy cabbage soup. It’s got all of the classic flavors of stuffed cabbage without all the fuss of stuffing.

Southwestern Sweet Potato Stew

This healthy high-fiber salad comes together in just 10 minutes. Serve it right away or pack it in individual servings for four super-satisfying high-fiber lunches for the week ahead. To cut down on prep time, we’re using preshredded Brussels sprouts from the produce department and store-bought roasted chickpeas.

Roasted Veggie & Hummus Pita Pockets

These satisfying and tasty pita-pocket sandwiches are packed with roasted veggies and greens. A spread of hummus adds creaminess and keeps everything from falling out.

Grilled Vegetable Salads with Goat Cheese

Prepare a week’s worth of lunches in about 10 minutes using a handful of ingredients from your local specialty grocery store. To save time, we’re using a bag of frozen grilled and marinated vegetables, then adding big flavor with marinated goat cheese. If you want to bump up the protein, leftover chicken breast or salmon pair perfectly with this hearty salad.

Vegan Butternut Squash Soup

Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully–some brands contain shellfish.

Vegan Burrito Bowls with Cauliflower Rice

These meal-prep vegan burrito bowls are healthy and flavorful. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time.

Loaded Chicken-Quinoa Salad

Turn simple precooked ingredients into a delicious one-dish meal, high in fiber and with plenty of protein to keep you feeling satisfied.

Goulash Soup

Get all the flavors of classic goulash in a warming, hearty soup. This easy one-pot meal can be on the table in less than an hour.

Spinach, Apple & Chicken Salad with Poppy Seed Dressing & Cheese Crisps

Swap out store-bought for this tangy homemade buttermilk and poppy seed dressing to take this healthy salad recipe to the next level. For an even more impressive meal, make your own crunchy cheese crisps in a snap, using phyllo dough, for a delicious accompaniment to this dinner salad. Make extra dressing to keep on hand for other salads throughout the week.

Conclusion

As the seasons change, it’s essential to adapt your meal planning to include delicious and nutritious recipes that use seasonal ingredients. Make-ahead lunch recipes are perfect for busy teens who want to enjoy a healthy meal throughout the week. Whether you’re a vegan or simply looking for new inspiration, these 15+ make-ahead lunch recipes for fall are sure to become staples in your meal routine.

FAQs

Q: What are some great make-ahead lunch ideas for fall?
A: We recommend trying the Broccoli-Cranberry Salad, Persian-Style Butternut Squash Soup, and Mashed Chickpea Salad with Dill & Capers.

Q: Can I customize these recipes to fit my dietary needs?
A: Yes! Many of these recipes can be adapted to accommodate different dietary needs. Simply swap out ingredients and spices to suit your taste.

Q: How do I keep my make-ahead lunches fresh?
A: To keep your make-ahead lunches fresh, be sure to store them in airtight containers and refrigerate until serving. You can also reheat or assemble components as needed.

Q: What’s the best way to freeze make-ahead lunches?
A: To freeze make-ahead lunches, transfer individual portions to freezer-safe bags or containers and label with the date and contents.