Food Recipes Lunch 20 Fall Lunch Recipes That Aren’t Sandwiches, From Cozy Soups to Hearty Grain Bowls With all due respect to sandwiches, these filling and flavorful soups, salads, and grain bowls deserve a spot in your lunch rotation. By Audrey Morgan Audrey Morgan Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her work has also been featured in Saveur, Men's Health, and The Bump. Food & Wine's Editorial Guidelines Published on September 20, 2024 Close Photo: Caitlin Bensel Sandwiches are filling, easy to make, and if stored properly can last for at least a couple days. But you’re limiting your lunchtime possibilities if you stick to a protein between two slices of bread. You can build an ever-changing grain bowl by layering quinoa or farro with vegetables, leftovers, and your favorite pantry sauces; a mapo tofu-inspired chili; or a pumpkin soup with Thai curry paste that is ready in less than an hour. These flavorful lunches all hold up beautifully so you can enjoy them in as much time as it takes to pull out your lunch bag or reheat in the microwave. (And if you’re still craving a sandwich, we’ve got you covered.) 01 of 20 Roasted Vegetable Grain Bowl with Chickpeas and Tahini-Ginger Dressing Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland Choose any grain, protein, or leafy green you have on hand for this versatile grain bowl from cookbook author Emily Nabors Hall. A nutty tahini dressing and roasted chickpeas and broccoli will complement whatever you have in your fridge. Get the Recipe 02 of 20 Greek Kale Salad with Fried Halloumi Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Nidia Cueva Not every salad is destined for leftovers, but sturdy kale salads are up to the challenge. This riff on a classic Greek salad is extra hearty and flavorful thanks to salty cubes of Halloumi cheese and a spicy yogurt dressing bolstered with plenty of oregano. Get the Recipe 03 of 20 Pumpkin Soup with Thai Red Curry Paste and Lemongrass Photo by Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Canned pumpkin puree, red curry paste, and coconut milk form the base of this creamy and aromatic soup that’s perfect for fall lunches. Get the Recipe 04 of 20 Weeknight Skillet Chili Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Make this quick-cooking dish from cookbook authors Ann Taylor Pittman and Scott Mowbray a weekday chili, too. Mexican chorizo, fire-roasted tomatoes, and chipotles pack in bold smoky flavor in just 30 minutes. Get the Recipe 05 of 20 Italian-Style Tuna Rice Bowl Jordan Provost / Food Styling by Thu Buser Inspired by our Italian Tuna Salad, this punchy and filling lunch combines oil-packed tuna, capers, olives, sun-dried tomatoes, and a tangy Dijon dressing. Get the Recipe 06 of 20 Chicken Tortellini Soup with Kale Caitlin Bensel Made with packaged frozen cheese tortellini and boneless skinless chicken thighs that cook in a flavorful tomato broth, this soup is an ideal way to enjoy pasta for lunch, as it reheats well. Get the Recipe 07 of 20 Tabbouleh with Roasted Chicken Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Gabe Greco Delicious served cold or at room temperature, this herbaceous bulgur salad from cooking icon Ina Garten is flavored with lots of parsley, mint, and scallions. Use store-bought roasted chicken if you wish to streamline prep. Get the Recipe 08 of 20 Ratatouille Lentil Soup Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Lydia Pursell This vegetable-packed French lentil soup from cookbook author Lidey Heuck is inspired by a classic ratatouille, with chunks of tender zucchini, eggplant, red peppers, and tomatoes. Get the Recipe 09 of 20 Grilled Chicken Salad with Herby Tahini Dressing Food & Wine / Photo by Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle This satisfying salad features Little gem lettuce, juicy grilled chicken marinated in feta brine, and a tangy Dijon dressing. Keep the dressing on the side if you are making this ahead. Get the Recipe 10 of 20 Warm Puttanesca Pasta Salad Victor Protasio For this vibrant 30-minute pasta salad from cookbook author Ann Taylor Pittman, casarecce pasta gets tossed with crispy prosciutto, pungent anchovies, garlic, and herbs. Though it’s intended to be served warm, it will also be delicious at room temperature. Get the Recipe 11 of 20 Chickpea Salad with Chorizo and Red Peppers Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Risha Carnes This effortless salad from Rancho Gordo founder Steve Sando comes together in 10 minutes flat with cooked chickpeas, dry-cured Spanish chorizo, and jarred roasted red bell peppers. Get the Recipe 12 of 20 Pasta e Ceci (Pasta with Chickpeas) Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley This one-pot vegetarian meal comes together in just 30 minutes with pantry staples. Chickpeas and ditalini pasta simmer in a rosemary and thyme-scented broth for plenty of protein. Get the Recipe 13 of 20 Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils) Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Red lentils are simmered with tomatoes and aromatics in a luscious coconut milk broth for this easy dish. Serve with rice to add a little more heft. Get the Recipe 14 of 20 Kale Salad with Cranberries, Almonds and Goat Cheese Maxwell Cozzi A citrus-Dijon vinaigrette makes each bite of this seasonal kale salad exciting to eat. Top with roasted chicken or another protein to make it more filling. Get the Recipe 15 of 20 Italian Wedding Lasagna Soup Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox A savory Parmesan and cream broth is brimming with juicy Italian sausage meatballs and broken lasagna noodles in this creamy, cozy soup. It has all the appeal of lasagna, but holds up to leftovers even better. Get the Recipe 16 of 20 Mapo Tofu-Inspired Beef and Black Bean Chili Greg Dupree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Inspired by the famous Szechuan dish, this spicy and umami-packed chili is flavored with fermented chile and bean paste, mouth-tingling Szechuan peppercorns, and chiles. Get the Recipe 17 of 20 Baingan Bharta (Eggplant Curry) Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver This warming North Indian curry is made with mashed eggplant, tomatoes, ginger, and fragrant spices. Serve with roti or naan to make it a meal. Get the Recipe 18 of 20 Tomato Chicken Pasta Soup Food & Wine / Photo by Rachel Marek / Food Styling by Lauren McAnelly / Prop Styling by Gabriel Greco This comforting and filling soup — packed with skinless chicken thighs, whole tomatoes, and ditalini pasta — can be served warm or cold, like a gazpacho. Get the Recipe 19 of 20 Oyakodon (Chicken and Egg Rice Bowl) Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Risha Carnes A quick and delicious option for lunch or dinner, this recipe features juicy chicken thighs, soft-set steamed eggs, and tender onions that cook in a flavorful dashi broth. Serve over hot rice to sop up the juices and egg yolks. Get the Recipe 20 of 20 Caramelized Red Pepper and Chicken Stuffed Orzo Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali Filled with creamy orzo and store-bought rotisserie chicken, these baked peppers will last in the fridge for up to three days, making them a great option for a make-ahead dish. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit