31+ Delicious Plant-Based Lunch Recipes for Busy Days

Plant-based lunch recipes are a fantastic way to enjoy flavorful, nourishing meals while incorporating more fruits, vegetables, legumes, whole grains, and plant proteins into your diet.

Whether you’re fully vegan, vegetarian, or simply looking to eat more plant-based meals, there are countless delicious options to choose from.

From hearty grain bowls and colorful salads to wraps, soups, and pasta dishes, plant-based lunches can be both satisfying and easy to prepare.

These meals are often packed with fiber, vitamins, minerals, and antioxidants that help support overall health and provide lasting energy throughout the day.

Many plant-based lunch recipes are also perfect for meal prep, making it easier to enjoy healthy homemade meals during busy workdays.

In this collection of 31+ plant-based lunch recipes, you’ll discover a variety of tasty and creative ideas that prove eating more plants can be simple, filling, and incredibly delicious.

31+ Delicious Plant-Based Lunch Recipes for Busy Days

Plant-based lunches are an easy and enjoyable way to add more nutritious ingredients to your daily routine.

With a wide variety of vegetables, grains, beans, legumes, and plant-based proteins available, the possibilities for creating satisfying meals are endless.

These recipes offer a balance of flavor, texture, and nutrition, making them perfect for both beginners and experienced plant-based eaters.

They are versatile enough for meal prep, quick weekday lunches, or even sharing with family and friends.

With these 31+ plant-based lunch recipes, you’ll have plenty of inspiration to keep your midday meals exciting and wholesome.

Try a few new dishes and discover how delicious and satisfying plant-based eating can be.

Chickpea Quinoa Power Bowl

This Chickpea Quinoa Power Bowl combines fluffy quinoa, protein-rich chickpeas, crisp vegetables, creamy avocado, and a fresh lemon dressing into a wholesome plant-based lunch.

It provides plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, magnesium, potassium, and antioxidants to support energy and overall wellness.

Fresh, colorful ingredients make this satisfying meal perfect for lunch, meal prep, or healthy eating throughout the week.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 2 people

Ingredients

• 1 cup cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 2 cups baby spinach
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions

• Cook the quinoa according to the package directions.
• Combine the cooked quinoa and chickpeas in a large bowl.
• Add the cucumber, cherry tomatoes, spinach, and avocado.
• Whisk together the olive oil, lemon juice, salt, and pepper.
• Pour the dressing over the salad.
• Toss gently until evenly coated.
• Divide into serving bowls.
• Serve immediately or chill before serving.

This colorful lunch bowl is filling, refreshing, and packed with wholesome nutrition.

Its simple ingredients make it easy to prepare ahead for busy weekdays.

Enjoy it fresh for a satisfying plant-based meal that’s both nourishing and delicious.

Side Dish

• Whole grain pita bread
• Fresh fruit salad
• Hummus
• Iced herbal tea

Creamy Lentil & Spinach Pasta

Creamy Lentil & Spinach Pasta combines tender lentils, whole wheat pasta, fresh spinach, and a dairy-free cashew sauce into a comforting plant-based lunch full of rich flavor.

It delivers plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, magnesium, and potassium to help fuel your afternoon.

Easy to prepare and wonderfully satisfying, this meal is perfect for lunch or meal prep.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 2 people

Ingredients

• 2 cups cooked whole wheat pasta
• 1 cup cooked lentils
• 2 cups baby spinach
• ½ cup cashew cream
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste

Instructions

• Heat the olive oil in a large skillet.
• Sauté the garlic until fragrant.
• Add the spinach and cook until wilted.
• Stir in the cooked lentils and pasta.
• Pour in the cashew cream.
• Season with Italian seasoning, salt, and pepper.
• Cook for 2–3 minutes until heated through.
• Serve warm.

This creamy pasta is comforting, nutritious, and packed with plant-based goodness.

Its rich sauce and hearty lentils create a satisfying lunch without dairy.

Enjoy it fresh or store leftovers for an easy meal later.

Side Dish

• Garlic bread
• Mixed green salad
• Fresh grapes
• Sparkling water

Tofu Veggie Stir-Fry

This Tofu Veggie Stir-Fry combines crispy tofu, colorful vegetables, brown rice, and a savory garlic-ginger sauce into a vibrant plant-based lunch.

It supplies plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, potassium, and antioxidants to support balanced nutrition and lasting energy.

Quick to prepare and full of fresh flavors, this healthy meal is ideal for lunch or meal prep.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 2 people

Ingredients

• 14 ounces firm tofu, cubed
• 2 cups cooked brown rice
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup carrots, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger

Instructions

• Heat the sesame oil in a large skillet.
• Cook the tofu until golden on all sides.
• Add the garlic and ginger.
• Stir in the broccoli, carrots, and bell peppers.
• Cook until the vegetables are crisp-tender.
• Add the soy sauce and stir well.
• Serve the stir-fry over cooked brown rice.
• Enjoy while hot.

This colorful stir-fry is flavorful, satisfying, and loaded with wholesome vegetables.

Its crispy tofu and savory sauce make every bite delicious and nourishing.

Prepare it ahead for quick and healthy lunches all week.

Side Dish

• Steamed edamame
• Cucumber salad
• Fresh pineapple
• Green tea

Black Bean Sweet Potato Burrito Bowl

This Black Bean Sweet Potato Burrito Bowl combines roasted sweet potatoes, black beans, brown rice, corn, avocado, and salsa into a hearty plant-based lunch.

It contains plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, potassium, and antioxidants to help keep you energized throughout the day.

Colorful ingredients and bold flavors make this bowl perfect for meal prep and healthy lunches.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 2 people

Ingredients

• 2 cups cooked brown rice
• 1 cup black beans
• 2 cups sweet potatoes, diced
• ½ cup corn
• 1 avocado, sliced
• ½ cup salsa
• 1 tablespoon olive oil
• 1 teaspoon taco seasoning
• Salt to taste

Instructions

• Roast the sweet potatoes until tender.
• Heat the black beans and corn.
• Season with taco seasoning.
• Divide the cooked rice into serving bowls.
• Top with roasted sweet potatoes and black beans.
• Add the corn, avocado, and salsa.
• Season with salt if needed.
• Serve immediately.

This burrito bowl is hearty, colorful, and naturally satisfying.

Its wholesome ingredients provide balanced nutrition with bold Mexican-inspired flavors.

Enjoy it fresh or prepare it ahead for convenient lunches during the week.

Side Dish

• Tortilla chips
• Guacamole
• Fresh mango
• Lime wedges

Mediterranean Hummus Grain Bowl

This Mediterranean Hummus Grain Bowl features cooked farro, creamy hummus, cucumbers, tomatoes, olives, spinach, and roasted chickpeas for a fresh and flavorful plant-based lunch.

It offers plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, magnesium, potassium, and antioxidants to support overall wellness and sustained energy.

Simple Mediterranean ingredients create a satisfying meal that’s perfect for everyday lunches.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 2 people

Ingredients

• 2 cups cooked farro
• 1 cup roasted chickpeas
• ½ cup hummus
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup sliced black olives
• 2 cups baby spinach
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

Instructions

• Cook the farro according to package directions.
• Divide the cooked farro into two bowls.
• Arrange the roasted chickpeas, cucumbers, tomatoes, olives, and spinach on top.
• Add a generous scoop of hummus.
• Drizzle with olive oil and lemon juice.
• Toss lightly if desired.
• Adjust seasoning to taste.
• Serve immediately.

This Mediterranean grain bowl is fresh, filling, and packed with vibrant flavors.

Its wholesome ingredients make it a nutritious lunch that’s easy to customize.

Enjoy it chilled or slightly warm for a delicious plant-based meal.

Side Dish

• Whole wheat pita
• Fresh grapes
• Roasted almonds
• Lemon iced tea

Thai Peanut Tofu Noodle Bowl

This Thai Peanut Tofu Noodle Bowl combines rice noodles, crispy tofu, shredded carrots, cabbage, and a creamy peanut sauce into a flavorful plant-based lunch.

It provides plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, magnesium, potassium, and antioxidants to support steady energy and overall wellness.

Fresh vegetables and bold flavors make this colorful meal perfect for lunch, meal prep, or light dinners.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 2 people

Ingredients

• 6 ounces rice noodles
• 14 ounces firm tofu, cubed
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• ½ cup cucumber, sliced
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 2 tablespoons chopped peanuts

Instructions

• Cook the rice noodles according to the package directions.
• Heat the sesame oil and cook the tofu until golden.
• Whisk together the peanut butter, soy sauce, and lime juice.
• Combine the noodles, carrots, cabbage, and cucumber.
• Add the cooked tofu.
• Pour the peanut sauce over the bowl.
• Toss gently until evenly coated.
• Sprinkle with chopped peanuts before serving.

This noodle bowl is creamy, colorful, and packed with fresh vegetables.

Its rich peanut sauce and crispy tofu create a satisfying plant-based lunch.

Serve immediately for the best texture and flavor.

Side Dish

• Steamed edamame
• Fresh pineapple
• Cucumber salad
• Green tea

Roasted Vegetable Couscous Bowl

This Roasted Vegetable Couscous Bowl combines fluffy couscous, roasted zucchini, bell peppers, chickpeas, and fresh parsley into a vibrant plant-based lunch.

It delivers plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, potassium, and antioxidants to help maintain energy and balanced nutrition.

Simple ingredients and colorful vegetables make this wholesome meal perfect for lunch or meal prep.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 2 people

Ingredients

• 1 cup cooked couscous
• 1 cup chickpeas
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• Salt and black pepper to taste

Instructions

• Roast the zucchini, broccoli, and bell pepper until tender.
• Cook the couscous according to the package directions.
• Warm the chickpeas.
• Combine the couscous and roasted vegetables.
• Add the chickpeas and parsley.
• Drizzle with olive oil and lemon juice.
• Toss gently to combine.
• Serve warm or chilled.

This colorful couscous bowl is light, wholesome, and full of fresh flavors.

Its hearty vegetables and chickpeas create a satisfying lunch that’s easy to prepare.

Enjoy leftovers chilled for another delicious meal.

Side Dish

• Hummus
• Whole wheat pita
• Fresh orange slices
• Mint tea

White Bean Avocado Salad

This White Bean Avocado Salad combines creamy white beans, ripe avocado, tomatoes, cucumbers, spinach, and a lemon-herb dressing into a refreshing plant-based lunch.

It contains plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, potassium, magnesium, and antioxidants to support heart health and sustained energy.

Quick to assemble and naturally satisfying, this fresh salad is perfect for warm afternoons.

Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes | Servings: 2 people

Ingredients

• 1 can white beans, drained
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 2 cups baby spinach
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

• Rinse and drain the white beans.
• Combine the beans, tomatoes, cucumber, spinach, and avocado.
• Whisk together the olive oil, lemon juice, oregano, salt, and pepper.
• Pour the dressing over the salad.
• Toss gently to coat.
• Taste and adjust the seasoning.
• Chill for a few minutes if desired.
• Serve immediately.

This refreshing salad is creamy, nutritious, and wonderfully satisfying.

Its simple ingredients create a healthy lunch that’s perfect for busy weekdays.

Enjoy it fresh with your favorite whole grain side.

Side Dish

• Whole grain crackers
• Fresh grapes
• Hummus
• Sparkling water

Vegan Stuffed Bell Peppers

These Vegan Stuffed Bell Peppers are filled with brown rice, black beans, corn, tomatoes, and herbs for a colorful and hearty plant-based lunch.

They provide plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, potassium, and antioxidants to promote balanced nutrition and lasting energy.

Easy to prepare and naturally filling, these stuffed peppers are ideal for meal prep or family lunches.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 2 people

Ingredients

• 2 large bell peppers
• 1½ cups cooked brown rice
• 1 cup black beans
• ½ cup corn
• ½ cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions

• Preheat the oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds.
• Mix the rice, black beans, corn, tomatoes, and seasonings.
• Fill each bell pepper with the mixture.
• Place the peppers in a baking dish.
• Drizzle with olive oil.
• Bake for 30 minutes until tender.
• Serve warm.

These stuffed peppers are colorful, flavorful, and wonderfully filling.

Their wholesome filling makes them a satisfying plant-based lunch with plenty of nutrients.

Serve them fresh for a comforting and healthy meal.

Side Dish

• Garden salad
• Guacamole
• Fresh watermelon
• Lemon iced tea

Teriyaki Tempeh Rice Bowl

This Teriyaki Tempeh Rice Bowl features savory tempeh, brown rice, steamed broccoli, carrots, and homemade teriyaki sauce for a balanced plant-based lunch.

It supplies plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, potassium, magnesium, and antioxidants to keep you energized throughout the day.

Packed with wholesome ingredients, this easy bowl is perfect for meal prep and healthy lunches.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 2 people

Ingredients

• 8 ounces tempeh, cubed
• 2 cups cooked brown rice
• 1 cup broccoli florets
• 1 cup sliced carrots
• 2 tablespoons teriyaki sauce
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• 2 green onions, sliced

Instructions

• Heat the sesame oil in a skillet.
• Cook the tempeh until golden brown.
• Steam the broccoli and carrots until crisp-tender.
• Stir the teriyaki sauce into the tempeh.
• Divide the cooked rice between two bowls.
• Top with the vegetables and tempeh.
• Sprinkle with sesame seeds and green onions.
• Serve immediately.

This rice bowl is savory, wholesome, and full of delicious Asian-inspired flavors.

Its balanced combination of grains, vegetables, and tempeh creates a satisfying lunch.

Enjoy it warm for a nourishing plant-based meal any day.

Side Dish

• Steamed edamame
• Cucumber salad
• Fresh kiwi
• Jasmine tea

Mediterranean Lentil Salad

This Mediterranean Lentil Salad combines tender lentils, cucumbers, cherry tomatoes, red onion, parsley, and a zesty lemon dressing into a refreshing plant-based lunch.

It provides plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, magnesium, potassium, and antioxidants to support heart health and steady energy.

Fresh ingredients and bold Mediterranean flavors make this nutritious meal ideal for lunch, meal prep, or picnics.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 2 people

Ingredients

• 1½ cups cooked lentils
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ¼ cup chopped parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

• Place the cooked lentils in a large bowl.
• Add the cucumber, tomatoes, onion, and parsley.
• Whisk together the olive oil, lemon juice, oregano, salt, and pepper.
• Pour the dressing over the salad.
• Toss gently until well coated.
• Let the salad rest for 10 minutes.
• Taste and adjust the seasoning.
• Serve chilled or at room temperature.

This lentil salad is fresh, colorful, and incredibly satisfying.

Its wholesome ingredients provide excellent nutrition while keeping lunch light and refreshing.

Enjoy it immediately or refrigerate for an easy meal later.

Side Dish

• Whole wheat pita
• Hummus
• Fresh grapes
• Mint tea

BBQ Chickpea Wrap

This BBQ Chickpea Wrap combines smoky chickpeas, crisp lettuce, shredded carrots, avocado, and dairy-free ranch in a soft whole wheat tortilla for a satisfying plant-based lunch.

It delivers plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, potassium, and antioxidants to help fuel your afternoon.

Simple ingredients and bold flavors make this wrap perfect for busy weekdays and meal prep.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 2 people

Ingredients

• 2 whole wheat tortillas
• 1½ cups chickpeas
• 2 tablespoons BBQ sauce
• 1 cup shredded lettuce
• ½ cup shredded carrots
• 1 avocado, sliced
• 2 tablespoons dairy-free ranch dressing
• 1 tablespoon olive oil

Instructions

• Heat the olive oil in a skillet.
• Cook the chickpeas for 3–4 minutes.
• Stir in the BBQ sauce until coated.
• Warm the tortillas.
• Spread the ranch dressing over each tortilla.
• Add lettuce, carrots, avocado, and BBQ chickpeas.
• Roll the tortillas tightly.
• Slice and serve immediately.

This hearty wrap is smoky, creamy, and packed with wholesome ingredients.

Its balanced combination of vegetables and chickpeas makes lunch both delicious and filling.

Serve fresh for the best flavor and texture.

Side Dish

• Sweet potato fries
• Fresh apple slices
• Pickles
• Lemon water

Vegan Mushroom Barley Bowl

This Vegan Mushroom Barley Bowl features chewy barley, sautéed mushrooms, spinach, roasted carrots, and garlic herbs for a comforting plant-based lunch.

It supplies plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, potassium, selenium, and antioxidants to promote balanced nutrition.

The earthy vegetables and hearty grains create a satisfying meal that’s perfect for cool afternoons.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 2 people

Ingredients

• 2 cups cooked barley
• 2 cups sliced mushrooms
• 1 cup baby spinach
• 1 cup roasted carrots
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and black pepper to taste

Instructions

• Heat the olive oil in a skillet.
• Sauté the mushrooms until browned.
• Add the garlic and thyme.
• Stir in the spinach until wilted.
• Warm the cooked barley.
• Combine the barley with the vegetables.
• Season with salt and pepper.
• Serve warm.

This barley bowl is hearty, savory, and wonderfully comforting.

Its wholesome grains and vegetables create a balanced lunch with rich flavors.

Enjoy it fresh or pack leftovers for another satisfying meal.

Side Dish

• Mixed green salad
• Whole grain crackers
• Fresh pear
• Herbal tea

Falafel Rice Bowl

This Falafel Rice Bowl combines crispy baked falafel, fluffy brown rice, cucumbers, tomatoes, shredded lettuce, and creamy tahini dressing into a vibrant plant-based lunch.

It contains plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, magnesium, potassium, and antioxidants to provide long-lasting energy and nourishment.

Fresh vegetables and bold Middle Eastern flavors make this bowl ideal for lunch or meal prep.

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 2 people

Ingredients

• 6 baked falafel
• 2 cups cooked brown rice
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup shredded lettuce
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley

Instructions

• Warm the falafel and cooked rice.
• Divide the rice between serving bowls.
• Arrange the falafel over the rice.
• Add the cucumber, tomatoes, and lettuce.
• Whisk together the tahini and lemon juice.
• Drizzle the dressing over the bowls.
• Sprinkle with parsley.
• Serve immediately.

This falafel bowl is colorful, satisfying, and packed with Mediterranean-inspired flavors.

Its wholesome ingredients create a filling lunch that’s both nutritious and delicious.

Enjoy it fresh with your favorite plant-based sides.

Side Dish

• Pita bread
• Hummus
• Kalamata olives
• Fresh orange juice

Creamy White Bean Spinach Soup

This Creamy White Bean Spinach Soup combines tender white beans, fresh spinach, onions, garlic, and vegetable broth into a comforting plant-based lunch with rich, creamy texture.

It provides plant protein, fiber, healthy fats, Vitamin A, Vitamin B, Vitamin C, Vitamin D, calcium, iron, potassium, magnesium, and antioxidants for a nourishing midday meal.

Simple pantry ingredients make this soup easy to prepare and perfect for meal prep.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 2 people

Ingredients

• 2 cups white beans
• 2 cups baby spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon thyme
• Salt and black pepper to taste

Instructions

• Heat the olive oil in a saucepan.
• Sauté the onion and garlic until softened.
• Add the white beans and vegetable broth.
• Simmer for 15 minutes.
• Blend half of the soup until smooth.
• Return it to the pot.
• Stir in the spinach and cook until wilted.
• Season and serve hot.

This creamy soup is comforting, hearty, and full of wholesome ingredients.

Its velvety texture and rich flavor make it a satisfying plant-based lunch.

Serve warm with your favorite whole grain bread for a complete meal.

Side Dish

• Whole grain bread
• Garden salad
• Fresh berries
• Sparkling water

NB : More Recipes Coming Soon