51 Healthy Ways to Pack a Better Lunch

Ah, the ubiquitous lunchbox. Whether you’re packing your own or one for every kid in the house, you may face real challenges when thinking about the midday meal. Our definitive guide to a healthy lunch on the go—complete with nutrition-boosting tips, make-ahead strategies, and tasty pack-and-go recipes, will have you rethinking your lunch break. Hearty greens and colorful, textured toppers make salads fun and filling. Packable and near-instant sandwiches and toasts go beyond the usual PB&J. Layered soups and fresh combinations are the no-fuss comfort foods you need at noon. Without further ado, these are our best healthy lunch ideas for kids and adults.

Give your day-after-Thanksgiving sandwich a modern update with global ingredients. The robust flavors of nutty sesame oil, tangy-garlicky- pungent kimchi, and salty-sweet white miso give your palate a wel- come change of pace. The sandwich also feeds your gut healthy probiotics (kimchi, yogurt, and miso) plus pre- biotics (whole-grain bread) to keep the good bacteria well fed.

This sandwich is all about healthy fats, with omega-3 fatty acids in the tuna and monounsaturated fat in the avocado. The first boosts brain function; the second is great for heart health. Tuna and avocado also happen to taste delicious together, along with pickled onion, roasted almonds, and briny, pea-green Castelvetrano olives. You’ll want a sturdy loaf of sourdough to support the filling; be sure to buy from the bakery section of the supermarket.

Your favorite Mediterranean takeout just got a wholesome makeover. We mixed in lean ground sirloin with the lamb for a lighter patty; lemon and cumin keep the flavor bright and bold. Be sure to let the cucumber dry before stirring it into the yogurt to keep the sauce nice and creamy. Double up on this easy recipe, set out a bowl of your favorite hummus with veggies, and your next backyard party is ready to go.

Who needs fried shrimp? These oven-fried cauliflower bites pack a nice veggie-based crunch into the classic New Orleans sandwich without the heaviness of traditional deep-fried fillings.

Piled high with plenty of this fast-fix slaw, the cauliflower is a smart meatless swap, and also doubles as a tasty party appetizer. Pro tip: Toasting the panko first is the key to achieving that enviable golden-brown crust.

This pack-and-go lunch has fun written all over it. Using waffles instead of bread is a great way to jazz up a ho-hum homemade sandwich; the colorful cream cheese spread delivers an extra helping of veggies in a kid-friendly way. Trade out the vegetable chips for whole grain tortillas chips or chickpea puffs for a crunchy twist.

Not only is this all vegetable sandwich stunning and colorful, it’s also brimming with nutrition. One sandwich delivers 20 grams of protein, a healthy dose of calcium and potassium, plus nearly 3/4 of your daily fiber needs. One caveat, though: you might need a fork and knife for this one. And definitely a handful of napkins.

Love sushi rolls, but feel intimidated by the rolling technique? Then sushi sandwiches—actually a traditional Japanese dish called onigirazu—will be right up your alley. We pair ours with cooked Broccolini and steamed edamame for a veggie boost.

Pouched precooked farro (which you’ll find on the rice and grains aisle of some larger supermarkets) is a great product to keep on hand. It’ll keep for months in the pantry, reheats in just 90 seconds, and is versatile enough to go into salads, soups, pilafs, and more. You can also cook your own farro if you have time; you’ll need 2 cups for this recipe. This salad holds up beautifully for several days, so feel free to double the recipe and have lunch in the bag for nearly the whole week.

A typical English ploughman's lunch contains cold cheese, pickles, and bread. We lighten ours by pairing Gruyère cheese and a whole-wheat baguette with almonds, grapes, radishes, and homemade Spiced Apple Chutney. This tangy and sweet condiment has a little spicy kick. It's delicious as part of a cheese board, on a burger or sandwich, with pork chops or pork tenderloin, or tucket into the ultimate snack lunch.

We’ve bypassed mayo for a fresher, zestier approach to chicken salad. Creamy Greek yogurt teams up with a little olive oil for richness and gets spiked with fragrant lemon rind and woodsy fresh thyme. We poach boneless, skinless chicken breasts with bay leaves to infuse flavor and keep the chicken moist. Pack your lunch with cantaloupe cubes, celery stalks, and goat cheese-stuffed Peppadew peppers to round out your meal.

Canned boneless, skinless salmon is just as tasty and versatile as canned tuna, and it boasts more omega-3 fats—but you could certainly use tuna if you prefer it.

This dish is inspired by the savory street cart chicken and rice whose fragrance will lure you over from a block away. Though you can enjoy this lunch at room temperature, it tastes best reheated. Rest assured, the food holds up beautifully. Because everything is so nicely seasoned, it’s all just as flavorful after 3 days. When making the recipe, be sure to get the rice going first; as it cooks, the rest of the meal will come together.

Smoked paprika delivers grill-like flavor to spiced chicken, and creamy potato salad and tangy slaw complete the meal. We toss the undressed coleslaw mix with sugar and salt, let it stand, and rinse it; this process helps to remove some of the water from the cabbage so that the coleslaw will hold up longer without watering out.

The tender texture and mildly earthy flavor of soba (Japanese buckwheat noodles) make this lunch a keeper; it’s great at room temperature or warmed. You’ll find soba on the Asian foods aisle of most grocery stores (or at Amazon), but you can substitute whole-wheat spaghetti in a pinch. A little chile heat punches up the flavor in the glaze, but the standout is toasted sesame oil (also found on the Asian foods aisle), with its heady, fragrant nuttiness.

Crunchy, sturdy romaine lettuce holds up well as the base for this salad. The flavors are bright, fresh, briny, and herby—even after 3 or 4 days. Be sure the lettuce is well-dried before assembling the salads; wet leaves tend to sog out quickly. For a heartier salad, you can add 4 ounces of cooked chicken breast or shrimp; the chicken will add 187 calories and 35g protein, and the shrimp will contribute 135 calories and 26g protein.

Our tasty riff on crab cakes adds oomph to omega-3-rich pouched tuna. For extra flavor, drizzle with any remaining All-Purpose Tahini Dressing you have on hand. We use old-fashioned rolled oats in place of breadcrumbs to sneak in some whole grains.

For quick and healthy lunches, stock up on 1-pint jars for portable and perfectly portioned salads and soups. This Italian soup packs 10g of protein in a meal that's less than 250 calories. Layer up and refrigerate as many jars as you need—just add hot water at the office. If sending this kid-friendly soup to school in a lunch box, pack in an insulated thermos and top off with hot water at home. Use a spiralizer to make fun zucchini noodles, or a vegetable peeler for ribbons. Or just finely chop for faster prep.

Precut vegetables, rotisserie chicken, and chopped pecans save time when throwing together a quick lunch before school or work. A homemade dressing of molasses, olive oil, cider vinegar, and Dijon mustard keeps added sugar and calories in check. One of the healthiest and nutritious vegetables, butternut squash is full of antioxidants, vitamins, minerals, and fiber. Bake butternut squash in a single layer on a baking sheet coated with cooking spray at 400°F for 20 to 25 minutes, stirring after 10 minutes. Keep a batch on hand for a side, soup, or hash stir-in. Our Top-Rated Butternut Squash recipes give you plenty of dishes where this fall vegetable shines.

Instead of a PB&J, try a CB&C: smooth cashew butter, bacon, and a bright, crisp-tender carrot salad on top. Cashew butter's smooth texture is ideal for sandwiches and toast. While it may be lower in protein than peanut butter, it generally contains half the sugar. It also boasts more iron, copper, and phosphorus. Try making your own to save money and limit oil and salt. If you have a nut allergy, substitute seed butter or hummus. Our Honey Sunflower Seed Butter is intensely flavorful and subtlety sweet. Our easy toast recipes make a great weekday lunch, too. Cook bread slices until extra crisp for a sturdy base. Build in the morning, or pack components for quick assembly at the office.

Update your lunch routine with this new spin on the classic BLT. Mr. Stripey tomatoes are a variety of heirlooms with pale, yellow skins with a pinkish-orange blush, occasionally with green stripes. Substitute a beefsteak or other large, firm tomato. Pancetta is Italian cured bacon that gets cooked in the oven (no splattering on the cook-top). Substitute regular cured bacon, if desired. Prepare the mayonnaise mixture and cook the pancetta up to one day ahead.

Smart Packing Tip: To prevent soggy sandwiches, pack separate zip-top bags of tomato slices, arugula, and bread, and then assemble the sandwiches just before eating. Toasting the bread before packing also helps keep everything crisp.

This Japanese breakfast mainstay often served alongside eggs, pickles, rice, and fish also makes a quick and healthy lunch. You can throw it together in just 10 minutes for a dish that's low in sugar and calories. Brown rice noodles, mushrooms, and a hard-cooked egg make this vegetarian soup—and staff favorite—hearty and satisfying. That said, you could easily add meat if you like; leftover roast pork would be ideal. White miso gives a slightly sweet flavor to this Japanese soup, and we have plenty of uses for this versatile soybean paste packed with protein, vitamins, and minerals.

This vegetarian salad is a lunchbox dream: You can make it ahead, it’s packed with filling protein and fiber, and it’s loaded with flavorful ingredients. And as an added bonus, it tastes nice chilled or at room temperature. Include a cluster of red grapes and crusty Italian bread in your bag, and you’re ready to go.

Nutrition Tip: Spelt (also called farro) is a high-protein grain with a mellow nutty flavor. It is rich in B vitamins for an energy boost as well as a good source of fiber. (Bulgur, quinoa, or whole wheat couscous are good substitutes if you do not have spelt for this dish.)

This streamlined Caesar salad gets extra crunch from celery. To build a satisfying lunch salad, you need a hearty base, protein, nutritional toppings with color, a salty or sweet crunch, and healthy fat. Our version has all five with chopped romaine, a hard-cooked egg, red onion, celery, Parmesan cheese, and a DIY dressing of mayonnaise, lemon juice, and fresh dill. We left the anchovies out of the dressing to keep it kid friendly. If you love this, try our Kale Caesar Quinoa and Chicken Salad for a punch of whole-grain goodness, fiber, vegetable, and protein in every bite.

Enjoy this fruit-studded chicken salad with whole-grain crackers, or spread it on whole-wheat bread for a sandwich. The balance of sweet apples and raisins with fragrant curry elevates chicken salad to a new level.

Prep Tip: Put leftovers to good use when preparing your lunches. Consider incorporating some of tonight’s dinner into tomorrow’s lunch. Slice leftover chicken or beef and serve it on top of pasta or salad greens, mix it into a grain salad, or make it into a sandwich. Here, we’ve taken our Grilled Lemon-Herb Chicken and used the leftovers for this quick salad. You can also use store-bought rotisserie chicken in this recipe with great results.

The loaded deli bagel works perfectly as an instant toast topper: Greek yogurt has the same tang and richness as cream cheese, and you don't have to wait for it to soften. Greek yogurt also contains more protein compared to cream cheese. Plus, our version of the traditional bagel sandwich is significantly lower in fat, calories, carbohydrates, sugars, and cholesterol. To keep the bread from getting soggy, pack the components of this open-faced sandwich separately. Sprinkle with additional chives for more punch. From sandwiches to scrambled eggs, smoked salmon makes a great addition to a variety of recipes. Need ideas on how to use up leftover Greek yogurt? We have lots of creative ways to put this healthy staple to good use.

A smart trick to this zesty sandwich is using oil from the sun-dried tomatoes to prepare the vinaigrette. Prepare the chicken filling ahead of time and pack separately. Fill pitas just before eating.

Nutrition Tip: Fresh, whole fruit is your best option for sides and snacks during the day. Change things up by selecting fruit that’s in season—you'll enjoy diverse flavors plus nutritional variety as your choices change naturally throughout the year. An apple, chilled grapes, an orange, a banana, or mango slices offer a great source of fiber, keeping you feeling fuller longer.

Nothing says comfort more than a warm bowl of tomato soup. Ditch the can and prepare this homemade soup with fresh veggies. Buying in season is smart on so many levels: Produce tastes best in season, and it’s usually less expensive. Since we crave tomato soup beyond the peak of summer, this recipe calls for plum tomatoes, which tend to be flavorful all year long. Store soup in individual containers to save time on busy mornings.

Smart Packing Tip: Don’t skimp on soup toppings just because it’s lunch. Add a dollop of yogurt and a sprinkling of basil before packing this soup in your thermos.

This snack comes together in a few minutes if you purchase orange sections from the refrigerated part of the produce section. Prepare the parfaits in the morning and refrigerate, covered, for up to four hours; sprinkle with wheat germ just before serving. We’ve layered in the ingredients into a canning jar with a tight-fitting lid—perfect for stashing in your bag for breakfast, lunch, or a healthy snack.

Nutrition Tip: Blueberries are often deemed the “brain berry,” since they’re known to improve memory and protect against short-term memory loss. They are one of the most potent sources of antioxidants, which help counteract heart disease, cancers, and other types of illnesses. Blueberries are also full of fiber and high in vitamin C.

In just five minutes, you can layer this quick meal for today's lunch. The combination of sun-dried tomato chicken sausage and 1/2 cup chickpeas packs a whopping 20g of protein into this soup. Prepared pesto creates a rich flavor base for this Mediterranean-inspired soup; we've found that refrigerated versions taste fresher and more vibrant. Our 5-ingredient homemade pesto adds a little extra time, but offers fresh flavor you can use for pizza, pasta, and a host of other dishes. If you have a spiralizer; you can make lovely carrot noodles in place of matchstick-cut carrots. You can also use this handy tool to create swirly vegetable noodles for dishes like our Zucchini Noodles Tossed in a Cilantro-Avocado Pesto.

If you think you're over avocado toast, this topper will change your mind. Fresh avocado, grape tomatoes, kalamata olives, and a hard-cooked egg drizzled with tahini create a truly addicting combination. So what is tahini? Tahini is the stuff of life in Israel, like olive oil in Italy or butter in France. The paste, made from toasted ground hulled sesame seeds, is nutty and rich, with a slightly bitter finish and an unctuous mouthfeel akin to peanut butter. Look for tahini that’s well blended (little to no separation). Make sure to give your tahini a good stir before drizzling, and refrigerate after opening. Use more of the delicious paste in our Tahini Swirl Brownies.

Farro is a quick-cooking, rich, and nutty grain, often found in Italian and Mediterranean dishes as an alternative to rice, barley, couscous, and quinoa. Packed with fiber, protein, and nutrients like Vitamin B3, farro’s satisfying chewy texture will have you falling head-over-heels in no time. Chickpeas are a delicious low-fat, plant-based protein option that's filled with fiber. Be sure to opt for the unsalted canned chickpeas to lower sodium. For Sunday prep, omit the arugula and make enough farro mixture for the week. Stir in the greens just before you head out the door. Try our Whole-Grain Salads for more make-ahead, quick-to-serve lunches and dinners.

Nicoise salad meets hearty sandwich in this delectable creation. Canned tuna is a great staple of lunch-time fixings, and in this case it’s worth the splurge to go with a premium-quality tuna that’s packed in oil. Paired with hard-boiled eggs, briny nicoise olives, and dressed in lemony vinaigrette, this sandwich is not your typical lunchroom fare.

Smart-Packing Tip: A favorite in southern France, pan bagnat (pan ban-YAH) literally means “bathed bread.” The bread in this sandwich is meant to absorb some liquid from the filling, so it’s great to make ahead of time. Wrap tightly in plastic wrap or foil and enjoy.

Spice things up for lunch by using intense flavors in hum-drum dishes. There’s nothing boring about this pasta salad, packed with sharp Cheddar, sweet corn, and smoky chipotle. Fresh summer corn is sweet, tender, and juicy—enough so that it doesn’t even require cooking. If your corn is a bit past its prime, boil it for two minutes.

Prep Tip: Making stir-fry for dinner and have a half of this and that leftover? We call for green onions, red bell peppers, and tomatoes in this recipe, but any leftover veggies will work here. Use leftover grilled or roasted chicken or buy a rotisserie chicken.

Raw beets offer earthy flavor and meaty texture and add crunch and color to this salad. Use our beets guide for helpful prep tips and ideas on how to put this spring and fall vegetable to good use in a variety of yummy recipes. Lentils are a great source of protein and fiber in this recipe. They make a great addition to soups, stews, salads, vegetarian dishes, and more. Best of all, they're quick-cooking and don't require soaking. Our compilation of favorite recipes features more than 30 dishes featuring various types of lentils.