RECIPES THAT DELIVER A PUNCH OF SUPERFOOD NUTRITION TO POWER YOU ALL DAY LONG

Packable bowls, salads and sandwiches are a portable lunch dream.

QUINOA POWER SALAD

ACTIVE: 20 min TOTAL: 40 min

To make ahead: Prepare through Step 3 up to 2 days ahead. Refrigerate vegetables, chicken and dressing separately. Toss just before serving. Make this satisfying salad in the evening and enjoy one portion for dinner, then pack the remaining portion for lunch the next day. This meal is loaded with protein- and fiberrich ingredients like chicken, sweet potato and quinoa.

• 1 medium sweet potato, peeled and cut into ½-inch-thick wedges
• ½ red onion, cut into ¼-inch-thick wedges
• 2 tablespoons extra-virgin olive oil, divided
• ¼ teaspoon garlic powder
• ¼ teaspoon salt, divided
• 8 ounces chicken tenders
• 2 tablespoons whole-grain mustard, divided
• 1 tablespoon finely chopped shallot
• 1 tablespoon pure maple syrup
• 1 tablespoon cider vinegar
• 4 cups baby greens, such as spinach, kale and/or arugula, washed and dried
• ½ cup cooked red quinoa, cooled
• 1 tablespoon unsalted sunflower seeds, toasted

1│Preheat oven to 425°F. Toss sweet potato and onion with 1 tablespoon oil, garlic powder and ⅛ teaspoon salt in a medium bowl. Spread on a large rimmed baking sheet and roast for 15 minutes.
2│Meanwhile, add chicken and 1 tablespoon mustard to the bowl; toss to coat. When the vegetables have roasted for 15 minutes, remove from the oven and stir. Add the chicken to the pan. Return to the oven and continue roasting until the vegetables are beginning to brown and the chicken is cooked through, about 10 minutes more. Remove from the oven and let cool.
3│Meanwhile, whisk shallot, maple syrup, vinegar and the remaining 1 tablespoon oil, 1 tablespoon mustard and ⅛ teaspoon salt in the large bowl.
4│When the chicken has cooled, shred it and place in the bowl with the dressing. Add baby greens, quinoa and the roasted vegetables. Toss with the dressing and sprinkle with sunflower seeds.

SERVES 2: 3½ cups each → CAL 466 / FAT 21G (SAT 3G) / CHOL 63MG / CARBS 35G / TOTAL SUGARS 12G (ADDED 6G) / PROTEIN 29G / FIBER 6G / SODIUM 716MG / POTASSIUM 666MG

AVOCADO EGG SALAD SANDWICHES

ACTIVE: 20 min TOTAL: 20 min

Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you’ve got an easy, packable lunch ready for work or school.

• ½ ripe avocado
• 1½ teaspoons lemon juice
• 1 teaspoon avocado oil
• 3 hard-boiled eggs, chopped
• ¼ cup finely chopped celery (about 1 stalk)
• 1 tablespoon snipped fresh chives
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper
• 4 slices whole-wheat sandwich bread, toasted
• 2 leaves lettuce

Scoop the flesh from the avocado half into a medium bowl. Add lemon juice and oil to the bowl and mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper and stir to combine. Divide the mixture between 2 slices of toast. Top each with a piece of lettuce and another slice of toast.

SERVES 2: 1 sandwich each → CAL 350 / FAT 19G (SAT 4G) / CHOL 246MG / CARBS 30G / TOTAL SUGARS 4G (ADDED 3G) / PROTEIN 17G / FIBER 7G / SODIUM 642MG / POTASSIUM 547MG

GREEK KALE SALAD WITH QUINOA & CHICKEN

ACTIVE: 10 min TOTAL: 10 min

Toss the cooked chicken into this healthy 5-ingredient salad recipe while it’s still warm to lightly wilt the kale, making it softer and easier to eat. Storebought dressing saves time, but you could also make your own.

• 4 cups chopped kale
• 1½ cups shredded cooked chicken
• 1 cup cooked quinoa
• 1/4 cup sliced jarred roasted red peppers
• 1/4 cup Greek salad dressing
• Crumbled feta cheese (optional)

Place kale, chicken, quinoa and roasted peppers in a large bowl. Add dressing and toss to coat. Top with feta, if desired.

SERVES 2: 2¾ cups each → CAL 301 / FAT 8G (SAT 2G) / CHOL 42MG / CARBS 27G / TOTAL SUGARS 2G (ADDED 0G) / PROTEIN 30G / FIBER 4G / SODIUM 378MG / POTASSIUM 316MG

RAINBOW BUDDHA BOWL WITH CASHEW TAHINI SAUCE

ACTIVE: 20 min TOTAL: 20 min

This vibrant bowl is packed with nutrients that will help keep you feeling full for hours. Find precooked lentils in the refrigerated section of the produce department.

• ¾ cup unsalted cashews
• ½ cup water
• ¼ cup packed parsley leaves
• 1 tablespoon lemon juice or cider vinegar
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon reduced-sodium tamari or soy sauce
• ¼ teaspoon salt
• ½ cup cooked lentils
• ½ cup cooked quinoa
• ½ cup shredded red cabbage
• ¼ grated raw beet
• ¼ cup chopped bell pepper
• ¼ cup grated carrot
• ¼ cup sliced cucumber
• Toasted chopped cashews for garnish (optional)

1│Combine cashews, water, parsley, lemon juice (or vinegar), oil, tamari (or soy sauce) and salt in a blender. Blend until smooth.
2│Place lentils and quinoa in the center of a shallow serving bowl. Top with cabbage, beet, pepper, carrot and cucumber. Spoon 2 tablespoons of the cashew sauce over the top (save extra sauce for another use). Garnish with cashews, if desired.

SERVES 1 → CAL 361 / FAT 10G (SAT 2G) / CHOL 0MG / CARBS 54G / TOTAL SUGARS 9G (ADDED 0G) / PROTEIN 17G / FIBER 14G / SODIUM 139MG / POTASSIUM 941MG

GREEN SALAD WITH EDAMAME & BEETS

ACTIVE: 15 min TOTAL: 15 min

To make ahead: Refrigerate salad and dressing separately for up to 2 days; whisk dressing before drizzling over the salad. This big salad incorporates nutrient-rich beets and plantbased protein from edamame (green soybeans). If you’re not a fan of cilantro, mix in freshly chopped basil or dill instead.

• 2 cups mixed salad greens
• 1 cup shelled edamame, thawed
• 1/2 medium raw beet, peeled and shredded (about 1/2 cup)
• 1 1/2 tablespoons red-wine vinegar
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon coarse kosher salt
• Freshly ground pepper to taste

Arrange greens, edamame and beet on a large plate. Whisk vinegar, oil, cilantro, salt and pepper in a small bowl. Drizzle over the salad.

SERVES 1 → CAL 325 / FAT 16G (SAT 1G) / CHOL 0MG / CARBS 25G / TOTAL SUGARS 6G (ADDED 0G) / PROTEIN 14G / FIBER 12G / SODIUM 682MG / POTASSIUM 499MG