7 Savory Dinner Recipes Perfect for Lunch Leftovers
Brown bag lunches can be downright boring. Turkey sandwiches, simple salads, and a standard apple can get pretty dull after a day or two. If you’re in a midday meal rut, it may be time to spice things up a bit. The best and easiest way to do that is by preparing delicious dinners that taste just as good for lunch the next day. These 7 savory recipes will ensure you never suffer through a tasteless lunch again.
1. Cauliflower Rice Stir Fry
This Paleo-friendly dish is packed with good-for-you nutrients, including your daily recommended intake of vitamin A and vitamin C. The benefits keep on coming — there’s zero cholesterol, it’s low in sodium, and chock-full of delicious veggies! It makes for a satisfying supper, but this Whole Living recipe, which yields 2 servings, tastes just as great for lunch the following day. Whether you reheat it in the microwave or eat it cold as you would a salad, you’re in for a tasty midday meal.
- 2 cups cauliflower florets (one large head)
- 2 tablespoons coconut or extra-virgin olive oil, divided
- 1 sliced red onion, divided
- 4 minced cloves garlic, divided
- Coarse salt
- ¼ cup low-sodium vegetable broth
- 1 tablespoon minced fresh ginger
- 1 thinly sliced small red chili
- 2 cups broccoli florets
- 1 julienned large carrot
- ½ red bell pepper, stemmed, seeded, and diced
- Juice of ½ lemon
- 2 tablespoons shelled pumpkin seeds
- 2 tablespoons fresh cilantro leaves
Directions: Pulse cauliflower florets in a food processor until finely chopped. Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add ½ sliced red onion and 2 minced cloves garlic and cook, stirring, until tender, about 6 minutes. Add cauliflower and season with coarse salt. Stir in vegetable broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl and cover. Wipe the pan and heat 1 tablespoon of oil over medium-high heat.
Add ½ sliced red onion and cook, stirring until tender, about 5 minutes. Add 2 minced cloves garlic, ginger, and chili and cook 1 minute. Add broccoli florets, carrot, and bell pepper and cook, stirring until tender, about 5 minutes. Season with a sprinkle of salt. Remove from heat and add lemon juice. For each serving, top cauliflower with the vegetables, and sprinkle with 1 tablespoon pumpkin seeds and 1 tablespoon cilantro.