Healthy Recipes Nutrient-Focused Diets High-Protein Recipes High-Protein Lunch Recipes High-Protein Lunches for Fall By Camryn Alexa Wimberly Camryn Alexa Wimberly Camryn Wimberly is EatingWell's Editorial Fellow. As a food and mental health blogger, Camryn explores how food and cooking can help improve mental health and also be an avenue to connect with one's culture and heritage. EatingWell's Editorial Guidelines Published on August 25, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Close Say hello to fall with these flavorful and nourishing lunches! These recipes feature delicious produce like sweet potatoes, kale and cauliflower to help you enjoy the flavors of the season. Each dish is also high in protein with at least 15 grams per serving to support muscle recovery, bone health, heart health and more. Try options like our Sweet Potato, Kale & Chicken Salad with Peanut Dressing or Pickled Beet, Arugula & Herbed Goat Cheese Sandwich for a tasty midday meal. 01 of 19 Sweet Potato, Kale & Chicken Salad with Peanut Dressing These hearty kale salads hold up well for 4 days, making them perfect for meal-prep lunches. To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving. For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes). View Recipe 02 of 19 Cabbage Grilled Cheese Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall This warming cabbage grilled cheese has it all from melty cheese, tender cabbage and crispy sweet-tart apple slices. This sandwich is an easy winner for lunch or dinner served with a green salad. A light layer of mayonnaise on the outside of the bread is a great way to toast a grilled cheese to golden brown without having to rely on butter. We love tender, sweet Savoy cabbage, but this recipe would work with red or green cabbage as well. View Recipe 03 of 19 Farro Salad with Arugula, Artichokes & Pistachios Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup! View Recipe 04 of 19 Stuffed Sweet Potato with Hummus Dressing Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one! View Recipe 05 of 19 Spiced Cauliflower & Whipped Ricotta Pitas Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling Spiced cauliflower bites sit atop a bright and nutty walnut spread layered with creamy whipped ricotta in this delicious open-face sandwich. The cauliflower bites are seasoned with shawarma seasoning, a complex Middle Eastern spice blend that can include cumin, coriander, paprika, turmeric and more. View Recipe 06 of 19 Pickled Beet, Arugula & Herbed Goat Cheese Sandwich Jacob Fox This pickled beet, arugula and goat cheese sandwich is peppery with creamy notes from the goat cheese and sweet and tangy undertones from the pickled beets. Chopped walnuts add nuttiness and crunch to this easy sandwich. View Recipe 07 of 19 Loaded Veggie Club Sandwich Jacob Fox This loaded veggie club sandwich is layered with plenty of fresh tomatoes, cucumbers and carrots, with bacon, Cheddar cheese and an extra slice of bread in the middle adding savory flavors. Make sure your bread is sliced thinly to help keep the sandwich together. View Recipe 08 of 19 Cabbage, Tofu & Edamame Salad Craving crunch? Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots, and chow mein noodles. This salad is slightly sweetened with baked tofu, mandarin oranges and sesame vinaigrette. View Recipe 09 of 19 Herb & Garlic Chicken Wraps Charlotte & Johnny Autry Cornichons and their pickling liquid combine with yogurt to make a tangy spread for these wraps. Don't have cornichons? Use olives, pickled onions or dill pickles instead. View Recipe 10 of 19 Vegan Burrito Bowls with Cauliflower Rice These meal-prep vegan burrito bowls are healthy and flavorful. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time. View Recipe 11 of 19 One-Pot Lentil & Vegetable Soup with Parmesan Antonis Achilleos This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it. View Recipe 12 of 19 Teriyaki Tofu Rice Bowls With a handful of shortcut ingredients from your grocery store, including precooked rice packets and seasoned baked tofu, you can prepare several high-fiber, high-protein meals in about 15 minutes. View Recipe 13 of 19 Moroccan-Inspired Chicken & Sweet Potato Soup This healthy chicken soup recipe gets bold flavor from sweet potatoes, cumin, cinnamon, cayenne pepper and a touch of fiery harissa. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients. View Recipe 14 of 19 Rainbow Grain Bowl with Cashew Sauce This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department. View Recipe 15 of 19 Loaded Chicken-Quinoa Salad Turn simple precooked ingredients into a delicious one-dish meal, high in fiber and with plenty of protein to keep you feeling satisfied. View Recipe 16 of 19 Turkey & Brown Rice Chili This hearty turkey chili recipe takes just 35 minutes to prep. While it's cooking, you'll have time to throw together a green salad and warm up some crusty bread to complete the meal. View Recipe 17 of 19 Celeriac & Lentil Salad with Poached Eggs Leigh Beisch Gnarly and knotty, celeriac (aka celery root) is a staple on many French bistro menus, often shredded and tossed with rémoulade sauce. Here, it's diced and combined with lentils and plenty of other veggies, along with a poached egg on top, for a salad packed with staying power. View Recipe 18 of 19 Vegetable Sandwich with Lemon-Shallot Herb Sauce Photographer: Greg DuPree, Food Stylist: Martgaret Dickey Prop Stylist: Kay Clarke We pile on the veggies in this satisfying vegetarian sandwich. Lemon zest and juice add brightness to the herbaceous sauce. Use any leftover sauce with pasta or as a dressing with salad greens. View Recipe 19 of 19 Copycat Panera Frontega Chicken Sandwich William Dickey Got leftover chicken? This copycat Panera Frontega Chicken Sandwich is easy to make at home. You get smoky flavor and mild heat from the chipotle peppers, while the mayonnaise adds creaminess. The bread is super crispy, with basil adding freshness. View Recipe Medically reviewed by Jessica Ball, M.S., RD Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Was this page helpful? Thanks for your feedback! Tell us why! Other Submit