Whole30 Vegan Lunch Plan

Whole30 Vegan Lunch Plan takes the worry out of portable lunches on the go. Filled with fresh herbs, warming spices and nourishing vegetables.

Jump Start your New Year with the new healthier you!

A Whole30 Vegan Lunch Plan is just what you need to get that head start and plan your week. We know life is busy. We know everyone is on the verge of exhaustion after a busy holiday season. That is exactly why you need to get organized so you don’t have to worry about what to eat when you are already starving.

Whole30 Vegan Lunch Plan

You are just going to love the caramelized roasted sweet potatoes in coconut oil, garlicky spinach and gingered chili cauliflower rice combo. You certainly can use any of the vegetables listed on the whole30 acceptable vegetable list.  Sweet potatoes, spinach and cauliflower just happened to be in our crisper.

We have prepared this super easy Whole30 Vegan Lunch Plan on Sunday for delicious packable lunches through the week. Sunday is a great day to do some meal prep, cooking and meal planning for the week ahead and it only took us 30 little minutes.

Food is Medicine

Whole30 Vegan Lunch Plan is not just for vegans it is for all of us dealing with joint pain secondary to inflammation. When the weather gets, cold and damp all the poor old joints just start to sing in pain. A diet too high in animal protein can be inflammatory if you have existing issues with joint pain. As we have a household with a diabetic/ low carb requirements, gluten issues and joint pain issues, planning a meal that is suitable for all can be complex. How many of you also have a family household where one diet does not work for all?

Meal Planning and Eating Together

We have found a solution to all this craziness and it all starts with meal planning and cooking in advance. We can all sit down and have a meal together but maybe not everyone at the table has all the items in their plate and maybe some have some additional items. Eating meals together as a family is an important lifestyle that has scientific backing that kids that eat with their families are more apt to succeed in life. It is the one time a day, even if it just a few minutes, when all electronic devices are off and you share as a family. Enjoy the food and the company. We know life is busy so even a once a week goal is a good place to start.

So how does this whole meal planning work?

It starts at home with pencil and paper and a grocery list and then looking to see what is in season or on sale at the grocery store. Of course, also taking your family’s needs (likes and dislikes) into consideration. Print out this LIST and bring it with you to the grocery store if you are vegan/ vegetarian and if you are an omnivore print out this LIST and bring with you.

Fresh Herbs and Spices

If you are interested in making Whole30 Vegan Lunch Plan then there are a couple of fresh herbs and spices that are not listed but you should add to your list and they are fresh ginger, garlic (on list), fresh chili peppers, and fresh turmeric. If you buy your spices whole such as whole cinnamon sticks, whole cumin seeds, whole cardamom seeds, etc. and then toast them and grind them yourself, you can be whole30 compliant and make a very tasty dish.

As you know, you cannot use the dried mixed spices on a whole30 diet as many of them have all kinds of sugar additives in them. In addition, many of the pre-packaged fresh herbs also have unwanted additives so fresh is always best.

Cook in advance preparation…

In the cooler weather, roasting all the vegetables and adding fresh herbs and spices makes life so much easier on a sheet pan. Heck, if you are going to be getting that oven going, make it worth your while and roast enough veggies to get you through the week. Get 2 sheet pans going. Cutting up your veggies in similar sizes and mixing in a little coconut oil or olive oil, your favorite spices and herbs and in about 30 minutes or less your Whole30 Vegan Lunch Plan prep is complete.

Assembly and Packing

You will need to pack your Whole30 Vegan Lunches in a glass container that is sealable that you can heat up at work or school. There are many of these out on the market today or you can go old school like us and just pack in a canning jar with lid. Of course, don’t forget to remove the lids before microwaving at work/school. I only like to keep 3 meals ahead in the refrigerator and freeze the rest for food safety precautions. Another option is to heat everything up before you leave for work and pack in a thermos.

Whole30 approved Recipes

If you are looking for a few other whole30 approved roasted veggie dishes be sure to try our Vegan Ginger Cumin Carrots  but be sure to roasted whole cumin seeds and then grind. Have you tried our How to Roast Sweet Mini Peppers Recipe or how about our Turmeric Vegetable Medley?

What are your new Health goals? Did you see ours up above? We can't wait to hear from you in the comments.

Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.

Whole30 Vegan Lunch Plan

Whole30 Vegan Lunch Plan takes the worry out of portable lunches on the go. Filled with fresh herbs, warming spices and nourishing vegetables.

5 from 1 vote

Print Pin Rate

Course: Mains, Sides

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 3

Calories: 314kcal

Author: HWC Magazine

Ingredients

Roasted Sweet Potatoes

• ▢ 3 sweet potatoes
  whole peeled and diced into 1 inch cubes
• ▢ 2 tablespoon coconut oil
  melted
• ▢ salt to taste

Cauliflower Rice:

• ▢ 1 tablespoon Olive oil
• ▢ 1 clove Garlic
  peeled and minced
• ▢ 1 inch Ginger
  knob fresh peeled and minced finely
• ▢ 2 teaspoon Chili peppers minced or to desired heat level - optional
  
• ▢ 2 cups Cauliflower
  pulsed in a food processor to rice size
• ▢ Salt – to taste to taste

Spinach

• ▢ 3-4 cups Spinach
  fresh (spinach cooks down)
• ▢ 1 tablespoon Olive oil
  
• ▢ 1 clove Garlic
  peeled and minced
• ▢ Salt to taste

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 375 degrees F or 190 degree C.
• On a lined baking sheet toss sweet potato cubes, coconut oil and salt and lay flat and roast in over for about 30 minutes until fork tender. Set aside.
• In the meantime, add olive oil to pan and over medium heat add garlic ginger and chili peppers and fry just until aromatic. Do not let the garlic burn. Next add the cauliflower rice in a pan and season with salt to taste and stir fry until tender and slightly golden brown. Set aside
• Add olive oil to a pan and add garlic and fresh spinach and stir fry until just wilted. Season to taste. Drain any excess moisture from pan and set aside.
• Assemble your whole30 lunches- In a glass jar or glass lunchbox container suitable for reheating add a layer of your roasted sweet potato, then top with a layer of your stir-fried cauliflower rice and then top off with a layer of garlicky spinach. Cover and seal and repeat with the other jars of lunch box containers. This should make you 3 medium lunches. Store in sealed containers in the refrigerator and bring to work or school to enjoy. Just heat and enjoy!

Notes

You will need to pack your Whole30 Vegan Lunches in a glass container that is sealable that you can heat up at work or school. There are many of these out on the market today or you can go old school like us and just pack in a canning jar with lid.

Of course, don’t forget to remove the lids before microwaving at work/school.

I only like to keep 3 meals ahead in the refrigerator and freeze the rest for food safety precautions. Another option is to heat everything up before you leave for work and pack in a thermos.

Nutrition

Serving: 1g | Calories: 314kcal | Carbohydrates: 34g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Sodium: 119mg | Potassium: 866mg | Fiber: 7g | Sugar: 8g | Vitamin A: 22127IU | Vitamin C: 45mg | Calcium: 83mg | Iron: 2mg

Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!