Gluten-free vegan lunches with 8g of fiber or more

These lunches skip gluten entirely while keeping fiber high, built on beans, lentils, and quinoa. The 20-minute Brazilian Black-Eyed Pea & Collard Greens Salad and the 25-minute Quinoa Power Bowl with Lemon-Tahini Dressing work for quick midday meals, while the Georgian Lobio with Walnuts & Herbs brings 12g protein for a slower weekend lunch. Each one is plant-based from the start, no substitutions needed.

White bean salad with chimichurri sauce, roasted peppers, and cherry tomatoes

Argentinian Chimichurri White Bean Salad

Bowl of black-eyed pea and collard greens salad topped with peanuts and cilantro

Brazilian Black-Eyed Pea & Collard Greens Salad

Bowl of plant-based Caribbean black-eyed pea and collard green soup with coconut broth

Caribbean Callaloo & Black-Eyed Pea Soup

A large bowl of rice noodles tossed in creamy peanut sauce with shredded purple cabbage, carrots, edamame, and fresh cilantro.

Cold Thai Peanut Noodle Salad

Creamy potato corn chowder in a bowl topped with fresh chives.

Dairy-Free Potato Corn Chowder

French lentil Niçoise salad with potatoes, green beans, tomatoes, and olives

French Lentil Niçoise Salad

Bowl of Georgian red bean stew topped with walnuts and fresh herbs

Georgian Lobio with Walnuts & Herbs

Creamy lemon chickpea soup with wilted kale in a white bowl, topped with lemon zest.

Lemon Hummus Soup with Kale

Several crisp romaine lettuce leaves on a plate filled with a dark spiced lentil-walnut mixture, topped with diced avocado, salsa, and a lime wedge.

Lentil Walnut Taco Lettuce Cups

Creamy white bean soup with sun-dried tomatoes and spinach in a rustic bowl.

Marry Me Bean Soup

Mediterranean Quinoa Power Bowl, a plant-based meal

Mediterranean Quinoa Power Bowl

Mole chili in a bowl topped with avocado, radishes, and fresh cilantro.

Mole Chili

Purple sweet potato and spinach stew over brown basmati rice in a deep bowl.

Purple Sweet Potato and Spinach Stew

Curried chickpeas and red potatoes with dried apricots in a skillet, lemon wedges alongside.

Quick Curried Chickpeas and Potatoes

A colorful grain bowl with fluffy quinoa, bright tomatoes, green avocado fans, chickpeas, and spinach, drizzled with creamy tahini dressing.

Quinoa Power Bowl with Lemon-Tahini Dressing

refreshing sweet and spicy jicama salad vegan

Refreshing Sweet and Spicy Jicama Salad

Four halved red and yellow bell peppers stuffed with a quinoa-black bean-corn mixture, garnished with fresh cilantro and lime wedges.

Southwest Quinoa Stuffed Bell Peppers

Caribbean coconut curry chickpeas and potatoes over rice with mango and cilantro.

Trinidad-Style Curried Chickpea and Potato Bowl

A deep bowl of brothy Italian soup with creamy white beans, dark green kale ribbons, and visible flecks of fresh rosemary.

Tuscan White Bean & Kale Soup

Brazilian black bean stew ladled over brown rice in a bowl, topped with fresh cilantro.

Vegan Feijoada (Brazilian Black Bean Stew)

White bean and shaved cabbage salad topped with orange slices and sesame seeds.

White Bean and Shaved Cabbage Salad with Orange Dressing

Related collections

Gluten-Free Vegan Lunches Gluten-Free Vegan Lunches Under 400 Calories Spicy Gluten-Free Vegan Lunches Gluten-Free Vegan Tomato Lunches Gluten-Free Vegan Bell Pepper Lunches Gluten-Free Vegan American Lunches All collections All 500+ meals