These six lunches build on rice as the base, from a 40-minute Trinidad-Style Curried Chickpea and Potato Bowl to a slower 105-minute Wild Rice Salad. Greek-Style Stuffed Tomatoes with Herbed Rice and Vegan Feijoada bring chickpeas, bell pepper, and black beans into the mix for 7g to 12g protein per serving. All are naturally gluten-free, so no substitutions or swaps are needed.
