Five healthy lunch recipes to help you loose weight

Looking for healthy lunch inspiration to eat at your desk? Try these five tasty and healthy meals! Prepared in cooperation with @plantbasedmiri (

Vegan Chili

Ingredients (2 portions)
1 medium onions, chopped
2 cloves garlic, chopped
1 sweet red pepper, chopped
2 medium carrots
400 g tomato puree
1 ½ tbsp dried chives
1 tsp dried thyme
3/4 tsp cayenne pepper
2 ½ tsp ground paprika
1-2 pieces pitted dates
280 g sweet yellow corn (or 1 can)
280 g cooked kidney beans (or 1 can)


  1. Place the carrots into a food processor and pulse to make grains the size of rice. (You can shred it, too.)
  2. Blend the dates with a little bit of water and set aside.
  3. Place the chopped onion, garlic, and red pepper in a pan, add 1-2 tablespoons of water and steam them until soft. If needed, you can add a little more water to the veggies to avoid them sticking to the pan. When the vegetables are soft, add the ground paprika and cayenne pepper and stir together.
  4. Add the carrots, tomato puree, thyme, and chives, and cook until the carrots are tender.
  5. Finally, add the beans and corn and mix it.

Butternut Squash – Chickpea Curry

1 large onion
3 cloves garlic
3 medium carrots, sliced
4 cups cubed butternut squash
500g tomato puree
250g cooked chickpeas
1 1/2 tbsp curry powder
1 1/2 tbsp garam masala
1/2 tsp white pepper
1 tsp ginger powder
1/4 tsp cayenne pepper
2 tsp dried chives
1 tsp salt (or to taste)
1 1/2 tbsp date syrup (or another sweetener)
1/2 cup unsweetened plant-based milk


  1. Steam the butternut squash until soft, then mash it and set aside.
  2. Chop the onions and garlic, place them in a pot, add some water to cover the onions, and cook them on low heat until soft.
  3. Add all the spices, the tomato puree, and carrot to the onions and fill it up with water until it covers all the vegetables. Cook it on slow-medium heat under the lid.
  4. When the carrots are soft, stir in the mashed butternut squash, the plant-based milk, and the chickpeas and cook for another 5 minutes.

Sweet Potato Shepherd´s Pie

Ingredients (for 2-3 servings)
2 red onions, diced
2 cloves garlic, minced
2 spring onions, sliced
4 tomatoes, chopped
3 tbsp tomato puree
8-10 head mushrooms, sliced
2 cups kidney beans, cooked
2 cups white beans, cooked
1 tsp sweet paprika
1/2 tsp smoked paprika
1 tsp thyme
salt and pepper to taste
700 g sweet potato


  1. Place the whole sweet potatoes with skin into a pot, cover with water and boil until soft. Remove the skin of the sweet potato and mash it with a fork
  2. Sauté the onions in 4-5 tablespoons of water until soft, then add the garlic and paprika and stir together.
  3. Add all the remaining ingredients – except the spring onions and sweet potato – and cook it on medium heat for 10 minutes. Finally, stir in the spring onions
  4. Place the mixture into a baking pan and cover it with the mashed sweet potato.
  5. You can serve it right away, or you can place it in a preheated oven for 20-25 minutes. I like it without baking it.

Veggie Quinoa with BBQ Sauce

Ingredients (2 portions)
2/3 cup dry quinoa
Pinch of salt
2 cups water
200 g sweet potato, cubed
400 g broccoli florets
1 handful fresh parsley, chopped
300 g tomato puree
6 pitted dates
½ purple onion
1 clove garlic
1 ½ tsp liquid smoke
1 tbsp apple cider vinegar


  1. Rinse and drain the quinoa, then place it in a saucepan. Add two cups of water and a pinch of salt. Bring it to boil, then reduce the heat to low-medium and cook it under the lid until the water has evaporated.
  2. Steam the sweet potato and broccoli until half-soft. Mix them with the cooked quinoa and chopped parsley.
  3. For the BBQ sauce, place all the ingredients into a blender and blend until smooth.
  4. Stir the sauce into the salad and enjoy.

Green Pea Stew with Smoked Tofu

Ingredients (2 portions)
600g frozen green peas
2 cloves garlic
2 heads onion
2 ½ cup unsweetened plant-based milk
1 handful of fresh celery leaves (or parsley)
½ tsp salt
1 tbsp oat flour
280 g smoked tofu
3-4 tbsp soy sauce or tamari sauce
Pinch of smoked paprika (optional)


  1. For the stew, chop the onion and garlic to small pieces, place them in a saucepan with 3-4 tablespoons of water and sauté them until soft.
  2. Add the green peas, plant-based milk, salt, and celery leaves and cook until the peas are soft.
  3. Finally, blend a little bit of the stew with a hand mixer, then stir in one tablespoon of oat flour so that it thickens.
  4. For the tofu, cut it into cubes, place it in a bowl, and mix it with soy sauce.
  5. Heat a nonstick pan, place the tofu in it and roast each side for a few minutes until golden brown (no oil needed).
  6. Serve the tofu over the green pea stew and sprinkle some smoked paprika on top.