Vegetarian Lunches - Slender Kitchen

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Asian noodle bowls with soba noodles, sesame dressing, carrots, edamame, and snap peas in a white bowl with chopsticks.

Asian Noodle Bowls

Thai bowls with quinoa, edamame, red bell pepper, kale, cilantro, and cabbage topped with peanut sauce.

Thai Bowls (Build Your Own)

Eggplant cutlets coated in breadcrumbs on a plate with fresh herbs.

Baked Eggplant Cutlets

Spinach frittata with cheddar and Parmesan cheese in a cast iron skillet.

Cheesy Spinach Frittata

Roasted butternut squash salad with arugula, roasted squash, almonds, feta cheese, and orange vinaigrette in a wooden bowl.

Roasted Butternut Squash Salad

Hippie hash with hash browns, zucchini, mushrooms, broccoli, and red peppers in a skillet.

Hippie Hash (The Best Veggie Hash)

Roasted tomato basil soup in two bowls with pesto and fresh basil leaves.

Roasted Tomato Basil Soup

Grilled vegetable pasta salad with balsamic dressing, mushrooms, zucchini, asparagus, red onion, and herbs on a plate.

Grilled Vegetable Pasta Salad

Spinach and artichoke grilled cheese sandwich with turkey breast on sliced wheat bread.

Spinach Artichoke Grilled Cheese

Quinoa tabbouleh with lentils, cucumbers, tomatoes, and parsley served on two plates with lemon.

Quinoa Tabbouleh with Lentils

Beet salad with goat cheese, pears, walnuts, arugula, and a blasamic dressing in a white bowll.

Beet Salad with Goat Cheese

Vegetarain shawarma bowl with roasted chickpeas, cauliflower, and fresh vegetables.

Vegetarian Shawarma Bowls

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