Vegetarian Lunches - Slender Kitchen

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Spinach salad with creamy balsamic vinaigrette, goat cheese, apples, and walnuts in a white bowl with wooden salad tongs.

Spinach Salad with Creamy Balsamic

Tomato cucumber salad with corn, avocado, and fresh basil in a bowl with wooden salad tongs.

Tomato and Cucumber Salad with Corn

Egg white breakfast sandwich with cooked egg whites, avocado, tomatoes, spinach, and mozzarella wrapped in a tortilla.

Egg White Breakfast Sandwich

Arugula salad with sliced pears, toasted walnuts, red onions, goat cheese, and vinaigrette tossed in a ceramic bowl.

Easy Arugula Salad

Black bean soup in two bowls with black beans, tomatoes, and onions topped with cilantro, limes, and cheese.

Fifteen Minute Black Bean Soup

Healthy egg salad with fresh herbs, Greek yogurt, and hard boiled eggs on whole wheat bread.

Healthy Egg Salad with Fresh Herbs

Moo shu vegetables with eggs and hoisin sauce served in a bowl with cabbage, broccoli, and mushrooms.

Moo Shu Vegetable Stir Fry

Broccoli and cheese frittata cooked in a skillet with eggs, broccoli, ricotta cheese, and tomatoes.

Broccoli and Cheese Frittata

Buffalo chickpea stuffed sweet potatoes on a plate drizzled with ranch dressing and green onions.

Buffalo Chickpea Stuffed Sweet Potatoes

Southwest Quinoa Salad with black beans, corn, and cilantro dressing in a bowl.

Southwest Quinoa Salad with Black Beans

Cream cheese pinwheel with chopped vegetables and ranch seasoning cut into slices on a plate.

Cream Cheese Pinwheels with Vegetables

Vegetarian lettuce wraps with quinoa, mushrooms, red peppers, hoisin sauce, and butter lettuce.

Vegetarian Lettuce Wraps with Quinoa

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