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5 Healthy recipes lunch (salad is not included!)

If you want to eat healthy during your lunch break but do not like a salad, we have some ideas for you

Photo Credit: www.eyet.org

Buddha Bowl with crispy tofu

The beauty of a Buddha Bowl: The imagination knows no bounds. Everything may be colorfully jumbled and varied. How about avocado, carrots, cauliflower or asparagus, for example? As an additional side dish chicken or beef fillet strips are suitable. The vegetarian version is with tofu. For example, you can marinate it in a little soy sauce, then dice it and fry until crispy.

Colorful lentil potpourri

Lentils as a basis are especially filling. They are rich in fiber and proteins. As a topping, you can use, for example, pumpkin, onions, mushrooms, pomegranate seeds and nuts. The vegetables contain many vitamins and minerals, while the pomegranate seeds provide a portion of vitamin C. Nuts also have many healthy fats that are good for the heart.

Quinoa and edamame salad with a citrus vinaigrette

The combination of high-fiber quinoa and vitamin-rich edamame is the perfect basis for a filling lunch. Vitamin A and C also support immune function. As a dressing, a freshly prepared citrus vinaigrette fits well. Simply core a chili pepper and cut into rings. Wash 1 lemon and 1 lime hot and rub the skin. Squeeze out one half at a time and mix everything together with a little vinegar, 1 tablespoon of water, a little sugar, salt and pepper in a bowl. Again, nuts fit very well as a topping.

Avocado and yoghurt soup

Soup is only available in winter? Are you kidding me? Are you serious when you say that! With the right ingredients, a fresh summer soup is just what you need for your lunch break. The best part is that it is super fast and ready to be cooked in the morning before going to work. Nothing has to be cooked or fried. Just put a large cup of yogurt, a cucumber, avocado, cilantro, salt and pepper in a blender and finely puree. Instead of coriander Dill fits very well.

Beetroot goat cheese patties

As an accompaniment or just as an accompaniment, these vegetarian (and somewhat extraordinary) meatballs are the perfect lunch. Ingredients: 1 beetroot, 250g boiled quinoa (or bulgur), 1 boiled potato, 150g minced spinach, 1 tsp ginger, 60g oatmeal, 50g goat cream cheese, some garlic, salt, pepper. Preparation: Mix all ingredients in a large bowl and mix. Then make small patties out of it and roast in rape or sunflower oil.

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