Minute Monday lunches are now all in one spot! We have been blogging Minute Mondays for a while, but up until now they have lived on our Instagram page. So here they are for you. Our goal for Minute Monday has always been and will always be to keep food simple. Minimal ingredients and only a few steps! We have Minute Monday Breakfasts up on the blog as well and Minute Monday dinners are coming soon!
Most of our lunches can be dinners and vice versa. We selected the lunches based on time. We figure most people don’t want to spend time making lunch, so we picked the quickest ones and the rest are dinner! Here are the recipes!
Roasted Chickpea and Cauliflower Flatbread
Ingredients
- 1 can chickpeas/garbanzo beans
- 1 small head of cauliflower
- 2 avocados
- 1 bunch cilantro
- 4 large pitas (or 8 small)
- 2 cloves minced garlic
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garam masala
- 1 lime
- greek yogurt (optional)
Instructions
- Preheat your oven to 425 degrees.
- Chop the cauliflower into small florets.
- Rinse and remove the skin of the chickpeas.
- Pat all of the vegetables dry with a towel (they need to crisp in the oven).
- Spray a baking sheet with oil or use parchment paper and spread out the chickpeas and cauliflower.
- Drizzle 1-2 Tbsp of oil over the top and then sprinkle 1 tsp of chili powder, 1 tsp garam masala, and salt and pepper to taste. Use hands to mix together.
- Roast for 30 minutes, tossing half way.
- While veggies roast, make the avocado spread.
- Add 2 ripe avocados, 2 cloves of garlic, 2 Tbsp water, 1 handful cilantro, 1/2 tsp salt, 1 tsp cumin, and juice of 1 lime to a food processor or blender.
- Toast flatbreads in the oven until golden brown and then assemble!
- Spread avocado mixture, top with roasted cauliflower and chickpeas and top with greek yogurt and more fresh cilantro. Enjoy!
Southwest Sweet Potato Crunch Wrap
Ingredients
- 1 tortilla of choice
- 1/4 cup pepper jack cheese
- 1/4 cup roasted sweet potato
- 1/4 cup brown rice and quinoa (use whatever you have)
- 3 pieces thinly sliced avocado
- 1 spoonful black beans
- cilantro
- cooking spray
Special Sauce
- 1/2 cup mayo
- juice of 1/2 lime
- 2 Tbsp sriracha
- 1 tsp honey
Instructions
- Start with a whole tortilla and cut up one side just to the middle.
- In four parts, add cheese and sweet potato to one, rice and cilantro to the second, beans to the third, and avocado to the fourth.
- Fold first part up over the rice and keep folding clockwise.
- Spray a pan, fry tortilla on both sides.
- Cut in half, drizzle with special sauce and enjoy!
Veggie Pesto Naan
Ingredients
- 1 flatbread / naan
- 1-2 Tbsp pesto (homemade or store bought)
- 1 quartered artichoke heart
- 1 handful arugula
- 1 Tbsp toasted walnuts/pine nuts
- 1 Tbsp feta
Instructions
- Preheat oven to 400 degrees.
- Put every except the arugula and feta on the flatbread and put it in the oven for 10 minutes or so until everything is golden brown.
- Remove and top with arugula and feta.
- Cut in half or fourths and enjoy!
Loaded Veggie Sandwich
Ingredients
- 1 bagel of your choice (we like everything bagels)
- chive and onion cream cheese (can sub hummus or guac)
- 1 slice tomato
- sliced cucumber
- sliced radishes
- sliced avocado
- sliced red onion
- 1 handful microgreens or sprouts
- shredded carrots
- lettuce or greens of your choice
Instructions
- Toast the bagel.
- Spread of the cream cheese, hummus, or guacamole.
- Layer veggies onto the bagel.
- Cut in half and enjoy!
Pizza Quesadillas
Ingredients
- 2 tortillas of your choice
- 2 Tbsp pizza sauce
- 1/4 cup mozzarella or pepperjack cheese
- 6-8 pieces pepperoni
- fresh basil
- black olives, green peppers, onions mushrooms (all optional)
- avocado oil
Instructions
- Spray the bottom of a pan/skillet.
- Heat to medium/high.
- Place one tortilla in the pan.
- Add sauce, cheese, pepperoni, basil and other desired toppings!
- Top with with tortilla and spray.
- Flip after a few minutes once it's golden brown.
- Cook other side.
- Cut in half and enjoy with a side salad!
Caprese Pasta Salad
Ingredients
- 1 box pasta (rotini, penne, farfalle)
- 1 8 oz jar basil pesto
- 2 8 oz containers fresh mozzarella balls (pearl size)
- 2 10 oz containers cherry tomatoes (2 cups garden tomatoes)
Instructions
- Cook pasta according to package directions and drain.
- Add pesto to the pasta and let cool to room temperature.
- Add tomatoes and mozzarella balls. Enjoy!
