13 Superportable, Dietitian-Approved Lunches to Save You From Your Sad Desk Salad

"I make veggie stir-fry a couple of nights each week, with whatever vegetables I have in the fridge," said Jessica Knurick, PhD, RDN. She adds beans, bean sprouts, hemp seeds, olive oil, soy sauce, and red chilli paste. "It takes less than 20 minutes," she told POPSUGAR, and she makes enough for lunch, too. "I like that it's quick and easy to pack in a small container before heading out the door in the morning, while being super nutrient-dense. An easy, healthy meal in a single container."

Maren Stein, MS, RD, a clinical dietitian at Adventist Health Simi Valley, said her favourite packable lunch is a taco salad: mixed greens, spicy chicken or tofu, corn and black bean salsa, bell peppers, avocado, and tortilla chips with a creamy ranch dressing. "This provides a good balance of vegetables, carbohydrates, protein, and healthy fats that is a filling, delicious, and easy lunch," she told POPSUGAR.

Registered dietitian Kylie Ivanir, MS, said her stuffed bell pepper recipe is "supereasy, nutritious, and requires no cooking!" Simply pack a whole bell pepper, an avocado, and two hard-boiled eggs for lunch. When you're ready to eat, cut open the bell pepper, smear avocado inside, and slice the eggs on top. "Super low-carb, high-fibre, high-protein, high-healthy-fat lunch that keeps you full and tastes amazing," Kylie said.

"An excellent packable lunch is a grain bowl," said Kelly Krikhely, MS, RD, CDN. "The best part is that there are so many different combinations you can try, with a wide range of potential toppings and seasonings, that it helps keep meals exciting." She recommended mixing up your faves of the following:

• Whole grain base: quinoa or farro
• Protein: chicken, egg, tofu, beans
• Hardy vegetables: bell peppers, broccoli
• Greens: Kelly recommended kale, which holds up better than other greens. You could also pack spinach or arugula separately and add it before you eat.
• Dressing: a squeeze of citrus or vinegar, plus herbs and spices of your choice.

Rachel Fine, RD, owner of To The Pointe Nutrition in New York, also recommended adding avocado on top. Avocados are high in the monounsaturated fats, she explained, "which helps with reducing spikes in blood sugar when incorporated as a balanced meal or snack with other foods."

"My favourite healthy, packable lunch is a grilled chicken breast with 1-2 tablespoons of honey mustard," said Staci Gulbin, MS, MEd, RD. To fill out the lunch, she slices up an apple and adds a tablespoon of peanut butter for dipping. "This lunch is simple and easy to prep the night before," Staci explained. "The chicken can be leftovers from your dinner meal and tastes great warmed or cold." It's also rich in protein and fibre to keep you full until dinner.

"On long days, I look forward to a dense dark rye bread topped with almond butter and 100 percent fruit spread," said Maya Feller, MS, RD, CDN, author of The Southern Comfort Food Diabetes Cookbook. She usually pairs it with an apple and sliced veggies. "This choice is easy to make, and in my house, mornings are always full of making lunches for everyone else!" Maya explained. "The combination of the fibre-rich dark rye bread paired with almond butter is a good source of plant-based protein and makes for a satiating lunch that travels well."

Similarly, dietitian Jodi Greebel, MS, recommended spreading almond butter or sun butter on multigrain bread, slicing a banana on top, then drizzling both with honey. "This lunch is easy to make in a pinch, is packed with fibre, minerals, and healthy fat, and it doesn't need to be refrigerated — a major plus in some offices," she said.

Diana Gariglio-Clelland, a registered dietitian at Balance One Supplements, said her go-to packable lunch is plain, whole milk Greek yoghurt with peanut butter and raw oats stirred in. "I like this meal because it's incredibly filling," she explained. "Greek yoghurt has more protein than regular yoghurt, and the whole milk variety is more satisfying and filing than the nonfat kinds." The peanut butter adds flavour and protein, while the oats give the meal texture and fibre. You can also mix it up by leaving out the peanut butter and adding sliced almonds, berries, cinnamon, or any other tasty toppings you want.

"As both a registered dietitian and chef, my favourite healthy, packable lunch is a lentil salad with vegetables, a can of tuna, and a basic oil and vinegar dressing," said Abbie Gellman, MS, RD, CDN, of Culinary Nutrition Cuisine. "I simply whisk olive oil, my favourite vinegar, Dijon, salt, and pepper together in a portable container, then add in lentils . . . and chopped raw veggies like pepper, carrot, cucumber, and celery," she said. She brings along a can of tuna packed in water and a sealed bag of baby greens, then mixes it all together for a tasty and healthy lunch. (PS: Abbie says canned lentils or beans work fine!)