Easy + Delicious Plant-Forward
Lunch Ideas for Back to School

Disclosure: This post is sponsored by Unilever® as part of my participation in the Unilever® Agents of Change program.

I partnered with my friends at Hellmann’s® to help you get geared up for BACK to school...AKA back to a structured busy routine, planning ahead and staring blankly into your refrigerator wondering… what do I pack for lunch!? Whether you’re in a lunch idea rut or just looking for easy and delicious options, don’t worry -- I gotchu covered!

Lunch is such an essential meal to keep you powered, productive and performing your best -- whether that’s at work, school or home! For most, our metabolism peaks mid-day, so it’s when our bodies need nutrients and energy the most! To keep fueled for your afternoon, make sure you have a well-balanced meal of non-starchy vegetables (bonus if you have lots of colors on your plate), a whole grain or starchy vegetable source and high quality, lean animal protein or plant-forward protein sources!

My favorite quick meals to prep for the week are plant-forward dips and spreads! Recipes like hummus, black bean dip, beetroot and even sweet potato dip are nutritious, well balanced, versatile and so easy to make, win-win! I used Hellmann’s® Avocado Oil Mayonnaise in these recipes, a blend of high-quality oils and a hint of lime, it’s the perfect addition to any lunch time meal! Additionally, all of these recipes can be re-created as vegan-friendly by swapping Hellmann’s® Avocado Oil Mayonnaise for Hellmann’s® Vegan Carefully Crafted Dressing And Sandwich Spread , a certified vegan, eggless, cholesterol-free dressing made with non-GMO sourced ingredients! I love that these Hellmann’s® varieties add creaminess and flavor to my lunches for the week!

My 5 favorite ways to use
plant-forward (protein rich) spreads:

Sandwiches - Can be your protein source or simply used as a spread/sauce to add creamy, sauciness and flavor to any whole wheat sandwich or pita!
- Reboot with: Try the avocado and chickpea spread with sprouts, tomato and cucumber on a whole wheat sourdough loaf for the perfect power lunch! The protein and fiber combination from the chickpeas and fats from the avocado will be sure to keep you from an energy crash mid-afternoon!
Wraps - Can be your protein source or a spread on whole wheat or collard wraps for lunch on the go!
- Reboot with: Try the black bean cilantro spread on a whole wheat wrap with a generous amount of the black bean spread, avocado, green onion, tomato and lettuce for an easy to assemble, on-the-go lunch! Pair with a piece of fruit and even an ounce of raw nuts to keep you full all afternoon!
Snacks - Spread on whole wheat crackers or vegetables (carrots, tomatoes, bell peppers, cucumber, etc.) to make the perfect high-fiber snack that is sure to keep you feeling full and satisfied until your next meal!
- Reboot with: Try the roasted beetroot and almond dip on whole wheat crackers or toasted crostini for the perfect high-fiber snack or appetizer!
Dressings - Love taking hummus and vegetable dips and mixing them with a little vinegar (apple cider, white wine, red wine, balsamic), high-quality extra virgin olive oil, and water to thin out as needed to make a creamy, dressing on a salad! This is a great way to add in more nutrient-dense foods and plant-forward protein to a salad! Ultimately giving you a great alternative to your usual store bought salad dressings, but with the creamy flavor, you want!
- Reboot with: Try 4 tbsp. of the black bean cilantro spread, add a tbsp. of extra virgin olive oil and a little apple cider vinegar for a delicious and creamy dressing on a taco salad! This is a great alternative to some commonly consumed cream-based dressings higher in saturated fat.
Sauces - My secret is mixing a plant-forward dip or hummus with a little chicken or vegetable stock to make a thick and creamy sauce over whole wheat pasta, whole grains (brown rice or quinoa) or cauliflower rice!
- Reboot with: Try the sweet potato cashew spread thinned with a ¼ -½ cup vegetable or chicken stock and a drizzle of extra virgin olive oil over whole wheat pasta or orzo! Take it a step further and add some roasted vegetables like broccoli and red pepper, and an optional protein like chicken or tofu for a delicious and creamy pasta for lunch or dinner!

Reboot Lunch with these 4 Easy Dips and Spreads:

Roasted Beetroot + Almond Spread:

Recipe makes: 2 cups

Ingredients:

2, 15 ounce no salt added cans of beets, rinsed and drained
4 garlic cloves, roasted

½ cup raw or roasted almonds
½ lemon, juiced
3 tbsp. hemp seeds
½ tsp. - 1 tbsp. honey per desired sweetness
4 tbsp. Hellmann’s® Avocado Oil Mayonnaise
Sea salt Ground pepper to taste

Directions:

In a large food processor add all ingredients and pulse until desired consistency. Be sure to scrape down the sides of the food processor when necessary for even mixture!
Serve Roasted Beetroot + Almond spread chilled or at room temperature for a snack dipped with vegetables, whole grain crackers, plantain chips or as a spread on sandwiches or wraps!

Creamy Sweet Potato + Cashew Spread:

Recipe makes: 2 cups

Ingredients:

1 sweet potato, peeled, cubed and roasted
4 garlic cloves, roasted
1 cup cashews, raw or roasted
4 tbsp. Hellmann’s® Avocado Oil Mayonnaise
1 lemon, juiced
1/4th cup tahini
2 tsp. cumin
1 tsp. smoked paprika
1 tsp. cayenne pepper (optional)
Fresh parsley for garnishing (optional)
Salt and pepper to taste

Directions:

Preheat oven to 425. Bake sweet potato at 425 for 45-50 mins.
In a large food processor add all ingredients and pulse until desired consistency. Be sure to scrape down the sides of the food processor when necessary for even mixture!
Serve Creamy Sweet Potato + Cashew spread chilled or at room temperature for a snack dipped with vegetables, whole grain crackers, plantain chips or as a spread on sandwiches or wraps!

Black Bean + Cilantro Spread

Recipe makes: 2 cups

Ingredients:

2, 15-ounce can black beans, drained and rinsed
1 cup fresh cilantro
2 garlic cloves, roasted
4 tbsp. Hellmann’s® Avocado Oil Mayonnaise
1 lime, juiced
2 tsp. ground cumin
1-2 Jalapeno, roasted (optional)
Salt and pepper to taste

Directions:

Roast at medium heat garlic and jalapeño until lightly browned, about 15 min.
In a large food processor add all ingredients and pulse until desired consistency. Be sure to scrape down the sides of the food processor when necessary for even mixture!
Serve Black Bean Cilantro spread chilled or at room temperature for a snack dipped with vegetables, whole grain crackers, plantain chips, or as a spread on sandwiches or wraps!

Avocado + Chickpea Spread

Recipe makes: 2 cups

Ingredients:

1 ripe avocado
2, 15-ounce, can chickpeas, drained and rinsed
4 tbsp. Hellmann’s® Avocado Oil mayonnaise
2 tbsp. tahini
2-3 tsp. garlic powder
1 tbsp cumin
1 lemon, juiced
2 tsp. ground cumin
Salt and pepper to taste
Red pepper flakes (optional)

Directions:

In a large food processor add all ingredients and pulse until desired consistency. Be sure to scrape down the sides of the food processor when necessary for even mixture!
Serve Avocado + Chickpea spread chilled or at room temperature for a snack dipped with vegetables, whole grain crackers, plantain chips, or as a spread on sandwiches or wraps!

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