50 Gluten-Free Lunch Ideas That Will Fill You Up

Proof that you don’t need breadcrumbs for impossibly tender meatballs.

This is one lunch you’ll definitely want to Instagram. It’s also ready in 20 minutes, a win-win.

Swap the soy sauce for gluten-free tamari and you’re good to go.

Who needs bread when you have adorable bell pepper boats? Make a big batch so you can enjoy the leftovers all week.

It’s fast, fresh and protein-rich (thanks to black beans). Use leftover quinoa to speed up the process even more.

You can make them ahead of time (up to two days in advance) and they won’t get soggy in the fridge. Now pass that dipping sauce, please and thanks.

We’re all about cooking once and reaping the rewards over and over. These will keep in the fridge for four days.

Prep all the moving parts ahead of time so you can assemble these bowls as soon as the clock strikes “lunch.”

This dish tastes like takeout, without leaving you bloated later. Plus, “put an egg on it” never gets old.

The chicken is breaded with cornstarch, which, aside from being naturally gluten-free, also makes for an ultra-crispy coating.

We’ll never say no to a three-ingredient yogurt sauce.

Why reach for the frozen kind when these babies are ready in 30 minutes? Just swap the all-purpose flour for a cup-for-cup gluten-free flour.

Want to shake things up? Swap the veggies for whatever you have. Just don’t skip the bacon.

Thirty minutes and a creamy Thai-inspired curry is yours. The vegetables are interchangeable, so use what’s in your fridge.

This one comes together faster than you can say “delivery.”

Our advice? Keep this recipe in your back pocket for healthy, satisfying lunches (and dinners) anytime.

Rösti are similar to potato pancakes or latkes. These take just a few minutes to fry up and can be paired with any greens you have on hand.

Japanese soba noodles are made from buckwheat, so they’re naturally gluten-free.

Polenta feels super fancy and luxurious, but it’s surprisingly quick and versatile.

We won’t tell if you drizzle your bowl with store-bought green-goddess dressing. (Just make sure it’s gluten-free!)

We’re not sure which part we’re most excited about: the spicy roasted cauli or the creamy coconut rice?

Bibimbap is a traditional Korean dish of rice, proteins, veggies and various toppings that get mixed together before eating. Our version swaps mushrooms for the usual meat to keep things vegetarian.

All the delicious flavors of an egg roll, minus the wonton wrapper.

Not only is this stir-fry single serve (so you don’t have to share), it’s also ready to eat in 20 minutes.

Even if you really don’t feel like cooking, we guarantee you can make this guy. It’s fast, flavorful and way more satisfying than a sad salad.

Zoodles on their own aren’t particularly filling but add quick-cooking shrimp and you’ve got a meal worth talking about.

Remember when adding grapes and nuts to your chicken salad was the coolest thing? Avocado is the modern version of that (feel free to also add the grapes and nuts too).

If you happen to be making lunch ahead of time, this will keep in the fridge for up to two days.

You had us at “dairy-free ranch dressing.”

Don’t save this one just for Tuesdays. You can prep all the ingredients in advance and enjoy a bowl every day of the week.

When pan-fried or grilled, Cyprian halloumi cheese develops a crispy crust on the outside and a warm, gooey inside. Are you drooling yet?

If salmon for lunch sounds like an undertaking, hear us out. This dish cooks in its own parchment packet, so it’s ready in no time and you don’t have to worry about cleanup.

Most salads leave us feeling ravenous an hour later. This one is packed with protein and hearty enough to keep you full.

Think of this as an omelet made with potatoes that’s just the right size for one person.

We like our yolks extra runny, but if you disagree, just bake your avo for a few minutes longer.

Toss everything in your slow cooker in the evening, press a button and wake up to lunch already waiting for you to dig in.

Goodbye, flour tortillas. Hello, zucchini boats. These reheat beautifully, if you want to make them a few days ahead.

It’s like a hug in a bowl (exactly what we need at midday).

If you want a veg version of this, just omit the beef—it’s plenty filling with just the eggs and cashews.

We can’t get enough of this creamy coconut-herb sauce.

Here’s how to streamline this dish: Bake a big batch of sweet potatoes once, then hold them in the fridge. Easy-peasy.

If we could eat Thai takeout every day, we would. This version isn’t as authentic as the real stuff, but it’s easy to make and light enough for a weekday lunch.

Traditionally found in Korean cuisine, kelp noodles are gluten-free, paleo and rich in nutrients like iron, vitamin K, calcium and fiber. (Score.)

When you’re tired of kale Caesar but still want a salad, reach for this one. It’s earthy, hearty and comes with a creamy dressing—yum.

The fewer dishes you have to clean throughout the day, the better.

You want something healthy and delicious, but also foolproof and low effort. Voilà, we found the meal for you.

Two kinds of potatoes and all the Middle Eastern spices? Can we have this for lunch every day?

Just because you want something healthy doesn’t mean you have to settle for steamed veggies and plain chicken. (Psst: You can make the sweet potatoes up to five days ahead.)

Bonus points if you serve this in an adorable bento box.

Keto diet or not, these cuties are ready in 25 minutes. Break out that zoodler.