3 work meal ideas that take 10 minutes or less

Did you know that 84% of all working professionals end up skipping lunch? Ok, that’s a made up fact, but we’re pretty sure it’s close to that. Especially since most people have shifted to remote working, the burden of eating well throughout the day can seem like an insurmountable challenge. Imagine finally pausing long enough to realize you’re hungry, getting up and going to the kitchen, and then hearing your email dial tone in the next room, and every day it’s the same old story: goodbye the working day’s meal.

Also read: 7 easy Indian recipes to cook in 10 minutes

But if you suffer from the dreaded afternoon low due to a lack of protein, a little refueling break should be built into your schedule. And no, reaching for a bag of crisps doesn’t count as food, but taking ten minutes to make a healthy and nutritious lunch does. With a little planning, some smart weekend shopping, and a bit of motivation, it’s certainly possible to have everything you need for a super-quick, yet delicious, midday meal.

Here are some simple meal ideas to get you started on your journey.

Vegetable and hummus sandwich


  • 2 slices of wholemeal bread
  • 3 tablespoons of hummus
  • ¼ avocado, mashed
  • ½ cup mixed greens
  • ¼ medium red bell pepper, sliced
  • ¼ cup sliced ​​cucumber
  • ¼ cup grated carrots


  • Spread one slice of bread with hummus and the other with avocado. Fill the sandwich with greens, bell pepper, cucumber and carrot. Cut in half and serve.

Bowl of Buffalo Chicken Grains


  • ⅔ cup cooked whole wheat couscous
  • 2 tablespoons honey-mustard vinaigrette, divided
  • 1 roast chicken thigh, sliced
  • 2 celery stalks, chopped
  • 1 carrot, peeled and cut into ribbons with a vegetable peeler
  • 2 tablespoons crumbled blue cheese
  • Hot sauce to taste


  • Mix the couscous and 1 tablespoon of the vinaigrette. Top with chicken, celery, carrot ribbons and blue cheese. Drizzle with the remaining 1 tablespoon of dressing. Refrigerate up to 5 days. Drizzle with hot sauce just before serving.

Chickpea Salad “Chicken”


  • ½ cup rapeseed mayonnaise
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh dill
  • 1 ½ teaspoon country-style Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • 2 cans of chickpeas (garbanzo), drained and rinsed
  • ½ cup chopped celery (from 2 stalks)
  • ¼ cup finely chopped shallot (from 1 large shallot)


  • Mix mayonnaise, parsley, dill, mustard, salt, paprika and pepper in a bowl until well blended. Stir in chickpeas, celery and shallot until well coated. Store in an airtight container in the refrigerator for up to 4 days.

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