20 Fall Lunch Recipes That Aren’t Sandwiches, From Cozy Soups to Hearty Grain Bowls

With all due respect to sandwiches, these filling and flavorful soups, salads, and grain bowls deserve a spot in your lunch rotation.

Sandwiches are filling, easy to make, and if stored properly can last for at least a couple days. But you’re limiting your lunchtime possibilities if you stick to a protein between two slices of bread. You can build an ever-changing grain bowl by layering quinoa or farro with vegetables, leftovers, and your favorite pantry sauces; a mapo tofu-inspired chili ; or a pumpkin soup with Thai curry paste that is ready in less than an hour. These flavorful lunches all hold up beautifully so you can enjoy them in as much time as it takes to pull out your lunch bag or reheat in the microwave. (And if you’re still craving a sandwich, we’ve got you covered .)

Roasted Vegetable Grain Bowl with Chickpeas and Tahini-Ginger Dressing

Choose any grain, protein, or leafy green you have on hand for this versatile grain bowl from cookbook author Emily Nabors Hall. A nutty tahini dressing and roasted chickpeas and broccoli will complement whatever you have in your fridge.

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Greek Kale Salad with Fried Halloumi

Not every salad is destined for leftovers, but sturdy kale salads are up to the challenge. This riff on a classic Greek salad is extra hearty and flavorful thanks to salty cubes of Halloumi cheese and a spicy yogurt dressing bolstered with plenty of oregano.

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Pumpkin Soup with Thai Red Curry Paste and Lemongrass

Canned pumpkin puree, red curry paste, and coconut milk form the base of this creamy and aromatic soup that’s perfect for fall lunches.

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Weeknight Skillet Chili

Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

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Make this quick-cooking dish from cookbook authors Ann Taylor Pittman and Scott Mowbray a weekday chili, too. Mexican chorizo, fire-roasted tomatoes, and chipotles pack in bold smoky flavor in just 30 minutes.

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Italian-Style Tuna Rice Bowl

Inspired by our Italian Tuna Salad , this punchy and filling lunch combines oil-packed tuna, capers, olives, sun-dried tomatoes, and a tangy Dijon dressing.

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Chicken Tortellini Soup with Kale

Made with packaged frozen cheese tortellini and boneless skinless chicken thighs that cook in a flavorful tomato broth, this soup is an ideal way to enjoy pasta for lunch, as it reheats well.

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Tabbouleh with Roasted Chicken

Delicious served cold or at room temperature, this herbaceous bulgur salad from cooking icon Ina Garten is flavored with lots of parsley, mint, and scallions. Use store-bought roasted chicken if you wish to streamline prep.

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Ratatouille Lentil Soup

This vegetable-packed French lentil soup from cookbook author Lidey Heuck is inspired by a classic ratatouille, with chunks of tender zucchini, eggplant, red peppers, and tomatoes.

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Grilled Chicken Salad with Herby Tahini Dressing

This satisfying salad features Little gem lettuce, juicy grilled chicken marinated in feta brine, and a tangy Dijon dressing. Keep the dressing on the side if you are making this ahead.

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Warm Puttanesca Pasta Salad

For this vibrant 30-minute pasta salad from cookbook author Ann Taylor Pittman, casarecce pasta gets tossed with crispy prosciutto, pungent anchovies, garlic, and herbs. Though it’s intended to be served warm, it will also be delicious at room temperature.

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Chickpea Salad with Chorizo and Red Peppers

This effortless salad from Rancho Gordo founder Steve Sando comes together in 10 minutes flat with cooked chickpeas, dry-cured Spanish chorizo, and jarred roasted red bell peppers.

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Pasta e Ceci (Pasta with Chickpeas)

This one-pot vegetarian meal comes together in just 30 minutes with pantry staples. Chickpeas and ditalini pasta simmer in a rosemary and thyme-scented broth for plenty of protein.

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Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

Red lentils are simmered with tomatoes and aromatics in a luscious coconut milk broth for this easy dish. Serve with rice to add a little more heft.

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Kale Salad with Cranberries, Almonds and Goat Cheese

A citrus-Dijon vinaigrette makes each bite of this seasonal kale salad exciting to eat. Top with roasted chicken or another protein to make it more filling.

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Italian Wedding Lasagna Soup

A savory Parmesan and cream broth is brimming with juicy Italian sausage meatballs and broken lasagna noodles in this creamy, cozy soup. It has all the appeal of lasagna, but holds up to leftovers even better.

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Mapo Tofu-Inspired Beef and Black Bean Chili

Inspired by the famous Szechuan dish, this spicy and umami-packed chili is flavored with fermented chile and bean paste, mouth-tingling Szechuan peppercorns, and chiles.

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Baingan Bharta (Eggplant Curry)

This warming North Indian curry is made with mashed eggplant, tomatoes, ginger, and fragrant spices. Serve with roti or naan to make it a meal.

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Tomato Chicken Pasta Soup

This comforting and filling soup — packed with skinless chicken thighs, whole tomatoes, and ditalini pasta — can be served warm or cold, like a gazpacho.

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Oyakodon (Chicken and Egg Rice Bowl)

A quick and delicious option for lunch or dinner, this recipe features juicy chicken thighs, soft-set steamed eggs, and tender onions that cook in a flavorful dashi broth. Serve over hot rice to sop up the juices and egg yolks.

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Caramelized Red Pepper and Chicken Stuffed Orzo

Filled with creamy orzo and store-bought rotisserie chicken, these baked peppers will last in the fridge for up to three days, making them a great option for a make-ahead dish.

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