Dany Noom is popular for helping people build healthy eating habits, and their recipe suggestions really show it. I’ve tried quite a few and appreciate how the meals balance flavor, vegetables, protein, and manageable portions. These recipes make it easier to stick to a calorie plan, even on a busy day.
If you feel like lunch time means falling into the classic sandwich and chips rut or you’re always going for takeout, putting together quick Noom friendly recipes can change the game. The dishes below focus on filling veggies, smart carb choices, healthy fats, and enough flavor to keep every midday meal interesting and satisfying.
I’m sharing ten of my favorite Noom approved lunch recipes for weight loss. Each one skips heavy sauces and sneaky calories but still leaves you full and energized for the rest of the afternoon.
1. Zesty Chickpea and Veggie Bowl
This bowl is perfect if you want lots of plantbased protein and color. It combines canned chickpeas (rinsed and drained), diced cucumber, cherry tomatoes, red onion, a sprinkle of feta, and a lemon olive oil dressing. I like to toss everything together in a big bowl, then serve over leafy greens for crunch. You can add a spoonful of brown rice if you’re extra hungry.
How to Make It:
- 1 cup canned chickpeas
- 1/2 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 small red onion, finely diced
- 2 tbsp feta cheese
- 1 tbsp olive oil + juice of 1 lemon
Mix all and serve over greens.
2. Asian Inspired Rainbow Veggie Wrap
For anyone who loves fresh and crunchy wraps, this is a super satisfying lunch. I fill a whole wheat wrap with shredded red cabbage, carrots, bell pepper, and cucumber slices. I drizzle on a light homemade peanut lime sauce (a teaspoon does the trick), then roll it up, slice in half, and it’s ready. Great with a side of steamed edamame.
What You’ll Need:
- 1 whole wheat wrap
- 1/2 cup shredded cabbage
- 1/4 cup shredded carrot
- 1/4 bell pepper, thinly sliced
- 1/4 cucumber, sliced
- 1 tsp peanut lime sauce
3. Mediterranean Lentil Salad
Lentils are one of my goto’s for a filling, highfiber lunch. Boil brown lentils until tender, then toss with tomato, cucumber, red onion, Kalamata olives, parsley, and a red wine vinaigrette. This salad stores well for a couple of days and makes a tasty grab and go meal.
Ingredients:
- 1 cup cooked brown lentils
- 1/2 tomato, diced
- 1/2 small cucumber, diced
- 2 tbsp chopped parsley
- 4 Kalamata olives, sliced
- 1 tbsp red wine vinegar + 1 tsp olive oil
Recommended product: Glass Salad Bowl Set – Salad Bowls with Acacia Wood Base and Serving Utensils
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4. Spicy Veggie Quinoa Stir Fry
This recipe works with whatever veggies you have on hand. I sauté broccoli, carrots, snap peas, and bell peppers in a nonstick skillet, add cooked quinoa, a splash of low sodium soy sauce, and some Sriracha if I want heat. It’s quick, filling, and even better as leftovers the next day.
How I Build It:
- 1/2 cup cooked quinoa
- 1/2 cup mixed vegetables
- 1 tsp low sodium soy sauce
- Sriracha to taste
5. Savory Tomato and White Bean Toast
This is my pick when I want something warm and comforting, but light. I mash canned white beans with chopped tomatoes, garlic powder, and a few spinach leaves, then pile it onto a slice of toasted whole grain bread. Top it off with a drizzle of balsamic glaze for a punch of flavor.
What Goes In:
- 1 slice whole grain bread
- 1/2 cup canned white beans
- 1/2 tomato, chopped
- Handful of spinach
- Garlic powder, salt, and pepper
- Balsamic glaze, optional
6. Creamy Avocado and Roasted Veggie Grain Bowl
This bowl focuses on roasted flavor and creamy texture without mayo. Roast sweet potato cubes and zucchini, then toss over cooked brown rice or farro. Add sliced avocado, a handful of arugula, and squeeze a bit of lemon juice on top. The combination is comforting, hearty, and full of nutrients.
Ingredients:
- 1/2 cup roasted sweet potato
- 1/2 cup roasted zucchini
- 1/2 cup cooked brown rice or farro
- 1/2 an avocado
- Handful of arugula, lemon wedge
7. Simple Veggie Packed Minestrone Soup
I love making a big pot of this soup and portioning it out for lunches throughout the week. I use low sodium vegetable broth, white beans, diced tomatoes, zucchini, carrots, celery, and spinach. Add Italian herbs and black pepper for depth, and finish with a sprinkle of nutritional yeast for cheesy flavor without dairy.
Soup Fixings:
- 2 cups low sodium vegetable broth
- 1/2 cup white beans
- 1/2 cup diced tomatoes
- 1/2 cup chopped zucchini & carrot
- 1 celery stalk, chopped
- Handful of spinach
- Italian seasoning, pepper, nutritional yeast
Recommended product: Soup Bowls for Kitchen
8. Spicy Tofu and Veggie Lettuce Cups
Lettuce cups offer a fresh way to skip the bread but still eat with your hands. Sauté diced extrafirm tofu with bell peppers, soy sauce, and chili paste, then stuff into crisp romaine leaves. Each bite is crunchy and savory, with just a fraction of the calories of a classic wrap or sandwich.
What You’ll Use:
- 1/2 block extrafirm tofu, diced
- 1/2 bell pepper, diced
- 1 tbsp low sodium soy sauce
- 1 tsp chili paste or Sriracha
- 4-5 romaine lettuce leaves
9. Roasted Cauliflower and Chickpea ‘Power’ Salad
This salad is sturdy enough to make ahead and take on the go. Roast cauliflower florets and chickpeas together (with olive oil and spices), then pile onto greens with some sunflower seeds. Finish it all with a tangy tahini lemon drizzle for extra flavor.
What Goes In:
- 1 cup cauliflower florets
- 1/2 cup chickpeas
- 1 tsp olive oil, cumin, paprika
- 2 cups mixed greens
- 1 tbsp sunflower seeds
- Tahini + lemon juice for drizzle
10. Fresh Herb and Cucumber Quinoa Salad
This salad is a light and refreshing pick, especially when it’s warm out. Toss cooked quinoa with cucumber, plenty of parsley, mint, diced tomato, and a simple olive oil and lemon juice dressing. It’s a lot like tabbouleh but with more protein, making it great as a side or on its own for lunch.
What You’ll Need:
- 1/2 cup cooked quinoa
- 1/2 cucumber, diced
- 1/2 tomato, diced
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
- 1 tbsp olive oil + juice of 1 lemon
Recommended product: Large Salad Spinner
Smart Tips for Creating Your Own Noom friendly Lunches
Besides sticking to veggie heavy, whole food recipes, a few tips help keep your lunch light and filling. I focus on lean protein (beans, lentils, tofu), nonstarchy veggies (leafy greens, tomatoes, peppers), a whole grain for energy, and a bit of healthy fat (avocado, nuts, seeds). Keeping sauces and dressings light or making your own with lemon, herbs, or a splash of vinegar helps keep calories in check.
Portion sizes matter too; measuring out a serving of grains or beans can help stick to your goals. If I want extra flavor, I pile on more herbs, lemon, or a bit of hot sauce for a burst without extra calories.
Making Noom Recipes Work for Your Routine
Whether you meal prep or throw lunch together quickly, having these go to recipes in your rotation means a healthy option is always within reach. Noom’s approach is about building habits that actually fit daily life, and these veggiefocused, high fiber lunches make it doable.
If you’re curious about more recipes, or if you want to swap out your favorite veggies or proteins for what’s on hand, Noom’s blog and app have plenty of flexible ideas worth checking out. You’ll be surprised at how easy it is to put together a week’s worth of lunches that keep you energized and motivated on your health adventure!
