Top 20+ 15-minute lunches you can make with your eyes closed
- Fried Egg Taco
- Quick Curried Salmon and Rice Salad
- Black Bean Toasts
- Quick Egg and Spinach Sandwich
- High-Protein Avocado Toast
- No-Peel Egg Salad
- Spicy Tuna Rice Bowl
- 4-Ingredient White Bean and Tomato Salad
- 4-Ingredient Curry Chicken Salad
- Cucumber and Onion Sandwich
- 15-Minute Couscous Skillet
- Marry Me Chicken Salad
- Italian-Style Tuna Salad
- Creamy White Beans and Greens
- 15-Minute Tuna Melt Toasts
- Ground Beef Hummus Bowls
- Marv ‘n’ Joe Tomato Sandwich
- Broccoli Cheddar Creamy Beans
- Tuna Salad Sandwich
- Chickpea Panini
Spruce up your lunchtime routine with these quick and easy recipes.

Ever find yourself staring into the fridge at lunchtime, hoping something you actually want to eat will magically appear? Well, get ready to upgrade your lunch game! We’ve curated a list of quick and effortless lunch recipes that can be whipped up in 15 minutes or less. Enjoy a classic tuna salad sandwich, indulge in a luxurious bowl of Broccoli Cheddar Creamy Beans, or delight in a Fried Egg Taco. Whatever you decide, you can’t go wrong with these options.
01 of 20
Fried Egg Taco

"The fun part of these tacos is the topping options! I made a version with Monterey Jack cheese and salsa verde one day that was very good. My favorite was red salsa with cheddar, avocado, and cilantro. YUM. You could add some more substantial toppings to these, like crispy bacon, sautéed onions, a little guacamole, or even a crema sauce." —Nick Evans, Recipe Developer
02 of 20
Quick Curried Salmon and Rice Salad

"Made with pantry staples like brown rice (for a faster version, I recommend a microwavable pouch), canned salmon, and frozen vegetables, it’s about as low-effort and budget-friendly as ordering a salad bowl from your favorite lunch spot—just without the $17 price tag." —Alexandra Emanuelli, Recipe Developer
03 of 20
Black Bean Toasts

“I typically cover my baking sheets with foil or parchment to save time when it comes to cleanup. If you don’t mind doing an extra dish, then you can skip this step.” —Sara Haas, Recipe Developer
04 of 20
Quick Egg and Spinach Sandwich

"You can skip or swap the spinach. I often omit it and eat some veggies on the side or substitute it for fresh arugula (my favorite easy green). If you go the spinach route, promise me you won’t overcook it. You want it just wilted, generously seasoned, and bright green. This typically takes under a minute, so keep an eye on it." —Kris Osborne, Recipe Developer
05 of 20
High-Protein Avocado Toast

"Finish your avocado-bean toast with everything bagel seasoning, za’atar, or just some nice flaky sea salt. I also love to top my toast with sliced cherry tomatoes for extra color and fiber. When I’m in the mood for crunch, I sprinkle on toasted sunflower or pumpkin seeds. Kimchi is another wonderful topping." —Alexandra Shytsman, Recipe Developer
06 of 20
No-Peel Egg Salad

"Instead of the usual method for making egg salad, in the egg loaf method, you simply crack all your eggs into a ramekin or bowl, steam them until done to your liking, then chop them up. There’s no guessing about when the eggs are done, no ice water bath, and no peeling." —Lou Perseghin, Recipe Developer
07 of 20
Spicy Tuna Rice Bowl

"I love to make this rice bowl for lunch and top it with whichever crunchy vegetables are in season. Cucumbers and carrots are perfect in the spring, while cabbage and radishes are great for winter. But the veggie toppings are totally optional, and I often make mine with just tuna, Kewpie mayo, Sriracha, and rice. It’s quick, super easy, and surprisingly flavor-packed." —Jessica Furniss, Recipe Developer
08 of 20
4-Ingredient White Bean and Tomato Salad

“When I make this salad, I enjoy it two ways: I’ll eat a portion of it in a bowl for lunch, then spoon the rest onto crostini to share with my family at dinnertime. The garlicky toasts complement the salad so well, it’s like they were meant to go together!” —Coco Morante, Recipe Developer
09 of 20
4-Ingredient Curry Chicken Salad

“You can just snag a rotisserie chicken from the grocery store or even poach a couple of chicken breasts for this salad. I like to shred the chicken by hand, but you could also dice it. From there, it’s just a matter of mixing in mayo, curry powder, and lemon juice.” —Stephanie A Ganz, Recipe Developer
10 of 20
Cucumber and Onion Sandwich

"The beauty of this sandwich, apart from the minimal ingredients, is the minimal prep required to make it. I make a quick pickle with onions and cucumbers using lemon juice and salt, then add the pickled veggies between two slices of bread layered with hummus." —Annika Panikker, Recipe Developer
11 of 20
15-Minute Couscous Skillet

“The secret ingredient is couscous, which has the superpower of only needing five minutes in hot liquid to become tender and plump. If you are unfamiliar with couscous, it’s easy to think it’s a kind of whole grain, like quinoa or rice. It’s actually a tiny pasta made from semolina wheat.” —Robin Asbell, Recipe Developer
12 of 20
Marry Me Chicken Salad

"Since there’s no cooking happening here, it’s totally okay to use pre-grated cheese from the grocery store. (If you cook with pre-grated, it often won’t melt as well due to the anti-caking agents that are usually added.)" —Afton Cyrus, Senior Editor
13 of 20
Italian-Style Tuna Salad

“The trick is to refrain from draining the tuna. The olive oil in the can has tons of flavor and serves as half of the dressing for the salad. I add just a tablespoon of lemon juice to balance out the oil, and the dressing is done.” —Ivy Manning, Recipe Developer
14 of 20
Creamy White Beans and Greens

“Two things set this recipe apart from the other beans and greens out there. First, some beans are mashed before they’re added, and second, I make use of an oft-discarded ingredient: the bean liquid, aka ‘aquafaba.’ Both lend a velvety body to the dish and give it a rich, creamy texture.” —Devan Grimsrud, Recipe Developer
15 of 20
15-Minute Tuna Melt Toasts

“As for the cheese, while I recommend nutty Gruyère or salty cheddar for these toasts, truly any cheese that melts well will work. Try Comté, Emmental, Swiss, Monterey Jack, provolone, or fontina. And you can use preshredded cheese if you don’t feel like grating your own.” —Sheela Prakash, Recipe Developer
16 of 20
Ground Beef Hummus Bowls

“One of the meals I keep coming back to whenever I’m in a rut is ground beef hummus bowls. It’s got a lot going for it—ten minutes to prepare, customizable enough to please every family member, and absolutely loaded with protein.” —Stephanie A Ganz, Recipe Developer
17 of 20
Marv ‘n’ Joe Tomato Sandwich

“I make a batch of garlic butter and keep it in my fridge in a mason jar. Mix 1/2 cup of softened butter with 1 teaspoon garlic salt and 1 tablespoon chopped parsley.” —Claudia Cash, Recipe Developer
18 of 20
Broccoli Cheddar Creamy Beans

“You just need five ingredients (plus a little oil) and 15 minutes to make this dish from start to finish. You’ve got protein from the beans and cheese, and a nice dose of vegetables from the broccoli. Eat it as-is, or pair it with a little crusty bread.” —Laurel Randolph, Associate Editorial Director
19 of 20
Tuna Salad Sandwich

“Cottage cheese might seem like a strange addition to tuna salad, but trust us when we say it's perfect in this sandwich. It adds more protein, plus creaminess and richness.” —Simply Recipes Editors
20 of 20
Chickpea Panini

“Feel free to riff on the recipe using any of the following ideas: Instead of the carrots, use diced celery or fennel. Replace the arugula with a couple of lettuce leaves or thinly sliced cucumber. If you aren’t fond of goat cheese, use whipped cream cheese. Use sliced sourdough or whole-wheat bread instead of a baguette. The spread is also tasty spooned onto whole-grain crackers for a snack. Use cannellini beans instead of chickpeas, if you want.” —Katie Morford, Recipe Developer