15 Spiralized Meals That Make Great Lunch Leftovers

15 spiralized meals that make great lunch leftovers

15 spiralized meals that make great lunch leftovers

I used to dislike eating leftovers for lunch the next day. To me, every single meal is so precious, that I actually refer to every meal as a “credit” and treat each individual “credit” as an opportunity to try something new.

However, while it would be great to have a total food experience at each meal, that’s not always the case, as things like our schedules take control and we’re left scarfing down a slice of pizza or a protein bar on our way in between meetings.

The solution? LEFTOVERS.

Especially because I cook all the time for this blog, I always have leftovers. Lu used to get bummed out when he’d see something I posted on Instagram and then come home only to see that it wasn’t saved in the fridge. I would give it away to the doormen, thinking, “I don’t want to eat this again for dinner! I want something new!”

Now I’ve smartened up, or maybe I’ve just gotten busier and now appreciate leftovers. However, certain spiralized meals don’t make great leftovers. Have you seen my meal planning post?

These are meals that work well as dinners and can be saved (so make extras!) for lunch the next day, whether you’re bringing it into an office or reheating it at home.

15 Spiralized Meals That Make Great Lunch Leftovers

1. Instant Cup of Noodles with Spiralized Vegetables

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2. Mom’s Chicken over Spiralized Root Vegetables

Mom's Chicken over Spiralized Root Vegetables

3. One Pot Vegan Fajitas with Spiralized Sweet Potato Rice

One Pot Vegan Fajitas with Spiralized Sweet Potato Rice

4. Vegan Buffalo Cauliflower with Spiralized Sweet Potato Noodles

Vegan Buffalo Cauliflower with Spiralized Sweet Potato Noodles

5. Summer Chopped Chicken Salad with Spiralized Cucumber and Salsa Verde

Summer Chopped Chicken Salad with Spiralized Cucumber and Salsa Verde

6. Kung Pao Chicken and Snap Peas with Spiralized Onions

Kung Pao Chicken and Snap Peas wish Spiralized Onions

7. Thai Quinoa and Zucchini Noodle Salad

Thai Quinoa and Zucchini Noodle Salad

8. Italian Zucchini Pasta Salad

Italian Zucchini Pasta Salad

9. Summer Zucchini Pasta Salad with Green Yogurt-Herb Dressing

Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing

10. Spiralized Golden Beet Arroz Con Pollo

Spiralized Golden Beet Arroz Con Pollo

11. Sausage and Peppers with Zucchini Noodles

Sausage and Peppers with Zucchini Noodles

12. Sweet Potato Pasta with Chicken Sausage and Corn

Sweet Potato Pasts with Chicken Sausage and Corn

13. Tahini Chicken and Carrot Noodle Bowl

Tahini Chicken and Carrot Noodle Bowl

14. Beef Picadillo with Spiralized Green Bell Peppers

Beef Picadillo with Spiralized Green Bell Peppers

15. Italian Zucchini Noodle Turkey Burger Patty

Italian Zucchini Noodle Turkey Burger Patty

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6 comments

Allison says:
Cheers to #5! I got a dinner and two lunches out of that a couple of weeks ago; I made it for my parents this past weekend as well, and they LOVED it! Sadly, I couldn't bring my spiralizer from NYC to CT, so I had to make cucumber ribbons with a peeler...amazing so tedious something like that is now. ;-)
April says:
I'd also add your al fresca zucchini pasta salad - it's one of my favorites and it keeps for a really long time! :-)
Elizabeth King says:
I made #11 recipe up last week & I loved it. I am finally trying to make more spiralled recipes. Not sure what has taken me so long. Somedsy I hope to have your inspiralizer but at present the Canadian $ is too low & my budget too tight!
Cincy says:
I think this is my favorite of your posts ever. I want to make everyone of these recipes tonight!!!
Shirley says:
I signed up for your emails. I did not get your Starter Guide.
Cassie says:
Everything here looks amazing, especially the vegan fajitas and buffalo cauliflower!

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...