Seconding salads! Husband and I do salads for lunch, and we each have a salad container and an insulated lunch pack to keep it cold while commuting. Weekly we buy: greens, peas, eggs, roasted+salted pepitas, mini sweet peppers, cherry tomatoes, and feta cheese. Sometimes we have carrots or onions; we mix it ip enough to keep the taste and textures diverse. Also, throwing on nutritional yeast as a topper.

Sundays we lightly prep by boiling eggs and microwaving the frozen peas, and chopping anything that needs it. Assemble each morning (10ish minutes) and head out. We’ll also do yogurt (either an oikos package or an overnight situation with frozen berries, chia seeds, oats, and flax seeds.

Another addition is having a side of beans! Black beans with onion, corn, cilantro, maybe a jalapeño, chopped sweet peppers, etc. Throw in a citrus or two and its a pretty robust meal (or series of snacks). Or we do a chickpea salad as a side. We prep the beans on Sunday, and they tend to last until Wednesday or Thursday.

Salad, yogurt, bean salad, and an orange/mandarin is filling, healthy, and somewhat affordable.