Para Llevar: 4 Easy Recipes You Can Make Ahead and Take To Work

Here’s a treat for all the work-a-day warriors who eat lunch, and often dinner, at their desks: recipes from Packed, a new cookbook that serves up easy to carry lunches that are as nutritious as they are delicious.

Related: 8 Ways to Spice Up Your Salads

Most often, the deskside go-to isn’t exactly appetizing: a soggy sandwich, half an avocado, leftovers that don’t get hot in your 10-watt office microwave. Yum.

Packed provides an alternative: tasty, nutrient-rich recipes that can be made ahead, travel well, and give you a lunch you’ll actually look forward to.

We liked the recipes so much that we made them into a story – Para Llevar (To Go) – the March/April issue of Latina Magazine.

Enjoy! 

Click through to get the recipes!

Very Berry Granola Bars

• 1 cup jumbo rolled oats
• 1 cup extra virgin coconut oil
• 2 tbsp honey
• 2 tbsp nut butter
• 1 tsp vanilla extract

Get the full recipe.

Speedy Burrito Bowl

• 1 cup canned kidney beans, drained and rinsed
• ½ spring onion sliced
• ¼ bell pepper, deseeded and chopped
• ½ avocado, chopped
• 1 handful of plum tomatoes, cut into quarters

Get the full recipe.

Kale, Almond, Quinoa Salad

• ⅓ cup quinoa
• 1 tbsp almonds
• 1 large handful of curly kale leaves
• 1 tsp extra virgin olive oil

Get the full recipe.

Warm Chorizo, Tomato, and Chickpea Salad

• 3 small chorizo sausages, roughly sliced
• 2 scallions, diagonally sliced
• ½ bell pepper, deseeded and sliced
• 1 handful plum or cherry tomatoes, cut in half
• ⅓ cup cooked chickpeas, rinsed

Get the full recipe.