Stretch your lunch budget: 10 easy, filling meal ideas that cost under $2 per person - daily tips
The good news is that an economical lunchbox doesn’t have to be boring. With rice, couscous, pasta, eggs, tuna, lentils, chickpeas, potatoes, or seasonal vegetables, you can prepare simple, hearty meals that often cost less than $2 per person, depending on brands, portion sizes, and what you already have in your cupboards.
The secret is to choose an inexpensive base, add a small source of protein, some vegetables, and then a sauce or seasoning to bring it all together. And to keep things practical, here are 10 lunchbox ideas with some of our latest recipes to try.
1. Pearl couscous salad with surimi
To keep it budget-friendly, adjust the quantities based on what you have on hand: a little less surimi, more vegetables, a homemade dressing and you’re all set. It’s fresh, easy to pack, and perfect for a quick lunch.
This salad of pearl couscous with surimi is a fresh, colorful recipe, perfect for anyone looking for a light, nutritious, and easy-to-prepare meal. Pearl couscous, known for its firm texture, pairs with surimi and fresh vegetables to create a...
2. Potato, egg, and tomato salad
If you want to stick to a tight budget, use just a little feta or replace it with a cheaper cheese you already have in the fridge. The most important thing is the dressing: mustard, lemon, yogurt, or homemade vinaigrette to keep the salad from getting dry.
This potato salad combines simple, flavorful ingredients such as feta cheese , eggs, cherry tomatoes, olives, and fresh parsley. Dressed with olive oil and vinegar, this colorful, light recipe is inspired by Mediterranean cuisine. It’s perfect...
3. Cowpea salad with tuna, eggs, and olives
Add some tuna, eggs, and a few olives, and you’ve got a complete lunchbox meal that will really keep you going until dinner. It’s the kind of recipe that’s perfect for making in double portions: one for today, one for tomorrow.
This cowpea salad with tuna is a traditional Portuguese recipe that is fresh, nutritious and very easy to prepare. Along with the main ingredients, it includes hard-boiled eggs , tomato, onion, olives and a simple olive oil and vinegar dressing....
4. Creamy spelt salad with roasted vegetables
For an inexpensive lunch option, use seasonal vegetables or leftovers from dinner: zucchini, carrots, bell peppers, onions, eggplant… A creamy homemade sauce is all you need to bring everything together and make it feel like a real home-cooked meal.
Perfect for the warmer months, this farro salad with zucchini , eggplant and roasted cherry tomatoes wins you over at the first bite with its extraordinary balance of flavors. The sweetness of the oven-roasted vegetables meets the freshness of...
5. Creamy pasta with zucchini and cherry tomatoes
To keep the dish tasting good, cook the pasta al dente and set aside a little sauce if needed. You can also turn this recipe into a cold dish by using a lighter sauce and well-drained vegetables.
Creamy pasta with zucchini , cherry tomatoes , Philadelphia and lemon is one of those pasta dishes that wins you over with its aroma alone: fresh, velvety, colorful and full of delicate yet vibrant flavors. Zucchini add sweetness and...
6. Cucumber salad with roasted chickpeas, avocado, and feta
To stay under $2 per person, adjust the more expensive ingredients: use less avocado, add a little feta as a topping, and include more cucumber or seasonal raw vegetables. Keep the chickpeas separate if you want them to stay crunchy until lunchtime.
Fancy a hearty salad that's a little different from the classics? This version ticks all the boxes! Between the crunch of the cucumber, the creaminess of the avocado and the crisp, spicy chickpeas, every bite is full of texture and flavor. The...
7. Sliced sardine cake
To put together a complete lunchbox, add a carrot salad, a few cherry tomatoes, some cucumber, or plain yogurt on the side. The cake then becomes the filling foundation of the meal, without having to buy a ready-made dish.
This easy, fluffy creamy pie with sardines , made in a blender , is one of those practical recipes that can save any meal. The light batter comes together quickly in the blender, and the flavorful filling is made with well-seasoned sardines. The...
8. Big Mac-style wraps, lunch box version
For a lunchbox, wrap the wrap tightly and avoid sauces that are too runny. A compact filling, a well-drained salad, and a sheet of parchment paper wrapped around it will help keep the texture pleasant until lunchtime.
Craving a burger but don’t have any buns? These Big Mac-style wraps are the perfect solution: all the iconic flavor of the classic sandwich, rolled up into an easy-to-eat version that’s ready in a flash. They’re filled with golden-brown beef...
9. Anti-waste omelet with crispy rice
It’s also a great way to use up a portion of rice you’ve forgotten about in the fridge. Add some vegetables, an egg, and a seasoning that really brings the flavor out, and you’ve got a complete meal without having to go grocery shopping again.
This omelette combines pre-cooked basmati rice sautéed in neutral oil, enriched with a Korean fermented chili paste ( gochujang ) and butter for a savory base. Beaten eggs are poured over crispy rice and cooked covered, then topped with edamame...
10. Potato and tuna terrine
It’s also a great way to use simple ingredients: potatoes, tuna, sauce, and seasonings. To save money, make several portions and serve them with seasonal vegetables.
This cold potato and tuna cake is somewhere between a Russian salad and deviled eggs. We’ve made it with a very simple base: boiled potatoes, tuna, pickles, and mayonnaise. These are classic ingredients that are easy to find and go perfectly together....
A modern, practical lunchbox that won't break the bank
The advantage of these recipes is that they’re easy to adapt: swap out any ingredients that are too expensive, add more seasonal vegetables, use leftovers, and keep the sauce on the side when needed. The result: a lunchbox that’s more modern, more indulgent, and always designed with lunchtime in mind.
Adèle Peyches
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