I have been addicted to making ramen eggs (ajitama) for lunches lately. I eat one or two eggs over rice with some furikake or toasted seaweed and that's all I need to power through the day. You could pair the dish with more veggies or a miso soup if you're feeling fancy. The nice part is making half a dozen eggs squares me away for the week, so I hardly have to think about what to do.

Another dish I like is Korean steamed eggs (gyeranjjim). It takes not even 10 mins to cook on the stove. Making rice takes longer, and you can make a lot of rice to reheat later in the week. I would cook the eggs fresh each day though , I'm not sure how reheating them would go. The broth that goes with the eggs keeps me fuller than I ever expect.

Baba ghanoush is so tasty when you make it yourself. This requires more effort up front to roast the eggplant, but the dip is good all week. I eat it with carrots, cucumber, cauliflower, and some pita chips.

Regular tuna salad or this chickpea "tuna" salad is always easy to whip up. I always have celery, pickles, and bread on hand so if I'm feeling up for it, I crack open a can of tuna or chickpeas for an easy lunch.