Bento Box Healthy Lunch 4/30 (Vegan)
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Here’s the next bento box lunch idea of the series! We’ve got one coming EVERY single day this month, so get excited! Today’s box is completely vegan!
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BENTO SERIES INFORMATION
In this series I use the Bento Box linked below, but you can use whatever you prefer to package your lunch! I am simply sharing ideas as inspiration, but these are not intended to be replicated exactly as shown– take what you want and leave what you don’t! That being said, I did design all of the bento box lunches to be between 450 and 550 calories for your convenience, so if you are interested, all nutrition information is available in the eBook (linked above) for both the individual recipes and the entire boxes. Recipes in the eBook are also noted in grams/metric in addition to cups/imperial, and how long the recipe will last is also noted. All of the recipes are intended to be able to be eaten at room temperature or cold, so there is no need to reheat. If there is a recipe you prefer to consume warm, it’s best to package it separately to warm up as you’d like.
STUFF From this video:
► Bento Box: amzn.to/2huhKly
► Bento Box Side Container: amzn.to/2iNtqPP
► Mini Cookie Scoop: amzn.to/2hxOaNx
► Skewers: amzn.to/2iL87lY
► Breville Food Processor: amzn.to/2io3q0R
1 cup short-grain brown rice, uncooked
1 cup frozen mixed veggies, thawed
1 Tbsp black sesame seeds
Add rice to a medium saucepan and cover with 1 ¾ cups (240 mL)cold water.
Bring to a boil, stir once, and turn heat down to low.
Cover and cook until rice is soft (around 40 minutes).
Remove pan from heat. Leave covered for 5 minutes.
Stir in veggies and sesame seeds.
Transfer to a medium bowl. Allow to sit until cool enough to handle (about 10 minutes).
Use a cookie scoop and your hands to roll/mold mixture into small balls (around 1” each).
Store in the fridge.
Enjoy with soy sauce on the side!
Lasts 3-4 days in the fridge.
1 15 oz can black beans
1 15 oz can garbanzo beans
1 15 oz can corn
1 14 oz can diced tomatoes
½ cup onion
1 lime, juiced
1 lemon, juiced
1/2 tsp cumin
1/4 cup cilantro
1/2 tsp chili powder
salt & pep, to taste
Drain & rinse all canned ingredients.
Toss all ingredients together until well combined.
Chill in the fridge—this gets better the longer it sits!
Lasts 4-5 days in the fridge.
BRUSSELS SPROUTS SLAW
2 cups Brussels sprouts
1 pear, cut into matchsticks
3 Tbsp slivered almonds
3 Tbsp dried blueberries
1 Tbsp lemon juice
2 tsp olive oil
1 tsp maple syrup/honey
1 tsp Dijon mustard
1/4 tsp salt
Place Brussels sprouts into the food processor and pulse until chopped into “slaw” pieces.
Whisk lemon juice, olive oil, maple syrup, Dijon mustard, and salt to make your dressing.
Lightly toss Brussels sprouts slaw, pear matchsticks, almonds, blueberries and dressing together, coating completely.
♫ Music from this episode: How’s It Going, Martin Felix Kaczmarski