Bento Box Healthy Lunch 7/30

Bento Box Healthy Lunch 7/30

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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 can be modified to be completely vegetarian, and has many vegan components!
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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:
► Mini Cookie Scoop:

1/2 cup romaine hearts, chopped small
2 Tbsp croutons
2 Tbsp parmesan cheese
2/3 cup wild rice, cooked
2 oz chicken breast, cooked & chopped (omit for vegetarian)
Caesar dressing (1.5 T Greek yogurt, 2 t parmesan, 1/2 t olive oil, 1 t lemon juice, 1/4 t anchovy paste, 1/2 t Dijon, 1 t garlic, 1/8 t Worcestershire, salt & pep to taste)

Combine Caesar dressing ingredients in a food processor. Set aside.
Toss all salad ingredients together.
Add dressing and toss to coat. Enjoy!

1 cup canned corn
2 cups zucchini, grated
2 eggs
2 egg whites
1/4 tsp garlic powder
1/4 tsp onion powder
1/4-1/2 salt & pep, to taste
1/3 cup shredded cheddar cheese
1 cup flour (oat for GF, or AP or wheat)
1/4 cup onion, diced

Mix all ingredients together, seasoning to taste.
Heat a skillet over medium-high heat and spray with cooking spray.
Scoop out a heaping tablespoon of the mixture and transfer it to the skillet, molding into a flat patty between 1/4” and 1/2” (0.5-1.25cm) thick.
Allow to cook 3-4 minutes on each side, until golden brown. Enjoy!

1 1/2 cups tomatoes, diced
1/2 cup cauliflower rice
1/2 cup yellow bell pepper, diced
1/2 cup zucchini, diced
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1 lime, juiced
1 tsp olive oil
1/4 tsp cumin
1/4 tsp salt & pep, to taste

Mix all ingredients together.
Season to taste with salt & pep, and any additional spices you prefer!

Music from this episode: Love You To Bits, Tom Peters / Gavin Harrison / Lorenzo De Feo / Remy Mallett

Mind Over Munch Team:
Alyssia (
Christian (
Joe – film/editing (
Nadia (

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