Bento Box Healthy Lunch 8/30 (Vegan)

Bento Box Healthy Lunch 8/30 (Vegan)

Bento Box #8! Such a light & heathy vegan lunch! With brownie bites, crispy edamame, & vegan spring rolls!
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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:
► Bento Box Side Container:
► Rice Paper:
► Wooden Taster Spoons:
► Mini Cookie Scoop:
► Breville Food Processor:

1 16 oz block super firm
or firm tofu
½ tsp olive oil
2 Tbsp soy sauce or liquid aminos
2 Tbsp peanut butter

spring roll wrappers
slices of red bell pepper,
cucumber, carrot, mango
fresh cilantro

Place tofu block on top of a cutting board lined with paper towels, then top with additional paper towels and another board. Place a few cans of food or something heavy on top to weigh it down and “press” the tofu. This will help get the moisture out of the block. Press for 1-4 hours.
Cut tofu block into ¼” slabs for quicker cooking.
Mix soy sauce, olive oil and peanut butter to make your dipping sauce. Brush the sauce onto each slab of tofu.
In a sprayed skillet over medium-high heat, cook the tofu 3-4 minutes on each side, until golden brown.
Cut each slab into smaller strips for spring roll assembly.
To assemble, soak your spring roll wrapper in warm water according to package directions (some require 5 seconds, some up to 60).
Add tofu strips, as well as slices of fruits, vegetables and cilantro.
Roll up “burrito-style,” working quickly before the spring roll wrapper loses elasticity, and pinch to seal.
These are best enjoyed the same day as assembly.

1 cup shelled edamame
½ tsp olive oil
½ tsp garlic powder
1/4 tsp oregano
1/2 tsp paprika

Preheat oven to 400°F.
Dry your shelled edamame between paper towels.
Toss dried edamame in olive oil and spices. (Remember that you can use any spices you prefer!)
Spread the edamame on a baking pan lined with parchment.
Roast 25-30 minutes, stirring 1-2 times.
Allow to cool slightly—they will continue to crisp!

1/2 cup almonds
1/2 cup pitted dates
1 1/2 Tbsp cocoa powder
pinch of salt

If your dates are hard, soak them in warm water for a few hours so they are easier to blend.
Combine all ingredients in a food processor and blend until sticky.
Add salt to taste. The amount will also depend on whether you choose to use salted almonds or not.
Roll into balls around the size of 2 tsp each and refrigerate to firm up. Enjoy!

Music from this episode: Going All The Way, Martin Felix Kaczmarski

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

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Christian Lopetz About the author

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