Bento Box Healthy Lunch 12/30 (Vegan)
Bento Box #12! PB&J quesadilla, homemade savory granola, and carrot mash! Healthy vegan lunch that’s SO EASY!
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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.
PB STRAWBERRY QUESADILLA
1 1/2 Tbsp peanut butter
1/2 cup (75g) strawberries, sliced
pinch of cinnamon
Spread peanut butter onto your tortilla.
Layer strawberries over half of the tortilla and sprinkle with cinnamon.
Fold the tortilla in half and transfer to a sprayed skillet over medium-high heat.
Allow to cook for 3-5 minutes on each side, until golden brown.
To pack for lunch, allow to cool before cutting into wedges.
CURRY CASHEW SAVORY GRANOLA
3 Tbsp olive oil
2 Tbsp maple syrup
1/2 tsp salt
1/2 tsp turmeric
1 tsp paprika
1 tsp chili powder
1 tsp curry powder
1/2 tsp cumin
1 cup oats
1/3 cup pepitas
1/3 cup cashews
1/3 cup unsweetened coconut flakes
Preheat oven to 350°F.
Combine olive oil, maple syrup and spices in a bowl.
Add oats, pepitas, cashews and coconut flakes and mix to coat.
Transfer mixture to a baking pan lined with parchment and sprayed.
Bake 20-25 minutes, until it starts to brown.
Allow to cool completely before breaking up into pieces.
SWEET POTATO CARROT MASH
1 medium sweet potato, cubed
1 carrot, chopped
2 Tbsp milk (non-dairy for vegan)
cinnamon, to taste
salt, to taste
slivered almonds &
fresh parsley for topping
Add carrots and sweet potato cubes to a pot with enough water to cover the vegetables.
Bring to a boil, turn down to a simmer, and allow to cook until fork-tender (around 10 minutes).
Drain the water from the vegetables.
Add milk to the vegetables and mash with a fork or masher.
Season with cinnamon and salt to taste. Top with fresh parsley and slivered almonds.
♫ Music from this episode: Something Fresh 2, Martin Felix Kaczmarski
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