Bento Box Healthy Lunch 14/30

Bento Box Healthy Lunch 14/30

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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 has a fun twist on a regular sandwich, along with my favorite way to get in those veggies– chips and dip!!
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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:
► Baking Rack:

1 tortilla
1 Tbsp hummus
2 oz deli turkey
3 thin cheddar slices
10-12 spinach leaves
1/4 roma tomato, sliced
1/2 slice turkey bacon, chopped

Spread hummus on tortilla.
Layer deli turkey, cheese, spinach, and tomatoes on top.
Sprinkle bacon pieces.
Roll up tightly, sealing with a bit of hummus.
Slice into pinwheels with a serrated knife. Enjoy!

1 cup lentils, cooked
1 Tbsp Dijon mustard
2 Tbsp hummus
2 Tbsp Greek yogurt
1 Tbsp fresh dill, chopped
1/2 lemon, juiced
6 gherkins pickles, chopped
2 hard boiled eggs, chopped
2 roma tomatoes, chopped
3 green onions, chopped
½ cup shredded carrot
1 celery stalk, chopped
salt, to taste

Whisk together Dijon mustard, hummus, yogurt, dill, lemon juice and salt as your dressing.
Mix all ingredients into the dressing and toss lightly to coat.
Season to taste.

2 avocados
1 lime, juiced
2 Tbsp cilantro
1/2 cup green bell pepper, finely diced
1/2 cup kale leaves, finely chopped
1/4 cup red onion, diced
1 roma tomato, chopped
2 garlic cloves, minced
1/2 cup zucchini, grated
salt & pep, to taste

Mash avocado in a bowl with a fork or masher. Keep it as chunky as you prefer for your guacamole!
Add remaining ingredients and mix to combine. Season to taste. Enjoy!

2 small tortillas
cooking spray
chili powder
additional preferred seasonings

Preheat oven to 350°F.
Cut tortillas into 6 wedges each.
Spray all tortillas and sprinkle with salt/seasonings.
Flip each piece, then spray and add seasonings again.
Transfer to a baking rack on top of a baking sheet (or a tray lined with parchment or foil and sprayed).
Bake 15-18 minutes, until crisp but not too brown. Flip once if not using a baking rack.
Cool before enjoying!

♫ Music from this episode: Secret, Martin Felix Kaczmarski / Alex Arcoleo

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

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