Bento Box Healthy Lunch 15/30 (Vegan)
SUBSCRIBE for new Bento Boxes every day in January! http://bit.ly/MindOverMunch
Here’s the next bento box lunch idea of the series! Can you believe we’re over 1/2 way through? We’ve got one coming EVERY single day this month, so get excited! Today’s box is completely vegan!
NEW Bento eBook: bit.ly/1nDyR6h
30 Day Email Kickstart Course: bit.ly/2ivSM5t
Enter our FOOD PROCESSOR GIVEAWAY by subscribing to for our website newsletter: www.mindovermunch.com
Watch the full Bento Series Playlist here! bit.ly/2hxQJiw
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/2jDZJEW
► Bento Box Side Container: amzn.to/2jDZKJ0
► Baking Rack: amzn.to/2iPZdio
► Mini Cookie Scoop: amzn.to/2jE8Eq1
► Breville Food Processor: amzn.to/2k8Dk3b
BEAN LETTUCE CUPS
1/2 cup white beans
3 Tbsp cilantro, chopped
1/2 avocado, cubed
1 Tbsp red onion, diced
1/4 carrot, shredded & chopped
1/2 tsp olive oil
1/4 tsp cumin
salt, to taste
bibb lettuce/boston lettuce leaves
Combine all ingredients (except for lettuce) in a bowl and toss to combine.
Season to taste.
Serve in lettuce leaves!
Watch video here: bit.ly/2hEH6yV
1/2 cup (35g) kale
1/4 tsp olive oil
salt & pep, to taste
Preheat oven to 300°F (150°C).
Massage kale with olive oil.
Sprinkle with salt & pep.
Transfer to a baking rack on top of a baking pan.
Bake 10 minutes, until leaves begin to crisp and brown.
Cool and enjoy!
Lasts 2 days, best served same day.
COCONUT CARROT LIME BITES
1 lime, juice and zest
2 cups pitted dates
1 cup unsweetened
1/2 cup carrots, chopped
Add all ingredients to a food processor and blend until a sticky dough-ball mixture forms.
Roll into smaller balls, around 1” (2.5 cm).
Refrigerate to firm up and enjoy!
♫ Music from this episode: Pennaria Coral, Martin Felix Kaczmarski