Bento Box Healthy Lunch 18/30 (Vegan)
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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 is completely vegan!
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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.
STUFF From this video:
► Bento Box: amzn.to/2huhKly
QUINOA FRUITY SALAD
1 1/2 cups quinoa, cooked
1/2 cup mango, chopped
2 kiwis, chopped
1/2 cup strawberries, chopped
1/4 cup pine nuts
1/2 cup blueberries
2 Tbsp mint, chopped
2 tsp olive oil
1 lime, juice & zest
2 tsp maple syrup
pinch of salt
Whisk together olive oil, lime zest & juice, maple syrup, salt and mint.
Add remaining ingredients and toss to coat.
Season to taste. Enjoy!
HONEY MUSTARD ENERGY BARS
2 cups oats
1 cup puffed quinoa or millet
1/3 cup almonds
1/3 cup cashews
1/3 cup chia seeds
1/2 tsp salt
2 Tbsp Dijon mustard
1/2 cup maple syrup
1 Tbsp milk (non-dairy for vegan)
1/2 cup cashew butter
Preheat oven to 350°F.
Whisk together dry ingredients (first six) and liquid ingredients (last 4) separately.
Combine dry mixture into wet.
Transfer to an 8” or 9” square baking pan lined with foil and sprayed.
Bake 25-30 minutes, until golden brown and the center is set.
If the sides start to brown halfway through, cover the top with foil.
Allow to cool completely before cutting. Enjoy!
ROASTED GREEN PEAS
2 cupS fresh or frozen green peas
1 tsp olive oil
1 tsp salt
1/2 tsp garlic powder
Preheat oven to 325°F.
If using frozen peas, dry out as much as possible in paper towels.
If using fresh peas, blanch for 1-2 minutes in boiling water and then dry in paper towels.
Toss the dried peas with olive oil and spices. (Remember that you can use any spices you prefer!)
Transfer to a baking pan lined with parchment paper.
Bake 35-40 minutes, tossing once.
If not crunchy enough, bake another 10-15 minutes.
Cool and then serve!
♫ Music from this episode: Saturday Night Shakedown, Marc Jackson Burrows