Bento Box Healthy Lunch 20/30 (Vegan)

Bento Box Healthy Lunch 20/30 (Vegan)

Bento Box #20! Check out this healthy vegan lunch with edamame salad, vegan mac and cheese, & chocolate clementines! Easy lunch that’s full of flavor!
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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:
► Fruit Cookie Cutters:
► Breville Food Processor:

1 15 oz can chickpeas
1/2 cup edamame
1/3 cup red bell pepper, chopped
2 Tbsp dried cranberries
2 Tbsp sunflower seeds
1 Tbsp olive oil
1 Tbsp fresh basil, chopped
salt & pep, to taste

Toss all ingredients together to combine.
Season to taste with salt & pep. Enjoy!

Watch the video:
12 oz elbow pasta of choice
1 ½ cups milk (non-dairy for vegan)
1 15 oz can pumpkin pureé
½ cup nutritional yeast
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1 clove garlic
½ tsp garlic powder
½ tsp onion powder
¾ tsp salt
¼ tsp pepper

Cook pasta according to package directions and set aside.
Combine the remaining ingredients in a blender or food processor, blending until smooth and creamy.
Transfer the mixture to a large saucepan over medium to medium-high heat, bringing to a light boil (just enough to warm it as desired).
Remove from heat and add the pasta to the sauce, stirring lightly to coat. Devour!

1 clementine
1-2 Tbsp dark chocolate chips (dairy-free for vegan)

Peel clementine and separate into individual wedges.
Melt chocolate chips using a microwave, or double boiler if preferred.
Dip each clementine wedge into the chocolate so it is halfway covered.
Transfer to a pan lined with parchment.
Allow chocolate to set at room temperature or in the fridge. Enjoy!

♫ Music from this episode: Sky Lounge, Martin Felix Kaczmarski

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

The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

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Alyssia Sheikh About the author

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