Bento Box Healthy Lunch 20/30 (Vegan)
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Here’s the next bento box lunch idea of the series! New episode DAILY this month! 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.
CHICKPEA EDAMAME SALAD
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!
PUMPKIN MAC & CHEESE
Watch the video: bit.ly/2il8jas
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!
1-2 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