Bento Box Healthy Lunch 21/30 (Vegetarian)
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Here’s the next bento box lunch idea of the series! Can you believe there are only 9 left!? Today’s box is vegetarian, with many vegan components!
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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.
EGG SALAD WRAP
4 boiled eggs
4 boiled egg whites
1 Tbsp Dijon mustard
1/2 cup Greek yogurt
1/4 tsp paprika
2 Tbsp fresh dill, chopped
salt & pep, to taste
1 stalk celery, chopped
1/4 cup green onion, chopped
Chop boiled eggs and egg whites. Set aside.
Mix together Dijon mustard, yogurt, paprika, dill and salt & pep.
Add boiled egg pieces, celery and green onion, then toss to coat.
Fill your tortilla with the egg salad mixture and roll it up burrito-style, nice and tight. Enjoy!
6 cooked tortellini pieces
1/2 mini cucumber, sliced
6 cherry tomatoes
1/2 cup Greek yogurt
1 lime, juiced
2 Tbsp cilantro
1 tsp cumin
1/2 tsp garlic powder
salt, to taste
Add cooked tortellini pieces, cucumber slices, tomatoes, and cilantro leaves to skewers.
Combine dipping sauce ingredients in a food processor until smooth.
Serve dipping sauce on the side for dipping.
BANANA BREAD BARS
3 ripe bananas
2 cups oats
1/2 cup creamy peanut butter
1/2 tsp cinnamon
1/2 cup milk (non-dairy for vegan)
nuts and dark chocolate chips
for topping (dairy-free for vegan, toppings optional)
Preheat oven to 350°F.
Combine all ingredients in a food processor or blender until smooth.
Transfer to a square baking pan or dish, sprayed and lined with foil or parchment paper.
Top with nuts and chocolate if desired.
Bake 20-25 minutes.
Cool before cutting and enjoying!
♫ Music from this episode: Tokyo One, Daniel Gautreau