Bento Box Healthy Lunch 25/30 (Vegetarian)
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Here’s the next bento box lunch idea of the series, 25/30! 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.
ENGLISH MUFFIN PIZZA
1 English muffin
1 oz mozzarella cheese
2 Tbsp tomato sauce
2-3 Tbsp green bell pepper, diced
(or your favorite veggies
Preheat oven or toaster oven to 350°F.
Toast English muffin in your toaster so it is lightly browned.
Spread sauce on top of English muffin.
Top with cheese and veggies as desired.
Bake for 5-8 minutes, until bread is toasty and cheese is melted.
Enjoy now or later! Best served same day.
1 large zucchini
1 large potato, peeled
1/2 cup shredded cheese
1/4 cup flour (oat for GF, or AP or wheat)
1/3 cup onion, diced
2 cloves garlic, minced
1 Tbsp fresh dill, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
Shred potato and zucchini with a cheese grater. Mix shreds with onion and salt, then allow to sit while moisture draws out a bit.
Drain the veggies and eliminate any liquid you can by placing the veggies in paper towels and squeezing.
Preheat oven to 425°F.
Mix all ingredients together with the veggie shreds.
Transfer spoonfuls of the mixture onto a pan lined with parchment and sprayed, then press into small cakes around 2-3” wide and about 1/4” thick.
Bake 10-15 minutes, flip, and then bake another 10–15 minutes, until golden brown on each side.
PURPLE CAULIFLOWER MASH
1 head purple cauliflower, florets (white cauliflower works, too!)
3 cloves garlic
1 Tbsp Greek yogurt
1 tsp olive oil
1/4 tsp salt & pep, to taste
1 tsp chives, chopped, for topping
Add cauliflower and garlic to a pot of water.
Bring to a boil, reduce to a simmer, and allow to cook until fork tender (around 10 minutes).
Drain the cauliflower and transfer to the food processor.
Add other ingredients (except chives) and pulse into a mash, until it’s as chunky or smooth as you prefer. Season to taste.
Top with fresh chives!
Lasts 3-4 days in the fridge.
♫ Music from this episode: Artificial Life, Jason Pedder / Jeff Dale / Ben Ziapour