Bento Box Healthy Lunch 26/30 (Vegan)
Bento Box #26! You’ll love the vegan burrito & pasta salad in this healthy vegan lunch! Turn food into art with fruit skewers and celery hummus worms!
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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.
SWEET POTATO AVOCADO & BLACK BEAN BURRITO
1/4-1/3 sweet potato, cooked (enough for about 1/4 cup mashed)
salt, to taste
1/8 tsp cumin
1/8 tsp chili powder
2 tsp salsa
2 Tbsp black beans
Mash cooked sweet potato and season to taste with salt, cumin, and chili powder.
Mix in salsa.
Fill tortillas with sweet potato mash, avocado slices and black beans.
Roll up the burrito tightly and cut in half. Enjoy!
CREAMY-CRUNCHY PASTA SALAD
2 cups pasta of choice, cooked
1/2 cup coconut milk yogurt (or Greek if preferred)
2 tsp orange juice
2 tsp olive oil
3 Tbsp parsley, chopped
1 1/2 cups grapes, halved
1/2 cup broccoli, chopped
2 Tbsp slivered almonds
salt & pep, to taste
Whisk together coconut milk yogurt, orange juice, olive oil, and parsley. Season with salt & pep, to taste.
Add pasta, grapes, broccoli and slivered almonds, and toss lightly to coat.
Chill and enjoy!
♫ Music from this episode: Red Hot Salsa, Terry Devine-King
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