Looking for an easy, no-head weekday lunch? Look no further than these Bento Box Lunches! Which would you try?
Bento box lunches are a great way to pack for lunch on-the-go. Choose an assortment of healthy ingredients for vibrant meals and balanced nutrition that’s utterly convenient for work or school.
These boxes are perfect for kids and adults alike. They are balanced and well-suited for those looking to decrease their meat consumption or those who are fully plant-based!
Which one would you try?
Tempeh Rice Paper Wraps Box
Ingredients
- 14 oz Tempeh
- 3 tbsp soy sauce
- 3 tbsp maple syrup
- 1.5 tbsp avocado oil
- 12 rice paper sheets
- 1 small cucumber julienned
- 1 carrot julienned
- 1 cup red cabbage julienned
Almond Satay Sauce
- 4 tbsp almond butter
- 2 tbsp lemon juice
- 2 tbsp water
- 3 tsp brown sugar
- 1.5 tsp soy sauce
- 1/2 tsp avocado oil
Instructions
- Panfry over medium heat, until all the sides are lightly browned. While the tempeh is frying, mix together the soy sauce, maple syrup and avocado oil. Add to the tempeh, once done frying. Place aside.
- Next, prep the satay sauce. Soften the almond butter in the microwave for 30 seconds. Place all the ingredients in a small bowl. Then blend using a fork until smooth. You might need to add another 1 to 2 tablespoons of water to loosen the mixture if needed.
- Lastly, assemble the wraps. Fill a large bowl with warm water. Dip the rice paper wrapper into the water until you feel it start to soften (15-20 seconds). Place the wrapper on a damp towel. On the bottom third of the wrapper, place a small amount of carrot, cucumber, and red cabbage, then top with tempeh. Roll it up: fold the two small sides up (like a burrito), then gently pull the bottom of the roll up and over the filling (tuck the filling in using your hands). Repeat with the remaining wrappers and fillings. Serve the rice paper rolls with the satay dipping sauce.
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Chickpea Salad Sandwiches Box
Ingredients
- 30 oz Chickpeas cooked, drained and rinsed
- 2 Celery sticks
- 6 Green Onions sliced
- 1 tsp Garlic Powder
- 4 tbsp Vegan Mayonaise
- 2 tbsp Lemon Juice
- 8 slices Bread
- Lettuce/Spring Mix/Sprouts
Instructions
- Thinly slice the celery (if it’s a large rib, cut in half lengthwise first). Thinly slice the green onions as well.
- Combine the chickpeas with the chopped celery and green onions, garlic powder mayonnaise and lemon juice. If the salad is dry, add more mayonnaise (cooked chickpeas have a drier texture than canned).
- Assemble the chickpea salad sandwich. Top the sandwich with lettuce or greens and chickpea spread.
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Crunchy Broccoli Edamame Salad Box
Ingredients
- 1 lb Broccoli Florets
- 1/2 Red Onion Diced
- 1/3 cup Sunflower Seeds
- 1/3 cup Dried Cranberries
- 1/2 cup Greek Yogurt
- 1.5 Tbsp Red Wine Vinegar
- 1 Tbsp Maple Syrup
Instructions
- Place chopped broccoli, red onion, sunflower seeds and dried cherries in a large mixing bowl.
- In a small bowl, whisk together yogurt, vinegar and maple syrup until smooth. Pour over broccoli mixture and toss well until everything is coated. Taste and adjust seasoning if needed, adding salt, pepper, or vinegar to get flavours to really pop if necessary. The broccoli will soften a bit and the salad will get even more flavourful as it sits.
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Mexican Pinwheels Box
Ingredients
- 2 Green Onions chopped
- 1 Red Pepper finely sliced
- 1 cup Black Beans rinsed and drained
- 1 cup Hummus
- 1 cup Baby Spinach
- 1/2 cup Shredded Cheese
- 4 Wraps
- 1 cup Salsa for serving
Instructions
- Spread hummus on the tortilla in a thin layer. Place the spinach in the middle in a layer of each tortilla. Place the peppers and onion on one side and black beans on the other side. Layer cheese on top of everything.
- ightly roll up the tortilla, keeping it as tight as possible and rolling smoothly at the end (don’t worry if a little bit falls out!). Slice off the ends and either eat or discard; then slice the remainder into 8 pieces. Serve immediately with salsa (optional) or refrigerate until serving. They’re perfect for lunches.
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