LUNCH 1
BOX 1: Pesto Chik’n Wrap & Cabbage Slaw Salad
1 large tortilla
3 vegan chick’n fingers (or approximate substitution) I use the brand Gardein
3 tbsp pesto
1/2 tomato, sliced
lettuce
1/2 cup cabbage slaw mix (I bought mine at the grocery store, you can also sub any salad mix)
1 tbsp tahini
1 tbsp maple syrup or other liquid sweetener
1 tbsp lemon juice
2 tbsp water to thin it out
Cook the chick’n pieces until they are crispy and golden. Spread the pesto on a large tortilla and layer on the lettuce, tomato and chick’n. Roll it up tightly and cut in half.
Mix together the dressing ingredients and pour over the cabbage slaw/salad mix. Toss to coat and put it in the box next to the wrap.
BOX 2: Strawberries and chocolate cheesecake dip
6 large strawberries, chopped into large chunks
2 tbsp vegan cream cheese (I use Toffuti brand)
1 tsp cocoa
1 tbsp maple syrup or other liquid sweetener
Stir together cream cheese, cocoa and maple syrup until smooth. Put it in the smallest container in your box. Then put the berries next to it. I also added two bliss balls.
LUNCH 2
BOX 1: Soba Noodles
Cooked soba or brown rice noodles (enough to fill your box)
Assorted sliced veggies, I used cabbage, carrots, and red pepper
Almond miso dressing:
1 tbsp almond butter
1 tsp miso paste
1 tsp soy sauce
1 tbsp maple syrup or liquid sweetener
sriracha to taste
squeeze of lemon or lime juice
1-2 tbsp water to thin it out if needed
Fill your box with the noodles and veggies. Stir together the dressing ingredients and put it in the smallest container in your bento box. Pour it on the noodles just prior to eating.
BOX 2: Banana Roll-ups & Fruit
1 large tortilla or crepe
3 tbsp chocolate hazelnut butter or regular nut butter (recipe for a good one here)
1 ripe banana
handful of grapes, dried fruit, coconut, etc
Spread the nut butter on the entire tortilla in a thin, even layer. Place the banana near the bottom and roll it up like a sushi roll. Slice it into sections and put it in the box. I added grapes, dried mulberries and coconut flakes next to my banana roll ups.
LUNCH 3
BOX 1: Fresh Spring Rolls
Assorted sliced veggies (I used cabbage, peppers, carrots, cucumber, and tofu)
2 Rice paper sheets
weet chili sauce
Soak the rice paper in water for a few seconds until it softens, then lay it on a dry flat surface. Add the veggies down near the bottom, then roll it up tightly like a tiny burrito. This takes some practice but I promise you’ll get it in no time :). Add some sweet chilli sauce to the smallest container for dipping the rolls!
BOX 2: Fruit Salad & Stars
1 apple, sliced
1 banana, sliced
3 large strawberries, sliced
Use a cookie cutter to cut shapes in the strawberries and banana slices. DON’T THROW OUT THE SCRAPS. You can freeze them for smoothies or eat them as a snack. Add the apple slices and fruit stars to the box. Make it pretty, of course. Enjoy!
