Bento Box Healthy Lunch 1/30 (Vegan) - Mind Over Munch

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Here’s the first bento box lunch idea of the series! We’ve got one coming EVERY single day this month, so get excited! Today’s box is completely vegan!
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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.
STUFF From this video:
► Bento Box:
► Bento Box Side Container:
► Mini Cookie Scoop:
► Breville Food Processor:
MEATLESS BEAN “MEATBALLS”
Ingredients
1 15 oz can kidney beans
1 clove garlic, minced
1 Tbsp fresh basil, chopped
1⁄2 cup oats
salt & pep (to taste)
Procedure
Preheat oven to 400°F.
Combine all ingredients (except for the basil) in a food processor.
Mix in the fresh basil.
Add water to get a sticky “meat” consistency.
Use your hands to roll into meatballs.
Bake 15 minutes.
Allow to cool before enjoying!
RAINBOW BROWN RICE SALAD
Ingredients
1⁄4 cup brown rice, cooked
1⁄2 tsp olive oil
3 Tbsp fresh basil, chopped
1⁄4 carrot, chopped
4 grape tomatoes, quartered
2 Tbsp corn
2 Tbsp broccoli, chopped
salt & pep, to taste
Procedure
Sauté carrot, tomatoes, corn and broccoli in olive oil over medium heat.
Add fresh basil and mix with cooked rice, tossing until warmed through.
Season with salt & pep to taste.
Enjoy!
CHOCOLATE DIPPED APRICOTS
Ingredients
4 dried apricots
2-3 Tbsp chocolate chips (dairy-free for vegan)
4 almonds
Procedure
Melt chocolate in the microwave, or using a double boiler if preferred.
Dip half of each dried apricot into the chocolate and transfer to a baking sheet lined with parchment paper.
Quickly, before the chocolate sets, add an almond on top.
Allow to set in the fridge for about 15 minutes.
Enjoy!
♫ Music from this episode: Never Gonna Get You, Andy Huckvale
Mind Over Munch Team:
Alyssia (instagram.com/mindovermunch)
Christian (twitter.com/christianlopetz)
Joe - film/editing (YouTube.com/MegaByteFilms)
Nadia (instagram.com/mc-haiku)
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