3 Bento Box Lunches! You think these are going to be your typical boring lunches that you loath eating every day?
It is time to boost your everyday lunches by adding a little bit of flair! These 3 bento box lunches will keep you energized and full a whole day so you can be the best you possible!
If you’re unfamiliar, Bento Box lunches are “a single-portion take-out or home-packed meal common in Japanese cuisine” (wiki.com) Although Bento Boxes were originally filled with Japanese food, they have evolved into something much more. They have taken on the internet, as a new trend that I have become obsessed with!
You can fill your bento box with practically anything!
Salad? Yes! (You can add my Chickpea Quinoa Salad)
Sushi? For sure! My favorite!
I think you get the point. These single portion boxes are perfect for any on-the-go meal and serve as an all-in-one container to hold your main, side and snacks.
It’s summer, and I know that if you are working you NEED to eat lunch. Also, even if you are a teen like me, staying home (writing blog posts and filming videos), you still NEED to eat lunch.
Sometimes I find that my lunches become somewhat of a “what can I find to eat in the house that requires little prep?” kind of meal. Are you like me?
In order to cross this road and eat a proper lunch, I need to be organized. Last week I was super organized and prepared my lunches from the recipes I tested for new posts (those are the best lunches!), and other times I prep my lunches earlier in the week so I don’t need to worry about my laziness kicking in.
I am being totally honest when I say that having Bento Boxes prepared in the fridge for the week is a lifesaver and a must-try! Once you try making a few of my bento box recipes, you will never turn back!
These 3 bento Box Lunches contain:
My first Bento Box is filled with protein packed rice and peas, a fruit assortment, peppers, and a little sweet snack.
I cannot take full credit for the rice and peas recipe. If only I was as good of a cook as my Savta (Grandmother). I tried my Savta’s rice and peas this year and fell in love. The flavors are magnificent, and there is something so special about a grandmother’s cooking.
I tweaked her recipe a bit to make it a bit simpler to make (no frying onions anymore), and a bit healthier (I used brown rice instead of white rice). You will be sitting eating lunch and feel as if you are eating a fresh home-cooked meal when you only put seconds into assembling the dish.
You must try this recipe!
Next up is my personal favorite Sushi Bento Box! You will be seeing a few sushi recipes in the upcoming months because I am totally obsessed. Sushi seems a bit intimidating to make, but once you make it one time, you will make it all the time!
The key to making great sushi is the rice. If the rice is not seasoned to perfection, the sushi can lack tons of flavor. I also slice all my sushi vegetables into small strips so that they are all evenly shaped. Then, I cut the raw tuna into a thicker rectangle piece because raw fish is life! Or at least, it’s my life.
If you’re not a fan of raw fish or you are vegan, you can substitute the fish with tofu or more vegetables. The sky is the limit when it comes to sushi. The trick to making perfect sushi every time is to roll the sushi roll (no pun intended) very tightly.
Of course, I had to pair my sushi with edamame (which I can eat all day), a chopped pear (because who doesn’t love pairs in their sushi), and a sweet cookie.
This sushi bento box will change your lunches forever!
Finally, let’s talk Summer Salmon Rolls. I filled these rolls with avocado, hummus, cooked salmon, and cucumbers to maximize the flavor. Summer rolls are fun and are one of the best lunches too! Although rice paper feels and looks weird, it doesn’t have much taste and it brings the entire dish together.
Now, you must give these 3 Bento Box Lunches a try! You’re going to love making and eating these lunches!
If you’re interested in watching the video tutorial, click here: https://youtu.be/pGIO-wIMwsg
Bento Box Lunches
- Prep Time: 30-40 min each
- Total Time: 30-40 min each
- Yield: 1 serving each
Rice and Peas:
- 1/4 cup brown rice
- 1 cup frozen pea/green bean mix
- 2 teaspoons oil (avocado oil, olive oil, or grapeseed oil)
- 1/2 teaspoon coriander
- Pinch of salt
- Pinch of pepper
- 2 garlic cloves
- 1/2 cup sushi rice
- 3/4 teaspoon sugar
- 1 teaspoon rice vinegar
- 1/4 teaspoon salt
- 1 sheet nori
- 1 avocado or 1 small mango, cut into slices
- 1 small cucumber or 1/4 of a large cucumber, julienne
- 1-2 oz raw tuna ( can replace with other fish or another vegetable if vegan)
Salmon Summer Rolls
- 3 rice paper sheets
- 1, 5 oz fillet salmon
- 1/4 of a cucumber, julienne
- 1/4 cup sliced carrots
- 1/2 avocado
- 1/4 cup hummus or other tasty spread
- 1/2 tablespoon olive oil
- pinch of salt
Sweet Potato Sticks
- 1 sweet potato
- 1-3 tablespoons olive oil
- pinch of salt
Rice and Peas:
- Combine 1/4 cup brown rice with 3/4 cup water in a small pot. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 25 minutes.
- Then, add 1/4 cup water, 1 cup of frozen peas/green beans, 2 teaspoons oil, pinch salt, 1/2 teaspoon coriander, a pinch of pepper, and 2 crushed garlic cloves.
- Cook, covered, for another 12-25 minutes, or until all the water is absorbed.
- To make sushi, cook sushi rice according to package directions. Once the rice is cooled, mix in 3/4 teaspoon sugar, 1 teaspoon rice vinegar, and 1/4 teaspoon salt.
- Place the nori onto a bamboo sushi mat (shiny side facing down), and spread the prepared rice over the top, leaving 1/2 inch edge without rice.
- Place the avocado slices, julienne cucumber, and raw fish slices onto the rice, and roll up.
Summer Salmon Rolls
- Drizzle oil and salt over the salmon and cook at 400℉ for 15-20 minutes. Allow the salmon to cool before breaking up into smaller pieces.
- To make each roll: Rinse 1 sheet of rice paper until warm water for 10 -15 seconds. Allow the excess water to drip off and place the rice paper onto a large plate. Spread the hummus onto the rice paper (towards the front), then add salmon pieces, cucumbers, carrot slices and avocado onto the top. Fold the sides of the rice paper towards the center of the wrap, and then roll tightly.
- Repeat this step until the three rice paper rolls are made.
- Cut in half before eating.
Sweet Potato Sticks
- Preheat the oven to 350℉ and line a cookie sheet with parchment paper.
- Cut the sweet potato into sticks. Place the sweet potatoes onto the prepared baking sheet and drizzle with olive oil and sprinkle with salt. Bake for 45 minutes or until crispy on the outside and soft on the inside.
Bento Box Assembly
Bento Box 1: Place the rice and beans, 1/2 cup cherries + 8 strawberries, 1/2 baby pepper rings, and two Chocolate Chip Peanut Butter Cookies into the container. Place the lid on top and refrigerate until it’s time to eat or take to work/school.
Bento Box 2: Place the sushi roll, 1 cup edamame, 1 chopped pear, and two Jam Thumbprint Cookies into the container. Place the lid on top and refrigerate until it’s time to eat or take to work/school.
Bento Box 3: Place the Salmon Summer Rolls, Sweet Potato Sticks, a chopped peach/nectarine, and blueberries into the container. Place the lid on top and refrigerate until it’s time to eat or take to work/school.
Loved these 3 Bento Box Lunches??
Want more summer recipe??? Check these out!