Fall Bento Box Lunch Ideas for School or Work 🍁 (Vegan)
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Recipes in this Video
3 recipes
Ingredients
- ●2 large sweet potatoes
- ●2 cups kale, chopped
- ●1 cup black beans, drained and rinsed
- ●1/2 cup corn, canned or frozen
- ●1/2 tsp cumin
- ●1/2 tsp paprika
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1/4 cup shredded cheese (optional)
- ●1 avocado, sliced (for topping)
- ●Fresh cilantro (for garnish)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash the sweet potatoes and pierce them several times with a fork.
- 3Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender.
- 4While the sweet potatoes are baking, heat olive oil in a pan over medium heat.
- 5Add the chopped kale to the pan and sauté for about 3-5 minutes until wilted.
- 6Stir in the black beans, corn, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes until heated through.
- 7Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- 8Cut each sweet potato in half lengthwise and scoop out a bit of the flesh to create a boat shape.
- 9Fill each sweet potato half with the kale and bean mixture.
- 10If using, sprinkle shredded cheese on top and return to the oven for an additional 5-10 minutes until the cheese is melted.
- 11Top with avocado slices and fresh cilantro before serving.
Equipment
baking sheetpanknifecutting board
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups mixed greens
- ●1 cup roasted butternut squash, cubed
- ●1 cup roasted Brussels sprouts, halved
- ●1/2 cup red onion, thinly sliced
- ●1/2 cup cherry tomatoes, halved
- ●1 cup smoky tempeh, diced
- ●1/4 cup pumpkin seeds
- ●1/4 cup dried cranberries
- ●3 tbsp olive oil
- ●2 tbsp balsamic vinegar
- ●1 tsp maple syrup
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Toss the butternut squash and Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- 3While the vegetables are roasting, prepare the smoky tempeh. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced tempeh and cook until golden brown and crispy, about 5-7 minutes.
- 4In a large bowl, combine the mixed greens, roasted butternut squash, roasted Brussels sprouts, red onion, and cherry tomatoes.
- 5In a small bowl, whisk together the balsamic vinegar, maple syrup, and remaining olive oil. Season with salt and pepper to taste.
- 6Pour the dressing over the salad and toss gently to combine.
- 7Add the smoky tempeh, pumpkin seeds, and dried cranberries to the salad. Toss lightly to distribute.
- 8Serve immediately, or chill in the refrigerator for 15-20 minutes before serving for a refreshing taste.
Equipment
baking sheetskilletlarge bowlsmall bowlwhisk
Ingredients
- ●2 slices whole grain bread
- ●1 medium apple, sliced
- ●2 tbsp peanut butter
- ●1 tsp honey (optional)
- ●1/4 tsp cinnamon (optional)
Instructions
- 1Spread 1 tablespoon of peanut butter on one slice of bread.
- 2Layer the apple slices evenly on top of the peanut butter.
- 3Drizzle honey over the apple slices if using.
- 4Sprinkle cinnamon over the apples if desired.
- 5Spread the remaining tablespoon of peanut butter on the second slice of bread.
- 6Place the second slice of bread on top of the apple layer, peanut butter side down.
- 7Press gently to secure the sandwich.
- 8Cut the sandwich in half for easier eating.
- 9Serve immediately or wrap for a snack later.
Equipment
knifecutting boardspreading knife
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