Healthy Lunch Hacks: Build-Your-Own Bento
Welcome to quarantine kitchen's new best friend: the bento lunch (a.k.a. snack-adjacent, but for the adult palate and aesthetic)
This flavorful and colorful recipe incorporates three powerhouse summer veggies: corn, soybeans (edamame), and bell peppers. Packed with fiber, protein, and healthy fat, this vegetarian recipe can stand alone as a balanced meal or be served as a side dish. We also love topping it with our favorite chopped meat for a non-veg version!
Enjoy all year round by subbing in frozen produce.
Serves 4 as a full meal, or 8 as a side dish
Shell and steam edamame. Drain and rinse with cold water. Shuck corn. Chop onions and herbs. Combine main ingredients in large bowl, set aside. Whisk dressing ingredients together in a small bowl. Add dressing to main ingredients. Toss to coat.
Nutrition (based on 4 servings):
Calories: 386; Fat: 18g; Saturated Fat: 2g; Sodium: 126 mg; Carbs: 44g; Fiber: 10g; Protein: 21g
Welcome to quarantine kitchen's new best friend: the bento lunch (a.k.a. snack-adjacent, but for the adult palate and aesthetic)
Three ways to make lunch planning (for school, work, or otherwise) easy and fun again (and colorful, and fresh, and healthy, too!).