Three sample plant-based lunchboxes–each containing a fruit, vegetable, carbohydrate, healthy fat, and protein–to help kick off the school year. Bean & Rice Burrito with a simple dressing of sesame tahini, fresh lemon juice, and salt. Optional add-ins could include spinach and pre-cooked tempeh strips. Strawberries, blueberries and apple, carrots and cucumber with a little treat of dairy-free chocolate chips + almonds (or use sunflower seeds if nut-free).Crackers (cracker recipe from The Kitchn blog), vegan cheese slices and hummus (Blender Hummus recipe from the Fat Free Vegan blog). Sugar snap peas + cherry tomatoes with an optional drizzle of balsamic dressing. Next, choose a fruit and nut or seed that will taste okay if some balsamic dressing drips over, such as dates and strawberries + cashews, walnuts or sunflower seeds.Mashed avocado sandwich mashing 1/2 an avocado, a tsp tahini, a splash lemon juice, + salt & pepper (or use hummus instead) topping with radish or cucumber slices + optional sliced red pepper or tomato. Celery sticks + apple slices & almond butter for dipping (or blend tahini with dates for a dipping sauce). Cashews, vegan chocolate chips, + adding roasted chickpeas (not shown in photo) would boost the protein content.
- Lunch container can be purchased on Amazon.
- Some favorite vegan cheese product info: Chao Cheese from Field Roast, Parmela Creamery’s artisan nut milk cheeses, and Miyoko’s Kitchen artisan vegan cultured nut products. Cheese products not tried but heard a lot about: Treeline Cheese and Daiya shredded cheeses are good for melting on pizza or nachos.
- Dreena Burton’s article on tips for packing plant-based lunches for kids
- Veggies Don’t Bite vegan school lunchbox ideas
- YouTube’s Mind Over Munch Vegan Bento Box Lunches