A Week’s Worth of Vegetarian Bento Lunches

It’s been a busy quarter. And I’ve got 6 more weeks ahead of me before the school year is over. I know wherever you are, whoever you are, chances are you might be in the middle of a busy time too. Having more tasks on your to-do list certainly contributes to that overwhelmed feeling, but I keep “pack a lunch” on my morning task list regardless. Why? Because eating poorly makes me feel like I’m falling behind in an important area of my life, but also because I find some comfort and order in the packing process.

I know; it’s completely dumb. But filling the little empty compartments in my bento lunchboxes and tucking the box into my bag/basket on my way out the door makes me feel just a tiny bit like I’ve got my shit together. Like I’m starting the day off on the right foot. Of course I’m also thrilled when I get out of my morning class knowing there are 5 deep pockets of food I get to devour.

I’ve been in a lunch-packing groove the last few months and thought I’d share 7 of my latest successes with you. Here is a week’s worth of organized food (lunches anyway) to hopefully either inspire your lunchtime endeavors or at the very least give you pleasing pictures of neatly arranged food to look at. I’ve found some new favorite products which have been on repeat in my bentos so some of these are going to look similar. (Maybe the repetition and predictability is somehow comforting too? Who knows. My brain is a complicated place, especially the food-related regions.)

• Mandarin orange segments
• Whisps Parmesan Cheese Crisps
• Brami Garlic and Rosemary Italian Snacking Lupini Beans
• Broccoli roasted with olive oil, salt and pepper
• Chuao Sprinkle Dreams chocolate

• Strawberries
• Celery and cucumber
• Brami Garlic and Rosemary Italian Snacking Lupini Beans
• Whole Foods Lemon Hummus
• Whisps Parmesan Cheese Crisps

• 100% whole wheat mini pita bread
• Biena Honey Roasted Chickpeas
• Sugar snap peas
• Frozen tart cherries
• Whisps Parmesan Cheese Crisps
• Chuao Sprinkle Dreams chocolate

• Orange bell pepper
• Strawberries
• Biena Honey Roasted Chickpeas
• Whole Foods Lemon Hummus
• Whisps Parmesan Cheese Crisps

• Yellow bell pepper
• Baby cucumbers
• Strawberries
• Homemade Pita Chips with Garlic, Olive Oil, Butter, and Sea Salt (from Super Natural Every Day by Heidi Swanson)
• White Bean Spread with Rosemary and Toasted Almonds (from Super Natural Every Day by Heidi Swanson)

• Black olives
• Bartlett pear
• Raspberries
• Half a peanut butter and jelly sandwich
• Cucumbers
• Part skim mozzarella cheese

• Mandarin orange segments
• Red carrot sticks
• Madecasse 70% Pure Dark Chocolate Bar
• Wonderful Salt and Pepper Pistachios
• Sushi sandwich with marinated tofu, bell pepper, and basil
• Low sodium soy sauce

A couple of notable mentions for protein contributions to these vegetarian lunches: one cheese and two beans. The Parmesan crisps are quite satisfying. For 23 crisps you get 13 g protein and 50% of your Daily Value for calcium, and this cheese requires no refrigeration. Next, snacking beans. What the heck? I discovered them at Whole Foods and was intrigued. They come in a little zipper pouch that doesn’t need to be refrigerated until after opening. A serving size is 25 beans, and yes, I counted them out. For a mere 60 calories you get 7 g protein and 7 g fiber. Fantastic! Lastly, the honey roasted chickpeas. They essentially taste like candy and for 1/4 cup you get 5 g plant protein and 6 g fiber. All three of these novel products are tasty and portable and will definitely be added to my lunchtime bento arsenal.

Hopefully, if you’re also in a bit of a busy period right now, there’s an end in sight. For me, summer quarter will mean a lighter load. In the meantime, find little bits of comfort and solace where you can, even if it’s in the redundant patterns of your lunchbox.

This is not a sponsored post. I paid for all pictured lunch items myself. Just found some neato products and wanted to share them.

Kristine Duncan, Registered Dietitian

I’m a Registered Dietitian, the author of Veg Girl RD, and a vegetarian who loves to eat. I’m a nutrition nerd who teaches at the University of Washington and Skagit Valley College. I also write about nutrition professionally for magazines and books. If you want to know more, check out my About page.