Name: Easy Vegan Back-to-School Bento Boxes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 large tortilla (gluten-free if needed); 3 tbsp hummus; 1/4 cup shredded carrot; 1/4 cup baby spinach; 1/4 avocado, sliced; Salt and pepper to taste; 1 cup cooked pasta (use gluten-free if desired); 1/4 cup cherry tomatoes, halved; 2 tbsp chopped cucumber; 1 tbsp olive oil; 1 tsp lemon juice; Salt and pepper to taste; 1/4 cup roasted chickpeas or trail mix; 1/4 cup fruit (grapes, berries, or apple slices); A few squares of dairy-free dark chocolate (optional)

A colorful, nutritious, and completely plant-based lunch option, these Easy Vegan Back-to-School Bento Boxes are perfect for busy mornings. I pack them with wholesome ingredients like mini veggie wraps, a refreshing pasta salad, crunchy snacks, and a sweet treat to keep things fun and balanced. Whether I’m prepping for school, work, or just want something quick and ready to go, this bento box makes lunch exciting without the stress.

Why You’ll Love This Recipe

I love how this bento box brings variety, flavor, and nutrition all in one. The mini wraps are creamy and fresh, the pasta salad is tangy and satisfying, and the sides offer the perfect mix of crunch and sweetness. It’s super quick to prepare, easy to customize, and totally kid-approved. Best of all, it’s 100% vegan and can be made gluten-free, so it works for a range of dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mini Hummus & Veggie Wraps:

1 large tortilla (gluten-free if needed)

1/4 cup shredded carrot

3 tbsp hummus

1/4 cup baby spinach

1/4 avocado, sliced

Salt and pepper to taste

For the Pasta Salad:

1 cup cooked pasta (use gluten-free if desired)

1/4 cup cherry tomatoes, halved

2 tbsp chopped cucumber

1 tbsp olive oil

1 tsp lemon juice

Salt and pepper to taste

For the Sweet Treats & Sides:

1/4 cup roasted chickpeas or trail mix

1/4 cup fruit (grapes, berries, or apple slices)

A few squares of dairy-free dark chocolate (optional)

Directions

I start by spreading hummus over a large tortilla and layering it with shredded carrots, baby spinach, and avocado. After seasoning with a bit of salt and pepper, I roll the tortilla tightly and slice it into pinwheels. Toothpicks help hold them together if needed.

Next, I toss the cooked pasta with halved cherry tomatoes, chopped cucumber, olive oil, lemon juice, and season it well. It’s a light and fresh salad that holds up great in the fridge.

To assemble the bento box, I use separate compartments for the mini wraps, pasta salad, my crunchy snack (like roasted chickpeas or trail mix), and fresh fruit. If I’m in the mood, I’ll slip in a square or two of dairy-free dark chocolate as a treat.

Once everything’s packed, I seal the box in an airtight container and refrigerate it until lunchtime.

Servings and timing

Servings: 1 bento box

Prep Time: 15 minutes

Cooking Time: 10 minutes (for pasta)

Total Time: 25 minutes

Calories: ~420 kcal per box

Variations

I like changing it up depending on what I have on hand. Instead of hummus, I sometimes use a bean spread or guacamole. I can swap in different veggies like bell peppers, lettuce, or shredded beets. For the pasta salad, adding olives, sweet corn, or even vegan cheese cubes adds a fun twist. And if I’m craving something sweet but healthy, I’ll replace the dark chocolate with a homemade energy ball or dried fruit.

Storage/Reheating

I store my bento box in an airtight container in the fridge and it stays fresh for up to 2 days. The wraps and pasta salad hold their texture well. If I’m prepping ahead, I keep the avocado slices sealed tight or add a splash of lemon juice to prevent browning. Since everything is meant to be eaten cold, there’s no need to reheat — just grab and go.

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FAQs

How can I keep the avocado from browning in the wrap?

I add a few drops of lemon juice to the avocado before rolling the wrap. It helps prevent browning and keeps it fresh until lunchtime.

Can I make this gluten-free?

Absolutely. I just use a gluten-free tortilla and pasta, and everything else in the box is naturally gluten-free.

What’s a good protein substitute if I don’t like chickpeas?

Roasted edamame or a handful of nuts work great. I sometimes include a small container of tofu cubes or tempeh bites for extra protein.

Can I pack this the night before?

Yes, I often prep it the night before. I keep it sealed in the fridge and it tastes just as fresh the next day.

What’s the best pasta shape to use?

I usually go for short pasta like fusilli, penne, or macaroni — they hold the dressing well and fit easily in the container.

Conclusion

This Easy Vegan Back-to-School Bento Box is my go-to lunch when I want something quick, nutritious, and full of variety. It’s super adaptable, kid-friendly, and perfect for both school and adult lunches. I love how it turns simple ingredients into a balanced, satisfying meal I can feel good about packing — and eating.

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