Description
A colorful, nutritious, and completely plant-based lunch option, these Easy Vegan Back-to-School Bento Boxes feature mini veggie wraps, a refreshing pasta salad, crunchy snacks, and a sweet treat—perfect for busy mornings and balanced meals.
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)
Instructions
- Spread hummus over the tortilla and layer with shredded carrots, spinach, and avocado. Season with salt and pepper.
- Roll the tortilla tightly and slice into pinwheels. Use toothpicks to hold them together if needed.
- In a bowl, toss cooked pasta with cherry tomatoes, cucumber, olive oil, lemon juice, salt, and pepper.
- Assemble the bento box with separate compartments: mini wraps, pasta salad, crunchy snack, and fresh fruit.
- Add dairy-free dark chocolate if desired. Seal the bento box in an airtight container and refrigerate until lunchtime.
Notes
Add lemon juice to avocado to prevent browning.
Use gluten-free tortilla and pasta for a gluten-free version.
Store in the fridge for up to 2 days.
No need to reheat—this lunch is best served cold.
Swap hummus with guacamole or bean spread for variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-Cook (aside from pasta)
- Cuisine: American
Nutrition
- Serving Size: 1 bento box
- Calories: 420
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
