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Fresh 7-Layer Rainbow Bento Box Recipe Easy Healthy Lunch for Picky Eaters

Fresh 7-Layer Rainbow Bento Box - featured image
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A colorful, fresh, and healthy 7-layer bento box lunch that appeals to picky eaters with a mix of textures and flavors. Quick to prepare and perfect for school, work, or picnics.

Ingredients

Scale
  • 1 cup cooked quinoa or brown rice (about 185g)
  • 1 cup baby spinach leaves (about 30g)
  • 1 cup cherry tomatoes, halved (about 150g)
  • ½ cup shredded carrots (about 50g)
  • ½ cup cucumber slices, thinly sliced (about 50g)
  • ¼ cup pickled radishes (about 30g) – optional but recommended
  • 2 large hard-boiled eggs, sliced
  • ½ cup shelled and cooked edamame (about 75g)
  • 2 tablespoons plain Greek yogurt (about 30g)
  • 1 teaspoon lemon juice (about 5ml)
  • ½ teaspoon honey (about 2.5ml)
  • Salt and pepper to taste

Instructions

  1. Rinse ½ cup (90g) quinoa under cold water. Combine with 1 cup (240ml) water in a saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool about 10 minutes.
  2. Place 2 large eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat and cover the pan. Let eggs sit for 10 minutes. Drain and cool under cold running water. Peel and slice thinly.
  3. Rinse 1 cup baby spinach, 1 cup cherry tomatoes, ½ cup shredded carrots, and ½ cup cucumber slices. Halve the tomatoes and slice cucumbers thinly. Drain pickled radishes if using.
  4. Boil ½ cup shelled edamame for 3-5 minutes until tender. Drain and cool.
  5. In a small bowl, whisk together 2 tablespoons Greek yogurt, 1 teaspoon lemon juice, ½ teaspoon honey, salt, and pepper. Adjust seasoning to taste.
  6. Assemble the bento box by layering quinoa or brown rice at the bottom, then baby spinach, followed by cherry tomatoes, shredded carrots, cucumber slices, pickled radishes, and edamame in neat rows or sections. Finally, add sliced eggs on the side or middle. Drizzle dressing over each layer or pack separately.
  7. Pack the lid securely and refrigerate if not eating immediately. Best enjoyed within 4-6 hours for peak freshness.

Notes

Cool cooked quinoa or rice completely before layering to prevent wilting veggies. Use fresh eggs a few days old for easier peeling. Keep dressing separate if preparing ahead to maintain crispness. Use sharp knives for clean cuts. Avoid overpacking the bento to preserve texture. Variations include vegan substitutions and seasonal ingredient swaps.

Nutrition

Keywords: bento box, healthy lunch, picky eaters, 7-layer lunch, quinoa lunch, veggie lunch, easy lunch, colorful lunch, gluten-free lunch

Find it online: https://bitesienna.com/fresh-7-layer-rainbow-bento-box-recipe-easy-healthy-lunch-for-picky-eaters/