So excited to share this one with you! You might think, looking at it, a more suitable name would have been ‘tofu and kale salad’ or something along those lines, given that it takes up the biggest compartment and is the main dish – but just look at that watermelon. Look at it! It even has little seeds and everything. Let’s be honest, it’s the star here. Nothing that adorable can ever take second place – no, the spotlight is on you today, watermelon jelly slices!
I love these little guys. They’re so fun to make, plus they look and taste amazing. Let’s walk through it together so you can make your own! Firstly, jelly crystals. We were lucky enough to find some vegan watermelon jelly, which works for Amy. Mix it up as per the instructions, and add a bit of watermelon juice or pulp as it cools to give it that cloudy look and super watermelon taste (artificial watermelon flavour has nothing on the real thing!). Once it has cooled to room temperature, take the two halves of a hollowed out lime and fill them with the mixture. Chill this in the fridge until set, then slice into smaller wedges and cover with black sesame seeds. Talk about fun! I still can’t get over how cute the seeds are 😂
Now that they’re done, I suppose we should take a look at the rest of the lunchbox too! Marinated tofu on a fresh salad is always a good choice, and a simple rainbow fruit salad is also classic. Add a kidney bean salad for some long-lasting energy and smoked almonds for crunch, and you have an incredible lunch box on your hands. Enjoy!
- Tofu, kale, spring onion, sugar snap peas, avocado, red chilli, pine nuts, spinach
- Raspberries, strawberries, nectarine, pineapple, kiwi, blueberries, flowers
- Red kidney beans, tomato, red capsicum, micro-herbs
- Vegan watermelon jelly wedges, granola, flowers
- Smoked almonds
Real talk, kitchen gadgets are the best. Who can walk past a kitchen supply store or Target without emerging with a handful of potentially useless devices? Mandolin slicers, those frozen banana nice-cream machines, animal shaped waffle makers (no regrets on this one), there’s just so many cool things to buy that will waste space in the cupboards. One thing that I do, however, use all the time, is my vegetable spiralizer! If you haven’t given one a try you must, they’re a heap of fun and actually give some super surprising results!
If you’ve ever thought to yourself ‘boy I do love zucchini but I feel I am bored with it and can’t possibly deal with its uninspiring form anymore’ then I think a spiralizer may be for you. Ours has two functions, noodles and ribbons. Opted for ribbon style here and wasn’t disappointed! It’s actually interesting how it takes on a different flavour when it’s sliced so thinly. Think of a flake, compared to a regular piece of chocolate – not the same, right? This is like the flake of the vegetable world. It’s light, it’s airy, it’s fresh and it just feels very #healthy #cleaneating #inspo, if that’s the look you’re going for.
Pair your lighter-than-air feeling salad with some heavier sides and you’ve got a balanced lunch box all ready to go. Curry cauliflower and kidney beans make up some bulk, and some crinkle cut sweet potato chips and vegan greek yoghurt will make sure you feel fuller for longer. Keep things sweet with a blueberry watermelon combo, and finish up with a crunchy granola bite. Perfect lunch!
- Zucchini ribbons, tomato, micro-herbs, flaked almonds, pine nuts, spinach, rocket
- Curry cauliflower, red kidney beans, sesame seeds, coriander
- Sweet potato chips, Tofutti greek yoghurt, jalapeños
- Granola cluster, rose petals
- Blueberries, watermelon
One of Amy’s favourites! Fresh fruit, summer salad, hearty salad, couscous/capsicum dip combo and banana with coconut yoghurt – how can you go wrong! We decided to take one of out newest lunch boxes, the bento cinco out for a test drive, and we weren’t disappointed. The question is, does five compartments mean five times the fun? Sure, why not! Having all these little segments means you’re basically serving up a little tasting plate – small bites and nibbles of everything! Let’s get into it.
The first question is, do you eat the compartments one at a time, or mix the couscous and kidney beans into the salad and finish with fruit and yoghurt! Maybe you like to switch things up and mix the yoghurt into the salad? Perhaps fruit on couscous? Hmm. I hope not. That would be terrible. Let’s just stick with the regular combinations for now.
I’d say the main part of this lunch box is the fresh summer salad. If you can get your hands on some sugar snap peas these give such a green, fresh taste. Pair it with all your favourite vegetables, and decorate it with herbs as you see fit – the little white flowers are actually basil flowers from our basil plant! I love growing basil, except it seems intent on bolting and giving me nothing but basil flowers and seeds. Even if you’re handy with the scissors, they’ll always manage to sneak one past you, so why not embrace it and serve it up! They’re edible, have a super mild basil taste, and look awesome. Win win.
From there just fill this up with whatever you can find – couscous and capsicum dip is a lovely little savoury treat, and I even included a couple of chips on there to give it some crunch! Kidney beans provide body and the fruit and yoghurt are a great finisher. We really enjoyed this lunch box – if you give it a try, let us know how you go!
- Spinach, sugar snap peas, spring onion, avocado, basil flowers, abby corn, coriander, pepitas
- Blueberries, strawberries, raspberries, grapefruit, oranges, kiwi fruit, edible flowersS
- Coconut yoghurt, banana, toasted coconut, edible flower
- Red kidney beans, radish, red chilli
- Couscous, capsicum dip, chips
Spicing things up with a Mexican inspired Planetbox fiesta! I feel we play around with these flavours a lot these days, and I’ve got it down to a fine art of ‘if it’s delicious and evenly vaguely mexican in theme, in it goes!’. Kidney beans, sweet potato, spicy jalapeños and lime all come together beautifully, topped with coriander and some vegan greek yoghurt (wait, we’re in Greece now – I thought this was Mexican!) to give it a creamy, rich feel. Don’t forget the toasted chickpeas too! Such a crunchy little snack and go really well with these flavours.
Alongside we’ve got a kale and tomato salad to lighten things up. Avocado and couscous are paired off in the top right compartment, followed by strawberry and pomegranate to cut through all those strong flavours. Finally, put in a cute little treat – we went with raw vegan green matcha chocolate! It’s a really great no fuss lunchbox, just good flavours paired up with one another.
- Red kidney beans, toasted chickpeas, coriander, lime, sweet potato, red and yellow capsicum, Toffuti vegan greek yoghurt, jalapeños, sriracha
- Kale, tomato, peas, spring onions, pepitas
- Strawberry, pomegranate
- Couscous, avocado
- Matcha chocolate