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
If you’re feeling a little adventurous and tofu just isn’t cutting it anymore in the flavour department, it’s time to kick things up a notch (or about 10). Tempeh tostada time! Love it or hate it, no one can deny tempeh packs a bold flavour. It’s hard to even describe – nutty and fermented and pungent and just… strong! It’ll blow your socks off even if you’re a seasoned tempeh veteran, so we thought pairing it up with some chilled out flavours and creamy elements might help to bring it down to earth a bit while still emphasising its uniqueness.
So let’s take a closer look! We marinated the tempeh in a soy-paprika mix, then cooked it in the oven. This gives it a fun, smoky kind of flavour without covering too much of the inherent tempeh-ness of the whole thing. Putting it on a toasted tortilla and pairing it with creamy avocado and sweet mango lets is shine, while a little blob of vegan cream cheese rounds the whole thing out. Set it on a bed of kale and add some black beans, and you have a tostada fit for a king or queen!
Couscous, chickpea and hummus is usually my favourite side ever, but decided to break the mould this time and go with a sweet capsicum dip and peanuts! It never hurts to mix things up. With some fresh fruits on the side for dessert (including the often overlooked rockmelon!) you have a complete lunchbox that’s sure to please even the pickiest of eaters. Give it a go!
- Tempeh, sesame seeds, red chilli, vegan cream cheese, coriander, red cabbage, pepitas, pickled japaeño, spring onion, avocado, mango, orange capsicum, kale, black beans
- Couscous, chickpeas, red capsicum dip, peanuts, chilli flakes
- Strawberry, rockmelon, cherry, edible flower
We love trying out new things here at Lettuce Lunch, so we were overjoyed when we got out hands on a Planetbox! These things are great, really let you experiment with a whole lot of different flavours and little bites rather than just having a huge main dish all the time. Different lunch boxes all have their place, but we had a lot of fun coming up with ideas for this one!
In the end I decided to make Amy a filling, fresh avocado bagel with sprouts! I love growing sprouts at home and I had a big handful ready to go just as this idea popped into my head, and it turned out to be a match made in heaven. Bagels are super delicious and great, but the one thing they lack is that healthy, green, fresh vibe that sprouts have in spades. Combine the two and you have the ultimate combination! A little avocado to get things moving even more and you have a creamy, loaded bagel ready to go. Yum!
Sitting it on a bed of crunchy vegetables will help lighten it up further. Pair this with a kidney bean and red chilli salad, some crunchy soya crisps and pepitas, a sweet berry salad with mint, and finish with your favourite sweet treat – sometimes it’s ok to be a little indulgent!
- Toasted bagel, avocado, avocado, sprouts, bocconcini, flaked almonds, tomatoes, carrot, yellow capsicums
- Raspberries, blueberries, strawberries, mint, edible flowers
- Red kidney beans, radish, red chilli
- Lindt coconut chocolate, rose petals
- Soya crisps, pepitas
What better way to eat the rainbow then by gathering up every vegetable you can find and go to town! Really, we just love them that much, and if they happen to look nice when you arrange them in colour order then that’s just the cherry on top! This is actually one of my favourite lunch boxes – it’s kind of cool in an understated way; it’s just a lunch box that is packed to the brim with things you want to eat. That hummus doesn’t have to stay over that side either – bridge the gap, bring it over, get messy. Vegetables, toasted chickpeas, hummus… bliss.
Not only does it taste amazing, but making it is even easier! Just throw all your favourite vegetables in a lunch box over a solid base – we went with kidney beans, but you could go with rice, pasta – anything you like really. Giving it a bit of body will help you stay fuller for longer, while the vegetables should have your vitamins and minerals sorted. Toasted chickpeas help give some filling earthiness and have a great textural quality to them. With the hummus getting mixed about, you’re in for a real treat with this lunch box – every bite is something different! Finish up with some coconut yoghurt and muesli, and cover with berries for a sweet finish. So good you guys 😂
- Red kidney beans, pepitas, red/orange/yellow/green capsicums, spring onions, coriander, micro-herbs, tomato, sweet potato, edible flowers for garnish
- Couscous, hummus toasted chickpeas, jalapeños
- Coconut yoghurt, muesli, cacao nibs, raspberries