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
For this lunch we used the Planetbox Rover. It’s dishwasher safe, stainless steel, and has room for all our favourite snacks! Click here for details.
What better way to eat the rainbow then by gathering up every vegetable you can find and go to town! Avocado bean salad is a great way to bring all these interesting tastes together in one place. 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. Avocado bean salad is a real winner, and healthy to boot! Eating the rainbow = all the vitamins. 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
For this lunch we used the Lunchbots Bento Trio. Dishwasher safe, stainless steel and BPA free – what’s not to love! Click here for details.
Presenting the rose pistachio fig lunchbox – one of our most popular posts ever! I mean chocolate dipped figs, what’s not to love. Sharp-eyed readers will also note that today we had not one, but two new toys to play with! Introducing the newest addition to our lunchbox family, the Lunchbots Duo. Obviously enough, duo; two compartments – pretty cool because it means you’re not limited to just ‘main and two side dishes’ anymore. We’re all about equality here, and advocate equal rights for both savoury and dessert lunch treats everywhere!
Additionally, we have a new work area to mess around on! Marble is great, but sometimes you want a warmer feel right? Now we have this lovely wood background to use. Hope you guys like it, let me know which one you prefer!
All that excitement, and we haven’t even dealt with the actual food yet! I must say, this lunch box really took Amy’s breath away. All you need to do is prepare some spicy, marinated tofu and set it on a nice summer salad. Broccolini and avocado are always fun, and I got some beautiful full looking pea pods from the garden to use, but anything will work. Put all your favourite fresh, light vegetables in there and top it off with some red chilli. Moving onto dessert, all you’ve got to do is melt some dark chocolate, then dip your figs and coat in your favourite toppings. We love rose petals and pistachio, but anything goes! Any nuts or little nibblies could work well (buckwheat kernels, citrus powder, pop rocks?) so go with what you feel. Set them in the fridge, then serve on a muesli, coconut yoghurt and fruit base. Heaven!
- Marinated tofu, spinach, rocket, broccolini, sugar snap peas, baby corn, red cabbage, avocado, pepitas, red chilli, spring onion
- Dark chocolate, fig, rose petals, pistachios, coconut yoghurt, muesli, mint leaves, blueberries, raspberries, strawberries, cherries, nectarines, flaked almonds
If you love the double-compartment look, try the updated Lunchbots Bento Duo. It’s a newer, more compact version of the one we used here!