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Easy Rainbow Veggie Bento Box with Hummus

A vibrant and healthy dish packed with colorful vegetables and high in protein, perfect for meal prep or a quick snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch, Snack
Cuisine: Gluten-Free, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium red bell pepper Sweet and crunchy, packed with vitamins A and C.
  • 1 medium orange bell pepper Contributes a slightly tangy flavor, rich in antioxidants.
  • 1 medium yellow bell pepper High in nutrients and adds a delightful crunch.
  • 1/2 cup English cucumber Low in calories, high in water content.
  • 2 medium carrots Source of beta carotene, fiber, and antioxidants.
  • 1 cup cherry tomatoes Juicy and full of flavor, rich in vitamins.
  • 1 cup snow peas Crisp and sweet, packed with protein and fiber.
  • 1/2 cup purple cabbage Contains anthocyanins, supports heart health.
Hummus & Accompaniments
  • 1/2 to 3/4 cup hummus High-protein option providing healthy fats.
  • to taste olive oil Optional for drizzling over veggies.
  • to taste smoked paprika Optional spice to enhance hummus flavor.
  • to taste pine nuts Optional topping for added crunch.
Base & Protein (optional)
  • 1 cup cooked quinoa or brown rice Enhances protein content, makes meal filling.
  • grilled chicken, tofu, hard-boiled eggs, or roasted chickpeas Optional proteins to turn the bento box into a complete meal.
Seasoning & Garnish
  • to taste salt and pepper Base seasonings to enhance flavor.
  • fresh herbs (mint or cilantro) For garnish and added flavor.

Method
 

Preparation
  1. Wash and prep all vegetables: cut the bell peppers into thin strips, slice the cucumber into half-moons, julienne the carrots, halve the cherry tomatoes, trim the snow peas, and shred the purple cabbage.
Hummus Preparation
  1. Stir the hummus in a bowl. If it's too thick, add a little olive oil or water to reach the desired consistency.
  2. Spoon this hummus into a bento compartment or a small ramekin.
Assembly
  1. Arrange the vegetables by color in the bento box starting with red and orange bell peppers, then yellow bell peppers, followed by cucumber and snow peas, carrots, and purple cabbage and cherry tomatoes cut-side up.
  2. Add cooked quinoa or rice to the largest compartment and top with chosen protein.
  3. Sprinkle salt and pepper over the veggies and tuck fresh herbs into the compartments.
  4. Drizzle olive oil over the vegetables and dust hummus with smoked paprika if desired.
Storage
  1. Seal the bento box tightly. Refrigerate immediately if not consuming right away.

Notes

This dish is perfect for meal prep. Store leftovers in an airtight container. Feel free to swap in different vegetables as per your taste.