Bento Box Lunch
Ingredients
“Sushi Roll”:
- 4 slices SimplyNature Knock Your Sprouts Off Sprouted Low Sodium 7 Grain Bread
- 4 slices Lunch Mate Never Any! Turkey
- 1 teaspoon Burman's Yellow Mustard
- 1/2 avocado sliced
- 1 mini cucumber cut into 3-inch-by-1/4-inch sticks
Quinoa Salad:
- 1 cup SimplyNature Organic Quinoa cooked
- 1/4 cup Southern Grove Sliced Almonds
- 2 mandarin oranges peeled and separated
- 1/4 cup Southern Grove Dried Cranberries
- 1 bunches green onions sliced
- 1 teaspoon Carlini Pure Olive Oil
- Stonemill Iodized Salt to taste
- Stonemill Ground Black Pepper to taste
Broccoli Salad:
- 1 large head broccoli chopped
- 1/4 cup Southern Grove Sliced Almonds
- 1/4 cup Southern Grove Dried Cranberries
- 1 teaspoon Fusia Soy Sauce
- 1/2 cup Friendly Farms Vanilla Nonfat Greek Yogurt
- Stonemill Ground Black Pepper to taste
Cinnamon Apples:
- 1 Granny Smith apple sliced
- 1 tablespoon Nature's Nectar Lemon Juice
- 1 teaspoon Stonemill Ground Cinnamon
Instructions
- To make “Sushi Roll”: Trim crust from bread. Using rolling pin, roll out bread slices to 1/8-inch thickness. Top with turkey, mustard, avocado and cucumber. Roll into cylinder, wrap with plastic wrap and cut in half.
- To make Quinoa Salad: In medium bowl, combine quinoa, almonds, oranges, cranberries, green onions and olive oil; season to taste with salt and pepper.
- To make Broccoli Salad: In medium bowl, combine broccoli, almonds, cranberries, soy sauce and yogurt; season to taste with pepper.
- To make Cinnamon Apples: Toss apples with lemon juice and cinnamon. Place in sandwich bags and wrap tightly.
- Organize equal amounts of “Sushi Rolls,” Quinoa Salad, Broccoli Salad and Cinnamon Apples in separate bento box compartments.
Notes
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen