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Easy Rainbow Veggie & Hummus Bento Lunchbox

rainbow veggie & hummus bento lunchbox - featured image
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A colorful, no-cook lunch that’s ready in 10 minutes. This bento box features fresh vegetables arranged by color, creamy hummus, and crunchy pita chips for a satisfying meal that keeps you full without feeling heavy.

Ingredients

Scale
  • 1 medium red bell pepper, sliced into thin strips
  • 2 medium carrots, peeled and cut into sticks
  • 1 small yellow squash or yellow bell pepper, sliced
  • ½ large or 1 small cucumber, sliced into half-moons
  • ¼ small head purple cabbage, shredded
  • ½ cup cherry tomatoes, halved if large
  • ½ cup hummus per serving (e.g., Sabra Classic or Cedar’s)
  • 1 hard-boiled egg per serving (optional)
  • ½ cup pita chips or crackers (e.g., Stacy’s Pita Chips or Simple Mills Almond Flour Crackers)
  • 2–3 tablespoons olives (optional, Kalamata or green)
  • Fresh herbs for garnish (optional, parsley or dill)

Instructions

  1. Wash all vegetables thoroughly under cold water and pat dry with a clean towel or paper towels.
  2. Peel carrots, cut off tops and bottoms, then slice each carrot in half crosswise and cut into thin sticks (about ¼-inch thick, 3 inches long). If using baby carrots, cut in half lengthwise.
  3. Cut off the top and bottom of the bell pepper, remove seeds and white membrane, then slice into thin strips (about ½-inch wide, 3 inches long).
  4. Slice cucumber into rounds about ¼-inch thick, then cut each round in half to make half-moons. No need to peel if using English cucumber.
  5. Cut the quarter head of purple cabbage into thin ribbons (about ⅛-inch wide).
  6. Halve cherry tomatoes if larger than a marble; leave small ones whole.
  7. Prepare the bento box: Place hummus in the largest compartment and create a small well in the center with a spoon. Arrange vegetables by color around the hummus in rainbow order: red peppers, orange carrots, yellow squash, cucumber, purple cabbage, and cherry tomatoes scattered throughout.
  8. Fill remaining compartments with pita chips, olives, or hard-boiled egg. If using fresh herbs, sprinkle over hummus just before sealing.
  9. Close the bento box and refrigerate if not eating within a few hours. For meal prep, store in the refrigerator for up to 4 days, keeping hummus separate if prepping more than 2 days ahead.

Notes

For crispier vegetables, pat them completely dry after washing. For cucumbers, lightly salt and let sit for 5 minutes, then pat dry to draw out excess moisture. To enhance store-bought hummus, stir in a splash of olive oil, a squeeze of lemon juice, and a pinch of smoked paprika. For perfect hard-boiled eggs: place eggs in a pot, cover with cold water by an inch, bring to a boil, cover, remove from heat, let sit for 9 minutes, then transfer to an ice bath. This lunch is best served cold or at room temperature; take out of the fridge 15 minutes before eating for better flavor.

Nutrition

Keywords: bento box, rainbow vegetables, hummus, no-cook lunch, meal prep, healthy lunch, vegetarian, gluten-free option

Find it online: https://lindabake.com/easy-rainbow-veggie-and-hummus-bento-lunchbox-43-characters/