Name: Mediterranean Black Beans Noodles Bento Box
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 200 g black bean spaghetti; 150 g fresh asparagus, trimmed and cut into 4 cm pieces; 150 g zucchini, sliced into half-moons; 50 g fresh cilantro, chopped; 120 g yogurt (Greek or plain); 2 tbsp olive oil; 1 clove garlic, minced; to taste Salt and pepper; Lemon wedges for serving (optional); Crumbled feta cheese (optional); Sliced olives (optional)

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Mediterranean Black Beans Noodles Bento Box

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This Mediterranean-inspired bento box is a delightful fusion of flavors and textures, featuring vibrant black bean noodles complemented by fresh asparagus and zucchini. The bright crunch of the vegetables combined with the savory beans makes for a fulfilling and nutritious meal! Feel free to vary the vegetables based on what’s in season, or toss in some olives or feta for an extra burst of flavor.

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 2

Course: High-Fiber Food for Digestion

Cuisine: Healthy Mediterranean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g black bean spaghetti
150 g fresh asparagus, trimmed and cut into 4 cm pieces
150 g zucchini, sliced into half-moons
50 g fresh cilantro, chopped
120 g yogurt (Greek or plain)
2 tbsp olive oil
1 clove garlic, minced
to taste Salt and pepper
Lemon wedges for serving optional
Crumbled feta cheese optional
Sliced olives optional

Equipment

Pot for boiling noodles
Colander
Griddle or frying pan
Large mixing bowl
Chef's knife
Serving containers (bento boxes)
Spiralizer (for zucchini, if you prefer zucchini noodles)

Method

Start by bringing a pot of salted water to a boil. While the water is heating, trim and slice your asparagus and zucchini. Set aside.
Once the water is boiling, add the black bean spaghetti. Cook according to package instructions (approximately 7-9 minutes). Drain the noodles and set aside.
In a frying pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the asparagus and zucchini, cooking them for 5-7 minutes until tender-crisp.
Add the cooked noodles to the pan with the vegetables, tossing everything together. Season with salt and pepper to taste. Allow to cook together for another 2-3 minutes to meld the flavors.
Divide the noodle mixture between two bento boxes. Top with chopped cilantro and a dollop of yogurt. If desired, include lemon wedges and optional toppings like feta or olives on the side.
Let the bento boxes sit for about 5 minutes before sealing or serving to allow the flavors to mingle.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 21gFat: 18gSodium: 420mgPotassium: 750mgFiber: 15gSugar: 5gVitamin A: 600IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Feel free to swap out black bean noodles for any high-fiber pasta you enjoy!
If you don’t have fresh asparagus, snap peas or broccoli make excellent substitutes.
For extra flavor, consider adding a splash of balsamic vinegar or a sprinkle of chili flakes.
This dish keeps well in the fridge for up to 3 days and can be reheated in a microwave—just add a splash of water to keep it moist.
Enjoy your culinary adventure!

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Mediterranean Black Beans Noodles Bento Box