Tahini Lemon Kidney Beans Zucchini Noodles Bento Box
This vibrant bento box is a delightful mix of kidney beans and zucchini noodles, perfect for a low-carb meal. The creamy tahini and zesty lemon dressing elevate each bite, while the avocado and crunchy carrots add both flavor and color. Finished off with fresh mint and a zesty lime wedge, this dish is not only nutritious but also a feast for the eyes and palate! Feel free to get creative—swap in your favorite veggies or even add some nuts for extra crunch!
Ingredients
Equipment
Method
- In a mixing bowl, combine the tahini, lemon juice, lemon zest, olive oil, salt, and pepper. Whisk until smooth and well-blended. Adjust seasoning to taste.
- Spiralize the zucchini into noodles and place them in a separate bowl. If you don't have a spiralizer, use a vegetable peeler to create thin ribbons.
- In a skillet over medium heat, add the zucchini noodles. Sauté for about 3-4 minutes until just tender but still crisp. Remove from heat.
- Add the drained kidney beans to the pan with the zucchini noodles, pouring the tahini dressing over them. Toss gently to coat everything well and heat through for about 2 minutes.
- Remove from heat and let it rest for 5 minutes, allowing the flavors to meld.
- To assemble the bento box, place the zucchini noodle and kidney bean mixture into one compartment. Arrange the avocado slices and baby carrot sticks in another compartment.
- Garnish with fresh mint leaves and serve the bento box with a lime wedge on the side. Enjoy!
Nutrition
Notes
Feel free to substitute kidney beans with chickpeas for a different flavor profile.
For extra crunch, consider adding toasted pumpkin seeds or walnuts on top.
This bento box can be stored in the refrigerator for up to 3 days. To reheat, simply warm the zucchini noodle mixture in a skillet for a couple of minutes, then add the fresh ingredients. Enjoy your meal prep and feel free to mix and match your vegetables!
For extra crunch, consider adding toasted pumpkin seeds or walnuts on top.
This bento box can be stored in the refrigerator for up to 3 days. To reheat, simply warm the zucchini noodle mixture in a skillet for a couple of minutes, then add the fresh ingredients. Enjoy your meal prep and feel free to mix and match your vegetables!
