Name: Tomato Basil Lamb Pita Bento Box
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Ingredients: 500 g ground lamb; 4 medium whole wheat pitas; 1 medium, diced zucchini; 1 medium, diced eggplant; 1 medium, finely chopped onion; 2 cloves, minced garlic; 1 tsp dried basil; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 40 g, chopped fresh cilantro; 20 g sesame seeds (optional); 1 lemon (optional)

Jump to Recipe Print Recipe

Tomato Basil Lamb Pita Bento Box

No ratings yet

Dive into a delightful and vibrant Tomato Basil Lamb Pita Bento Box that’s bursting with flavor and color! This dish combines succulent lamb, soft pita, and an inviting medley of zucchini and eggplant, offering a satisfying crunch. Top it off with fresh cilantro and a sprinkle of sesame seeds for an added layer of taste. Feel free to adjust the vegetables based on what you have on hand or your personal preferences. Let your creativity shine through in this beautiful bento presentation!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 50

Servings: 4

Course: High-Fiber Food for Digestion

Cuisine: Global (Mediterranean-inspired)

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g ground lamb
4 medium whole wheat pitas
1 medium, diced zucchini
1 medium, diced eggplant
1 medium, finely chopped onion
2 cloves, minced garlic
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
40 g, chopped fresh cilantro
20 g sesame seeds optional
1 lemon optional

Equipment

Baking sheet
Large skillet
Chef's knife
Heatproof mixing bowl
Serving containers (for bento presentation)

Method

Preheat your oven to 200°C (392°F). On a baking sheet, toss the diced zucchini and eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer and roast for 20 minutes, or until tender and lightly golden.
In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion, and sauté for about 5 minutes until translucent. Add the garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground lamb to the skillet. Break it up with a spatula and cook until browned, about 7-10 minutes. Stir in dried basil, salt, and pepper, ensuring the lamb is fully cooked with no pink remaining.
Warm the whole wheat pitas in a toaster or on a skillet for 1-2 minutes until pliable. Slice them open to create pockets.
In each pita pocket, first layer a generous amount of the lamb mixture, followed by the roasted zucchini and eggplant. Top with chopped cilantro.
Sprinkle sesame seeds over the filled pitas, and add a lemon wedge on the side for squeezing just before enjoying. Rest for about 5 minutes to allow flavors to meld before serving.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 28gFat: 24gSodium: 600mgPotassium: 680mgFiber: 5gSugar: 4gVitamin A: 1200IUVitamin C: 15mgCalcium: 80mgIron: 3.5mg

Notes

Chef’s Tip: Feel free to swap the ground lamb for ground turkey or beef if you prefer. For a vegetarian option, try using quinoa or lentils instead! This bento box packs well, so it's perfect for lunches or picnics. If you're preparing this dish ahead of time, store the components separately so the pita stays fresh and doesn't get soggy. Enjoy experimenting with different herbs or spices to create your unique twist on this dish!

Tried this recipe?

Let us know how it was!

Tomato Basil Lamb Pita Bento Box