Ingredients
Equipment
Method
- Begin by cooking the potatoes. In a medium pot, bring water to a boil, add the cubed potatoes, and cook for 10-12 minutes or until tender. Drain and set aside.
- In the same pot, add the rinsed chickpeas, garlic, and a pinch of salt. Cook on medium heat for about 5 minutes, stirring occasionally until warmed through.
- Meanwhile, in a frying pan, heat olive oil over medium-high heat. Add asparagus and carrots, sautéing for about 5-7 minutes, or until vibrant and tender-crisp.
- In a mixing bowl, combine tahini, lemon juice, and a splash of water to create a creamy dressing. Whisk until smooth and season with salt and cracked pepper.
- To assemble, divide the potatoes, chickpeas, asparagus, and carrots into two serving containers. Drizzle with tahini dressing and sprinkle with fresh mint.
- Serve at room temperature or slightly warm, garnished with extra lemon wedges and sesame seeds if desired.
Nutrition
Notes
If you want to switch things up, feel free to substitute the chickpeas with black beans or add some avocado for creaminess.
This bento box can be prepared a day in advance—just store the tahini dressing separately until you’re ready to eat.
For a little extra crunch, try adding sunflower seeds or nuts to top your bento box! Enjoy the vibrant colors and flavors as a refreshing and healthful lunch option!
This bento box can be prepared a day in advance—just store the tahini dressing separately until you’re ready to eat.
For a little extra crunch, try adding sunflower seeds or nuts to top your bento box! Enjoy the vibrant colors and flavors as a refreshing and healthful lunch option!