Use up leftovers or make some rice or quinoa at the beginning of the week to have on hand for this easy, healthy school lunch idea.
This idea is such a fantastic way to both reduce food waste or to just break out of the sandwich rut with minimal planning ahead. Plus, this idea isn’t just for little ones. It’s great for kids in middle school and teens too. Or even big kids trying to save money or get healthy by bringing lunch to work!
To make these:
With rice, farro, quinoa, orzo, soba, pasta or whatever carb you like as a base, layer on other ingredients. Usually a protein comes next — beans, leftover chicken, canned tuna or salmon, cubed tofu — and then the veggies.
In this context, it’s easy to pile on the vegetables without kids feeling suspicious. Edamame, diced bell peppers, cucumbers, leftover roasted veggies, sweet potato, steamed broccoli or chopped green beans; the options are truly endless.
And then the fun stuff goes on top: salsa, sour cream, shredded cheese, nuts, croutons, pepitas, black olives, and of course, some sort of dressing.
If you have a hard time putting cohesive bowls together, think in terms of cuisines. Some inspiration:
Japanese Lunch Bowls: brown rice and tofu or chicken with edamame, shredded carrots, avocado, and soy sauce or carrot ginger dressing
Middle Eastern Lunch Bowls: couscous and chickpeas or leftover chicken with lettuce, chopped tomatoes, and a drizzle of tahini
Thai Lunch Bowls: rice noodles and tofu or leftover meat with shredded carrots, broccoli, and peanut sauce
Italian Lunch Bowl: pasta with tuna, white beans, chopped tomato, red bell pepper (or roasted red pepper if you have it), celery, and a simple red wine vinaigrette
And watch for more!!
For more quick tips and easy, healthy family recipes, visit www.staciebillis.com
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