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Roasted Veggie & Hummus Bento Boxes - A Simple, Satisfying Make-Ahead Lunch

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the roasted vegetables: 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 1 medium zucchini, sliced into half-moons
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the hummus and add-ins: 1 1/2 to 2 cups hummus (store-bought or homemade)
  • 1 tablespoon olive oil (to drizzle)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon za’atar or everything bagel seasoning (optional)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1/2 cup kalamata olives, pitted (optional)
  • 4 pita pockets or a handful of pita chips (use gluten-free if needed)
  • Fresh parsley or dill, chopped
  • Feta crumbles (optional, skip for vegan)
  • Lemon wedges (for serving)
  • Gear: Large sheet pan
  • Mixing bowl
  • 4 bento-style containers with compartments or small cups

Method
 

  1. Preheat and prep. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. Pat the veggies dry so they roast instead of steam.
  2. Season the veggies. In a bowl, toss broccoli, cauliflower, bell pepper, onion, and zucchini with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Coat evenly.
  3. Roast until tender and caramelized. Spread the vegetables on the sheet pan in a single layer. Roast for 22–28 minutes, stirring once halfway, until edges are golden and the veggies are tender with a bit of char.
  4. Prep the hummus. Stir hummus with a squeeze of lemon juice and a drizzle of olive oil for extra creaminess. Sprinkle with za’atar or everything seasoning if you like.
  5. Cool before packing. Let the roasted vegetables cool for 10–15 minutes. Packing them while hot can create steam and soggy textures.
  6. Assemble the bento boxes. Divide hummus among four containers (about 1/2 cup each). Add cooled roasted veggies. Fill the remaining space with cherry tomatoes, cucumbers, and olives. Add a lemon wedge and a small compartment of pita chips or a half pita pocket on the side.
  7. Finish with fresh touches. Top with chopped parsley or dill and a few feta crumbles if you’re using them. A light drizzle of olive oil over the veggies is a nice touch.
  8. Store properly. Seal and refrigerate for up to 4 days. Keep pita or chips in a separate bag or compartment to stay crisp.