Print

Easy Fresh Rainbow Veggie Bento Box with Ranch Dip

rainbow veggie bento box - featured image
Print Recipe

A vibrant, colorful bento box filled with fresh rainbow vegetables and a creamy homemade ranch dip. Perfect for meal prep, this healthy lunch is quick to assemble and stays crisp for days.

Ingredients

Scale
  • 1 large red bell pepper, seeded and cut into thin strips
  • 1 large orange bell pepper, seeded and cut into thin strips
  • 1 large yellow bell pepper, seeded and cut into thin strips
  • 3 medium carrots, peeled and cut into matchsticks
  • 1 large English cucumber, cut into spears or half-moons
  • 1/4 head purple cabbage, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup sugar snap peas, trimmed
  • 1 cup broccoli florets, cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons buttermilk
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, freshly ground
  • 1 teaspoon fresh lemon juice

Instructions

  1. Make the ranch dip first. In a small mixing bowl, combine the Greek yogurt, mayonnaise, and buttermilk. Whisk until smooth. Add the fresh dill, fresh parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Whisk again until everything is well incorporated. Taste and adjust seasoning. Cover and refrigerate while you prep the vegetables.
  2. Wash and dry all your vegetables thoroughly. Wet vegetables won’t stay crisp, so take the time to dry them with a clean kitchen towel or paper towels.
  3. Prep the bell peppers. Cut each bell pepper in half through the stem. Remove the seeds and white membranes. Lay each half flat on your cutting board and slice into thin strips, about 1/4-inch wide. Try to keep them uniform in size.
  4. Cut the carrots into matchsticks. Peel the carrots first, then cut off the tops. Slice each carrot into 2-inch sections, then cut each section into thin planks, and finally into matchsticks.
  5. Slice the cucumber. Cut the English cucumber into 3-inch sections, then slice each section lengthwise into spears. If you prefer half-moons, slice the cucumber lengthwise first, then cut crosswise into half-inch pieces.
  6. Shred the purple cabbage. Cut the cabbage quarter into thin shreds using your chef’s knife. The thinner the better—about 1/8-inch thick.
  7. Halve the cherry tomatoes. Cut each tomato in half through the equator, not through the stem. This keeps the little seed pockets intact and looks prettier.
  8. Trim the sugar snap peas. Snap off the stem end and pull the string along the seam if it’s tough.
  9. Cut the broccoli into florets. Break or cut the broccoli into bite-sized pieces. If you want them slightly tender, blanch them in boiling salted water for 30 seconds, then plunge into ice water.
  10. Assemble the bento boxes. Divide the ranch dip into small cups—about 2 tablespoons per cup. Place one cup in each bento box. Now arrange the vegetables by color in rainbow order around the dip cup. Start with red bell pepper, then orange bell pepper, then yellow bell pepper, then carrots, then cucumber, then sugar snap peas, then broccoli, then purple cabbage, and finally cherry tomatoes scattered on top.
  11. Add any extras like cheese cubes, hard-boiled eggs, or a small handful of nuts if desired.
  12. Seal and refrigerate. Put the lids on your bento boxes and store them in the refrigerator. They’ll stay fresh for 4-5 days.

Notes

Keep the ranch dip separate from the vegetables until ready to eat to prevent sogginess. The vegetables actually get slightly more flavorful after a day or two in the fridge. The ranch dip improves overnight as the herbs infuse. For best results, make the dip a day ahead.

Nutrition

Keywords: rainbow veggie bento box, healthy lunch, meal prep, vegetable bento, ranch dip, easy lunch, colorful vegetables

Find it online: https://tinastirs.com/easy-fresh-rainbow-veggie-bento-box-with-ranch-dip/