High Protein Bento Box Lunch

A no-cook, high-protein bento box lunch with turkey and cheese roll-ups, hard-boiled eggs, edamame, cucumber, grapes, almonds and a Greek yogurt ranch dip. About 57g of protein per box.

Print Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course lunch, Meal Prep

Cuisine American

Servings 4 boxes

Calories 660 kcal

Ingredients

1 lb low-sodium halal deli turkey breast thinly sliced
8 large eggs
2 cups shelled edamame thawed
1 medium English cucumber sliced into thick coins
2 cups seedless grapes washed and dried
1 cup plain full-fat Greek yogurt
1 tbsp ranch seasoning mix halal-certified
4 sticks mozzarella string cheese microbial rennet
1/2 cup raw almonds
1 tsp everything bagel seasoning

Instructions

Cover the eggs with cold water by 1 inch and bring to a boil. Turn off the heat, cover and let sit 10 minutes, then chill in ice water for 10 minutes.
Stir the Greek yogurt and ranch seasoning until smooth and divide into 4 small lidded cups.
Divide the turkey into 4 portions and roll each tightly around a cheese stick.
Wash and dry the grapes and cucumber well. Slice the cucumber into thick coins and drain the edamame.
Fill 4 compartment containers with a turkey roll, 2 eggs, 1/2 cup edamame, 1/2 cup grapes, cucumber coins, a dip cup and about 2 tbsp almonds.
Season peeled egg halves with everything bagel seasoning, close the lids and refrigerate up to 4 days.

Notes

Keep the almonds away from wet fruit so they stay crunchy. Leave the eggs whole until lunch to avoid odors. Use halal-certified turkey and ranch seasoning, and cheese made with microbial or vegetable rennet.

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