Tzatziki Dipping Bento
Assemble this protein-rich school lunch idea in minutes and make veggies more fun to eat by adding Tzatziki dip to your bento!
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Ingredients
- 2 tablespoons Tzatziki yogurt dip
- ½ cup cucumber slices
- ½ cup cherry tomatoes, optional
- 1 hard-boiled egg, peeled
- 1 ounce cheese, sliced
- 2 ounces deli turkey, rolled up
- 2 ounces whole-grain crackers
- ½ cup grapes, optional
Instructions
- Fill a small, lidded container with Tzatziki and close the lid.
- In the main compartment of a lunch container, place the cucumber slices, rolled up turkey, cheese, and peeled hard-boiled egg. If there’s room, place any other veggies, like the cherry tomatoes in this compartment or in a separate compartment.
- Store the crackers in a separate compartment or container so they don’t absorb the moisture from the other ingredients and get soggy.
- Pack any fruit, like grapes (shown), in another compartment or container.
- Close the lid to the main bento container. Refrigerate up to a day ahead.
Notes
Nutrition information is calculated without tomatoes, grapes, and crackers.
Nutrition
Serving: 1 lunch | Calories: 227kcal | Carbohydrates: 7g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 216mg | Sodium: 1063mg | Potassium: 288mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 467IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 2mg
