Edamame Hummus Snack Boxes
Homemade edamame hummus paired with crunchy vegetables, crackers, and olives in compartmented snack boxes. A vibrant, protein-rich vegan snack for the whole week.
PROTEIN 10g
CALORIES 201
P:E RATIO 0.4
TIME 15m
YIELD 5
P:E 0.4
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 cups shelled edamame (thawed if frozen) FLAVOR
2 tablespoons tahini FLAVOR
2 tablespoons lemon juice FLAVOR
1 clove garlic FLAVOR
2 tablespoons olive oil FLAVOR
2 tablespoons water FLAVOR
1/2 teaspoon salt FLAVOR
2 large carrots, cut into sticks PRODUCE
2 cups sugar snap peas FLAVOR
1 cup cherry tomatoes PRODUCE
20 whole wheat crackers FLAVOR
1/4 cup kalamata olives PRODUCE
MEAL PREP LOGISTICS
- Storage: Refrigerate assembled boxes for up to 5 days. Hummus alone stores for up to 7 days.
- Batching: The hummus tastes even better the next day after flavors meld in the fridge.
- Reheat: Microwave for 90s at 70% power.
EXECUTION STEPS
01
THE MACRO PREP
Make edamame hummus: blend edamame, tahini, lemon juice, garlic, olive oil, water, and salt in a food processor until smooth. Scrape down sides and blend again.
02
THE ASSEMBLY
Divide hummus into 5 small containers (about 1/4 cup each).
03
THE MACRO PREP
Prepare vegetable sticks and divide among 5 bento boxes or compartmented containers.
04
VEGGIE STEAM-SAUTÉ
Add cherry tomatoes, crackers, and olives to each box.
05
STEP 5
Seal and refrigerate.
PRIMARY CATEGORY
EXPLORE MORE No Cook ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 cups shelled edamame (thawed if frozen)
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic
- 2 tablespoons olive oil
- 2 tablespoons water
- 1/2 teaspoon salt
- 2 large carrots, cut into sticks
- 2 cups sugar snap peas
- 1 cup cherry tomatoes
- 20 whole wheat crackers
- 1/4 cup kalamata olives