Main, Recipes

5 Bento Box Lunches for Autumn

5 Autumn-Inspired Bento Box Lunches sponsored by Monbento

We’ve always struggled with work lunches. We’re either too lazy or uninspired to make anything. Whatever the reason, it usually ends with us buying lunch or not eating it at all. Instead of accepting defeat we looked for ideas that would motivate us to be more responsible. We teamed up with Monbento to use their BEAUTIFUL bento box style lunch boxes to motivate us to take lunch to work. They sent us their MB Original, MB Square, MB Element and MB Lib. With them we created 5 Autumn-Inspired Bento Box Lunches that will have you excited about lunch. Yep, you read that right. You’re getting FIVE delicious plant-based recipes perfect for work.

Why you should buy a Monbento Lunch Box:

  • Made of high quality, durable material.
  • Air-tight seal.
  • Tons of room for delicious food.
  • Beautiful designs and patterns.
  • Saves you money, taking lunch to work.

So, did it work? Heck yes! Kat’s taken lunch to work in one of her Monbento boxes everyday since and in case you didn’t know that’s about 3 weeks in a row and that’s a big deal for her. She recently made the switch from working from home to working a 9 to 5 office job and these lunch boxes and containers have made it so much easier. Interested in purchasing your own? Use our code TWOMARKETGIRLS10 to get 10% off your purchase until December 31st, 2019. Visit their website to purchase your new bento boxes.

Pumpkin Mac n’ Cheese

This recipe uses the MB Lib, an airtight double-walled bowl that’s microwave safe (without the lid). This mac n’ cheese literally screams Fall. Plus no need to bring cutlery, because the spoon is built right in!

Creamy Pumpkin Mac n' Cheese in Bento Box Style Lunch Box

Pumpkin Mac n' Cheese

Easy vegan mac and cheese with a Autumn twist.
No ratings yet
Course: Lunch, Main Course
Cuisine: American
Total Time: 15 minutes
Servings: 2 servings


  • 240 g (2 cups) macaroni, uncooked
  • 80 g (4 strips) vegan bacon
  • 115 g (1/2 cup) pumpkin puree
  • 200 g (2 cups) cheddar cheese shreds
  • 60 mL (4 tbsp) soy milk
  • 57 g (4 tbsp) vegan butter
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ginger powder
  • 1/4 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  • Cook pasta according to instructions on package.
  • While pasta cooks, cook up vegan bacon according to package instructions. Dice into small pieces. Set aside.
  • Drain pasta, reserving 1/2 cup of the cooking water just in case it's needed.
  • To the cooked pasta, add pumpkin, cheese, soy milk, butter and all the seasonings. Stir until cheese is melted. If the cheese needs to melt further, turn the heat on low and continue to stir until melted. If the sauce is too thick, add a little bit of pasta water until desired consistency.
  • Top with vegan bacon and enjoy!

Vegan “Chicken” Noodle Soup

This recipes uses the MB Element, an airtight container that keeps your food cool or hot for up to 5 hours. It’s the perfect vessel for this comforting vegan “chicken” noodle soup. Whether you need something comforting to eat or feeling a little sick – this soup will do the trick.

Vegan Chicken Noodle Soup in Bento Box Style Thermos

"Chicken" Noodle Soup

Broth-y noodle soup with the familiar chicken flavours - except 100% vegan.
No ratings yet
Course: Lunch, Main Course, Soup
Cuisine: American
Total Time: 20 minutes
Servings: 2


  • 27 g (2 tbsp) coconut oil
  • 90 g (1 medium) carrot, sliced
  • 90 g (1) celery stalk, sliced
  • 46 g (2 medium) shallots, diced
  • 30 g (3 cloves) garlic, minced
  • 1/2 tsp turmeric
  • 2 tbsp Italian seasoning
  • 1 tsp old bay
  • 1/2 tsp smoked paprika
  • 1 tsp ground sage
  • 1 bay leaf
  • 944 mL (4 cups) water
  • 1 tbsp bouillion paste
  • 126 g (1 cup) uncooked macaroni
  • 170 g (1 pkg) vegan chicken


  • To a medium saucepan over medium-high heat add oil. Once melted, add in carrots, celery, shallots and garlic. Cook for 2-3 minutes.
  • Sprinkle in turmeric, Italian seasoning, old bay, smoked paprika and ground sage. Stir to coat and cook for another 2-3 minutes.
  • Add water, bouillon paste and bay leaf stir until the bouillon paste has dissolved. Place lid on and simmer for 15 minutes.
  • Add vegan chicken and uncooked pasta and cook until al-dente. Remove bay leaf and serve.

Apple Feta Bagel Sandwich

This recipe uses the MB Square, perfect for those big appetite foodies as it’s nearly twice as big as the MB Original. It’s the perfect home for this delicious Vegan Apple Feta Bagel Sandwich. Plus as a double-Decker container, you have tons of room for snacks! We opted for some apple slices, nut butter and pecans for snacking.

Looking for something different to fill your sandwich bento box? Check out three delicious schoole/work sandwich recipes here.

Vegan Feta Bagel Sandwich in Bento Box by Monbento

Apple Feta Bagel Sandwich

Tofu feta cheese spread on a toasted bagel and layered with healthy green veggies.
No ratings yet
Course: Lunch
Total Time: 15 minutes
Servings: 2


  • 2 bagels
  • 50 g (3/4 cup) baby kale
  • 150 g (1 medium) avocado, sliced
  • 60 g (1/5th) English cucumber, sliced
  • 70 g (1 medium) green apple, sliced


  • 175 g (1/2 block) firm tofu
  • 31 g (3 tbsp) coconut oil
  • 15 mL (1 tbsp) apple cider vinegar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp miso paste
  • 1 tbsp dill
  • 21 g (2 tbsp) nutritional yeast
  • 15 mL (1 tbsp) lemon juice


  • To a food processor or blender, add all tofu feta ingredients and blend until smooth. Place in fridge to set about 20 minutes.
  • Toast bagel to desired toastiness. Spread tofu feta on one half, top with baby kale, apple, avocado and cucumber.

Miso Maple Sweet Potato Bowl

This recipes uses the MB Original, the perfect vessel for your work lunch. It’s the perfect container to store this delicious couscous bowl. Pillow-y couscous mixed with tender sweet potatoes, button mushrooms and baby kale. All tossed in a sticky miso maple dressing. In addition we paired it with some hummus and fresh veggies for the ultimate bento box lunch.

Bento Box MIso Maple Couscous Salad

Miso Maple Sweet Potato Bowl

Tender sweet potato, sauteed button mushrooms & kale, and fluffy pearl couscous. Tossed in a sweet and savoury dressing
No ratings yet
Course: Lunch
Servings: 2


  • 180 g (1 cup) pearl couscous
  • 200 g (1 medium) sweet potato, diced
  • 13 g (1 tbsp) coconut oil
  • 60 g (1/2 cup) button mushrooms
  • 67 g (1 cup) baby kale


  • 34 g (2 tbsp) miso paste
  • 15 mL (1 tbsp) maple syrup
  • 15 mL (1 tbsp) soy sauce
  • 30 mL (2 tbsp) olive oil
  • 15 mL (1 tbsp) rice vinegar
  • pinch black pepper & salt


  • Cook couscous according to package instructions. Set aside.
  • Add diced sweet potato to an air fryer and cook until tender and golden brown. About 10-15 minutes.
  • To a pan on medium heat melt oil. Add mushrooms and stir until soft. Add in baby kale and stir until just wilted. Set aside.
  • To a small bowl combine all dressing ingredients and mix until smooth. Toss all the components together and enjoy.

Maple Mustard Kale Salad

This recipes uses the MB Original, their original design made of durable long-lasting material. It holds the perfect amount of salad and snack for your work lunch. This maple mustard dressing is one of our favourite dressings EVER. Simple ingredients, yet full of great flavour. This salad is tossed with a medley of fall flavours, and is 100% TMG approved. We also paired it with some hummus and crackers for snacking.

Maple Mustard Kale Salad

This easy, not-too-sweet plant-based version of the classic honey-mustard is one of our favourites. Any extras can be kept in the fridge!
No ratings yet
Course: Lunch
Cuisine: Healthy
Total Time: 10 minutes
Servings: 2


  • 134 g (2 cups) baby kale
  • 1/2 lemon, , juiced
  • 30 g (1/4 cup) pecans, , chopped
  • 130 g (1/4 cup) dried cranberries
  • 70 g (1 medium) apple, , cubed
  • 15 g (2) radishes, , sliced

Maple Mustard Dressing

  • 23 g (1.5 tbsp) dijon mustard
  • 23 g (1.5 tbsp) spicy mustard
  • 22 mL (1.5 tbsp) maple syrup
  • pinch salt
  • pinch garlic
  • 15 mL (1 tbsp) olive oil
  • 7.5 mL (1.5 tsp) apple cider vinegar


  • Add kale to a large bowl. Squeeze in the lemon juice and using your hands massage it into the kale. Don't be afraid to really get in there, this is what's going to make it easy to eat and digest.
  • Add pecans, dried cranberries, apples and radishes. Toss to combine.
  • In a bowl combine dressing ingredients and mix until smooth.
  • If saving for lunch, dressing just before eating. If eating now, dress the salad and enjoy!

How to make 5 Autumn-Inspired Bento Box Lunches

Comments are closed.