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Easy Rainbow Veggie Bento Box with Homemade Ranch

rainbow veggie bento box with ranch dip - featured image
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A vibrant and crunchy bento box filled with colorful vegetables and a creamy homemade ranch dip. This quick and easy recipe is perfect for meal prep, work lunches, or a healthy snack that feels like a treat.

Ingredients

Scale
  • 1 red bell pepper, sliced into strips
  • 1 orange bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1/2 head purple cabbage, thinly shredded
  • 2 carrots, peeled and cut into coins or sticks
  • 1 cucumber, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 cup snow peas or snap peas, trimmed
  • 1 cup broccoli florets, cut into bite-sized pieces
  • 1 cup cauliflower florets, cut into bite-sized pieces (optional)
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons buttermilk powder
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon pickle juice
  • 2 tablespoons milk, to thin the dip

Instructions

  1. Make the Ranch Dip: In a small mixing bowl, combine 1 cup sour cream, 1/2 cup mayonnaise, 2 tablespoons buttermilk powder, 1 tablespoon fresh dill, 1 tablespoon fresh parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 1 tablespoon pickle juice. Whisk until smooth and well combined. Add 2 tablespoons of milk, one at a time, whisking after each addition, until the dip reaches your preferred consistency. Cover and refrigerate while you prep…
  2. Wash and Prep All Veggies: Rinse all veggies under cold water and pat them dry. Cut bell peppers into 1/2-inch strips. Peel and slice carrots into 1/4-inch coins or sticks. Slice cucumber into half-moons. Thinly shred purple cabbage. Halve cherry tomatoes. Trim snow peas or snap peas. Cut broccoli and cauliflower into bite-sized florets.
  3. Arrange the Bento Box: Take your bento box or container and arrange the veggies by color in rainbow order: red bell pepper, orange bell pepper, yellow bell pepper, green bell pepper, purple cabbage, carrots, cucumber, cherry tomatoes, snow peas, broccoli, and cauliflower. Place the ranch dip in a small container with a tight-fitting lid.
  4. Store or Serve Immediately: If eating right away, serve immediately. If meal prepping, cover the bento box and refrigerate for up to 4 days. Keep the dip separate until ready to eat to maintain crunchiness.

Notes

Dry veggies thoroughly to prevent sogginess. Let the ranch dip rest for 30 minutes in the fridge for best flavor. Cut veggies uniformly for consistent texture and easy dipping. Don’t overcrowd the box to avoid bruising. The dip keeps for up to a week in the fridge.

Nutrition

Keywords: veggie bento box, rainbow vegetables, homemade ranch, healthy lunch, meal prep, vegetarian snack, easy lunch idea

Find it online: https://siennaspoon.com/easy-rainbow-veggie-bento-box-with-homemade-ranch/