Paleo Bento Box Lunch

by Valentin Jed


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Paleo Bento Box Lunch

  • Author: Valentin Jed
  • Total Time: 20
  • Yield: 2 1x


  • 4 eggs
  • 2 pomegranates (or 1 cup pomegranate seeds)
  • 4 ribs of celery, sliced
  • 4 medium carrots, cut into matchsticks
  • ¼ cup almond butter
  • 8 olives


  1. Hard boil eggs: Place eggs in a single layer at the bottom of a saucepan. Cover with 2 inches of cold water. Heat the pot on high heat and bring water to a full rolling boil for 1-2 minutes. Turn off the heat, keep the pan on the hot burner and let sit for 10-12 minutes. Carefully pour off the hot water from the pan and run very cold water over the eggs to cool them quickly and stop them from cooking further. Adding ice works too.
  2. If buying pomegranates whole, de-seed them.
  3. Split all ingredients in 2, packing them up in separate containers. Veggies can go together. Each person gets 2 tbsp almond butter for dipping veggies in. Each person gets 2 hard boiled eggs.


  • Serving Size: 1
  • Calories: 503
  • Sugar: 21.1
  • Sodium: 822
  • Fat: 32.1
  • Saturated Fat: 4.4
  • Carbohydrates: 41.2
  • Fiber: 11.4
  • Protein: 20.8
  • Cholesterol: 328.2

Paleo Bento Box Lunch
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