| 12 | 10 | 242 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 1 |
| 1/4 cup | Blueberries |
| 1/4 cup slices | Red bell pepper |
| 1/4 cup sliced | Carrots |
| 1/4 cup | Mango (peeled & cubed) |
| 1/4 cup | Kiwi fruit (peeled & cubed) |
| 1 small pita | Pita bread, whole-wheat (cut into pieces) |
| 1/4 cup shredded | Red cabbage (for coleslaw) |
| 1 tsp | Lemon juice (for coleslaw) |
| 1/2 tsp | Soy sauce, tamari (for coleslaw) |
| 1 tsp | Olive Oil, Extra Virgin (for coleslaw) |
| 1 dash | Garlic (or garlic powder, for coleslaw) |
| 3 tsp, shredded | Mozzarella cheese (for chili garnish) |
1. See "White Chili" recipe for instructions on how to make this recipe.
2. When assembling the lunch, try to stick colors that are beside each other in the rainbow next to each other in the bento-box.
Enjoy!
Mix all coleslaw ingredients together and store in a glass container in the fridge. To make in bulk: shred 1 small red cabbage and mix with 1/4 cup of freshly squeezed lemon juice, 3 tbsp tamari sauce, 1/2 cup olive oil, 2 medium cloves minced garlic.
| Fruit | 1.4 |
| Grain | 0.8 |
| Milk Alternative | 0.1 |
| Vegetables | 1.2 |
