4 hard-boiled eggs
1/2 cup spiced California walnuts
1/2 cup classic hummus (or try Curried Walnut Hummus)
16 baby carrots
1 red bell pepper, sliced
8 seeded crackers
1/2 cup California walnut halves
1/2 tbsp olive oil
1/4 tsp sea salt
1/8 tsp garlic powder
1/4 tsp smoked or regular paprika
1/8 tsp chili powder
1/8 tsp cumin
To make spiced walnuts, preheat oven to 350°F.
Add walnuts to a mixing bowl and toss with olive oil and spices.
Spread evenly on a parchment paper-lined baking sheet.
Roast for 8 minutes. Remove from oven and let cool completely.
To assemble the snack boxes, place 1 egg, 2 tablespoons spiced walnuts, 2 tablespoons hummus, 4 carrots, 1/4 of the sliced pepper and 2 crackers into a bento box with a lid. Makes four snack boxes.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
