Edamame and hummus protein boxes
Smoky salted edamame, hummus, crunchy vegetables, almonds and strawberries in one box, a vegan and gluten-free lunch with real staying power.
- 15 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $3.23 a serving
- 390 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: It’s ready in 15 minutes, start to finish.
Ingredients
For 4 servings.
- 3 cups frozen shelled edamame
- 8 mini sweet peppers
- 1 cup hummus
- 2 cups sugar snap peas
- ½ cup almonds
- 2 cups strawberries, tops left on
From your pantry
- 2 tbsp water
- 1 tsp olive oil
- ½ tsp smoked paprika
- ½ tsp salt
Each serving has about 390 calories, 23 g protein, 34 g carbs and 22 g fat, and costs about $3.23 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
Put the edamame and water in a bowl, cover with a plate and microwave for 3 minutes, once, until hot.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 3 min
off any water, the edamame with the oil, smoked paprika and salt, and let it cool.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
the peppers and scrape out the seeds with a spoon.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Spoon ¼ cup hummus into a small cup or corner of each of 4 containers.
Fill the boxes with the edamame, peppers, snap peas, almonds and strawberries.
Dolly’s tip: Strawberries keep best whole with the green tops on. The boxes keep 4 days in the fridge.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
