Sandwich Kabobs Bento Box with Roasted Beets
Portable lunch featuring skewered sandwich components—grape tomatoes, low-fat Cheddar, whole wheat bread, ham, and cucumber—paired with roasted beet slices and creamy Greek yogurt. Beets are brushed with olive oil and roasted at 375°F until edges brown, creating a sweet, earthy contrast to the savory kabobs. Perfect for meal prep and lunchboxes.
Ingredients
- 1 large beet, peeled, thinly sliced
- 1 teaspoon olive oil
- ½ teaspoon sea salt
- 4 grape tomatoes
- 4 lowfat Cheddar cheese, cubesmozzarella cubes1:1
milder flavor, same texture
- 2 slices whole wheat bread, cut into small squares
- 2 slices low-sodium ham, cut in halfturkey breast1:1
leaner protein alternative
- ½ small cucumber, sliced lengthwise to create 4 ribbons
- 1 small apple
- ½ cup lowfat vanilla Greek yogurtplain lowfat Greek yogurt1:1
less added sugar
Instructions
- 1
Preheat oven to 375°F.
- 2
Arrange peeled, thinly sliced beets on a parchment-lined baking sheet, brush with olive oil and sprinkle with sea salt.
- 3
Bake until edges start to brown. Remove from oven and cool.
- 4
Assemble sandwich kabobs by threading tomatoes, cheese cubes, bread squares, ham pieces, and cucumber ribbons onto skewers or stirrers.
- 5
Serve kabobs with roasted beets and yogurt.
Tips
Roast beets ahead and store in the refrigerator for up to 3 days; assemble kabobs on the day of serving for best texture.
Use wooden skewers or coffee stirrers for portability; soak wooden skewers in water for 30 minutes before threading to prevent charring if baking further.
Pack kabobs and beets in separate containers to prevent bread from absorbing moisture during transport.
Good to Know
Keep assembled kabobs and roasted beets in separate airtight containers in the refrigerator for up to 2 days. Store yogurt in its original container. Pack yogurt in an insulated lunch box with an ice pack for safe transport.
Roast and cool beets up to 3 days in advance. Prepare bread squares, slice cucumber, and cut ham on the morning of serving. Assemble kabobs no more than 2 hours before eating to preserve bread texture.
Serve chilled or at room temperature. Pack yogurt with an ice pack in an insulated container. Include the roasted beets and apple slices on the side.
Common Mistakes
Do not skip cooling the beets before assembly to avoid heat damage to bread and cheese.
Do not pre-assemble kabobs more than 2 hours ahead to avoid soggy bread.
Do not use beets directly from the oven without cooling; they will wilt ingredients on contact.
Substitutions
less added sugar
milder flavor, same texture
leaner protein alternative