15 Back to School Bento Box Ideas

I’ll admit it—I’m a little obsessed with bento boxes. There’s something so satisfying about opening that tidy container at lunchtime and seeing everything perfectly portioned, colorful, and inviting.

But you don’t have to be a Pinterest mom to pull it off! Bento boxes are actually one of the easiest ways to pack lunches that look fun, taste great, and help you sneak in a little more variety (and maybe even a vegetable or two).

This collection of 15 bento box ideas is designed for real life—no fancy cutters or time-consuming recipes. Just simple, fresh combinations you can prep in minutes on a busy school morning.

Whether your kids love sandwiches, wraps, or snack-style lunches, these ideas will save you time and keep little tummies happy. Let’s get started with the first 7 bentos that prove lunch can be both easy and exciting!


1. Turkey & Cheese Roll-Up Bento

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Description:
This classic combo never disappoints—bite-sized turkey and cheese roll-ups, plus crunchy sides for balance.

Ingredients:

  • 4 slices deli turkey
  • 2 slices cheddar cheese
  • 1/2 cup baby carrots
  • 1/2 cup grapes
  • Whole grain crackers

Instructions:

  1. Lay turkey slices flat.
  2. Place half a cheese slice on each and roll up tightly.
  3. Slice each roll into 2–3 pieces.
  4. Arrange roll-ups in one bento section.
  5. Add carrots, grapes, and crackers in separate compartments.

2. DIY Mini Bagel Pizza Bento

Description:
Little bagels turn into no-cook pizza that kids build themselves—fun and customizable!

Ingredients:

  • 2 mini plain bagels, split
  • 1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella
  • 1/4 cup mini pepperoni
  • Baby spinach (optional)

Instructions:

  1. Place bagel halves in one bento compartment.
  2. Spoon marinara into a small leak-proof container.
  3. Fill another container with mozzarella and pepperoni.
  4. If using, add baby spinach in a separate spot.
  5. Pack everything so kids can assemble at lunch.

3. Hummus & Veggie Snack Bento

Description:
Creamy hummus pairs perfectly with fresh veggies and pita chips—great for dipping and munching.

Ingredients:

  • 1/2 cup hummus
  • 1/2 cup baby carrots
  • 1/2 cup cucumber sticks
  • 1/2 cup bell pepper strips
  • Pita chips

Instructions:

  1. Spoon hummus into a small container with a lid.
  2. Arrange carrots, cucumbers, and peppers in one section.
  3. Add pita chips to a dry compartment to keep them crisp.
  4. Seal and refrigerate.

4. Breakfast for Lunch Bento

Description:
Who says you can’t have breakfast in the middle of the day? This bento is packed with morning favorites.

Ingredients:

  • 2 mini waffles (frozen or store-bought)
  • 1/4 cup maple syrup
  • 1 hard-boiled egg
  • 1/2 cup mixed berries
  • String cheese

Instructions:

  1. Place mini waffles in one section.
  2. Pour syrup into a small container with a tight lid.
  3. Peel and pack the egg in another section.
  4. Add berries and string cheese.
  5. Keep chilled until lunch.

5. Chicken Salad & Crackers Bento

Description:
Savory chicken salad served with crackers makes for a protein-rich, scoopable lunch.

Ingredients:

  • 1 cup cooked rotisserie chicken, chopped
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • Whole grain crackers
  • 1/2 cup apple slices

Instructions:

  1. Mix chicken, mayo, mustard, salt, and pepper in a bowl.
  2. Spoon chicken salad into a compartment.
  3. Add crackers in a dry section.
  4. Arrange apple slices in another compartment.
  5. Seal and chill.

6. Sunflower Butter & Banana Roll-Up Bento

Description:
A sweet and nut-free bento that feels like a treat but packs healthy energy.

Ingredients:

  • 1 large tortilla
  • 2 tablespoons sunflower seed butter
  • 1 banana
  • 1/2 cup baby carrots
  • 1/2 cup pretzels

Instructions:

  1. Lay tortilla flat.
  2. Spread evenly with sunflower butter.
  3. Place banana on one edge and roll up.
  4. Slice into pinwheels.
  5. Arrange in a compartment with carrots and pretzels in others.

7. Cheese, Ham & Fruit Kabob Bento

Description:
Lunch on a stick! These kabobs make eating lunch fun and interactive.

Ingredients:

  • 4 slices deli ham
  • 4 cubes cheddar cheese
  • 1/2 cup grapes
  • Whole grain crackers

Instructions:

  1. Fold ham slices into squares.
  2. Thread ham, cheese, and grapes onto short skewers or toothpicks.
  3. Arrange kabobs in a bento section.
  4. Add crackers in a separate compartment.

8. Greek Yogurt Parfait Bento

Description:
This parfait bento feels like a special treat but is loaded with protein and fruit.

Ingredients:

  • 1 cup vanilla Greek yogurt
  • 1/2 cup fresh berries
  • 1/4 cup nut-free granola
  • 1/2 cup baby carrots
  • 1/2 cup pretzel twists

Instructions:

  1. Spoon yogurt into a leak-proof container.
  2. Top with fresh berries.
  3. Pack granola separately to stay crisp.
  4. Arrange carrots and pretzels in compartments.
  5. Keep chilled until lunchtime.

9. DIY Taco Bento Box

Description:
Make-your-own tacos in a lunchbox—no reheating required!

Ingredients:

  • 1 cup cooked shredded chicken
  • 1/2 cup shredded cheddar
  • 1/2 cup salsa
  • 4 mini flour tortillas
  • 1/2 cup corn chips

Instructions:

  1. Place chicken in a compartment.
  2. Spoon salsa into a small sealed container.
  3. Add shredded cheese in another section.
  4. Stack tortillas in a separate compartment.
  5. Pack corn chips for crunch.

10. Veggie Cream Cheese Pinwheel Bento

Description:
Colorful pinwheels with crunchy veggies and smooth cream cheese make lunch feel extra special.

Ingredients:

  • 1 large tortilla
  • 2 tablespoons cream cheese
  • 1/4 cup shredded carrots
  • 1/4 cup baby spinach
  • 1/4 cup bell pepper strips
  • 1/2 cup grapes

Instructions:

  1. Lay tortilla flat and spread with cream cheese.
  2. Sprinkle evenly with carrots, spinach, and peppers.
  3. Roll up tightly into a log.
  4. Slice into pinwheels.
  5. Arrange pinwheels in one compartment and grapes in another.

11. Mini Sandwich & Snack Bento

Description:
Mini sandwiches plus crunchy sides to keep little tummies satisfied.

Ingredients:

  • 2 slider rolls
  • 2 slices deli turkey
  • 2 slices cheddar cheese
  • 1/2 cup cucumber slices
  • 1/2 cup animal crackers

Instructions:

  1. Split slider rolls.
  2. Layer turkey and cheese inside each roll.
  3. Pack sandwiches in a section.
  4. Arrange cucumber slices and animal crackers in separate compartments.

12. Caprese Skewer Bento

Description:
Fresh mozzarella, cherry tomatoes, and tender chicken on skewers—like a mini picnic in a box.

Ingredients:

  • 4 cooked chicken tenders, cut into chunks
  • 8 cherry tomatoes
  • 8 mini mozzarella balls
  • Small skewers
  • Whole grain crackers

Instructions:

  1. Thread chicken, tomato, and mozzarella onto skewers.
  2. Repeat to make multiple kabobs.
  3. Arrange in a bento compartment.
  4. Add crackers in another section.
  5. Keep chilled until lunchtime.

13. No-Cook Pasta Salad Bento

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Description:
This pasta salad uses pre-cooked noodles to make morning prep a breeze.

Ingredients:

  • 1 cup cooked rotini pasta (chilled)
  • 1/4 cup diced cucumber
  • 1/4 cup halved cherry tomatoes
  • 2 tablespoons Italian dressing
  • 1 string cheese, cut into pieces

Instructions:

  1. In a bowl, combine pasta, cucumber, and tomatoes.
  2. Toss with Italian dressing.
  3. Spoon pasta salad into a compartment.
  4. Add string cheese pieces in a separate section.

14. Breakfast Muffin & Fruit Bento

Description:
A wholesome muffin pairs perfectly with fruit and yogurt for a balanced lunch.

Ingredients:

  • 1 whole grain muffin (store-bought or homemade)
  • 1/2 cup strawberries
  • 1 cup Greek yogurt
  • 1/4 cup granola

Instructions:

  1. Place muffin in one compartment.
  2. Spoon yogurt into a sealed container.
  3. Pack granola separately.
  4. Arrange strawberries in another section.

15. PB&J Sushi Roll Bento (Nut-Free Option)

Description:
These cute “sushi” rolls are made with nut butter and jelly—so much fun to eat!

Ingredients:

  • 1 large tortilla
  • 2 tablespoons sunflower seed butter or peanut butter
  • 2 tablespoons jelly
  • 1/2 cup baby carrots
  • 1/2 cup pretzels

Instructions:

  1. Lay tortilla flat.
  2. Spread evenly with nut or sunflower butter.
  3. Top with jelly.
  4. Roll up tightly into a log.
  5. Slice into rounds.
  6. Pack rolls in a compartment with carrots and pretzels on the side.

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