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Copycat Starbucks Protein Bistro Box

Delicious Copycat Starbucks Protein Bistro Box for Your Lunch

This Copycat Starbucks Protein Bistro Box is a vibrant, protein-packed lunch solution that is quick, customizable, and satisfying.
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 1 box
Course: Lunch
Cuisine: American
Calories: 400

Ingredients
  

Protein Base
  • 1 Hard-Boiled Egg Swap with tofu scramble for vegan option.
Veggies
  • 1 Cucumbers Can be replaced with carrot sticks.
  • 5 Baby Carrots Substitute with bell pepper slices.
Dip
  • 1/4 cup Hummus Can add spices for flavor.
Fruits
  • 1 cup Grapes Replace with apple slices or seasonal berries.
Crunch
  • 1/4 cup Mixed Nuts Replace with sunflower or pumpkin seeds for nut-free.
Wrap
  • 1 Whole Grain Wrap or Pita Use lettuce wraps for low-carb option.

Equipment

  • medium saucepan
  • Cutting board
  • Small container
  • Colander

Method
 

Preparation Steps
  1. Prepare Hard-Boiled Egg: Boil water, add egg, cook for 9-12 minutes, and cool in ice water.
  2. Slice Vegetables: Wash cucumbers, cut them, and prepare baby carrots for dipping.
  3. Portion Hummus: Scoop out 1/4 cup of hummus into a small container and optionally add olive oil or paprika.
  4. Wash Grapes: Rinse grapes under cold water and portion into your lunchbox.
  5. Measure Mixed Nuts: Grab a handful of mixed nuts, approximately 1/4 cup.
  6. Assemble Lunchbox: Arrange the hard-boiled egg, hummus, cut veggies, grapes, and mixed nuts neatly in your lunchbox.
  7. Prepare Wrap: Lay the wrap flat, fill with desired ingredients, roll tightly, and place in lunchbox.

Nutrition

Serving: 1boxCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 186mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Customize ingredients based on personal dietary preferences and enhance flavors with spices and alternative ingredients.

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