Light Meal: Pita Pocket & Veggies
Effort Level
Low
Cooking required
None
Dairy-Free, Egg-Free, Nut-Free, Soy-Free
We used a PlanetBox container here, one of a few that are part of our everyday setup, because it's durable, travels well, and holds up to daily use at home and on the road.
Want to see the PlanetBox containers we’re using? You can find them here.
Lunch boxes don’t have to be all-or-nothing — either perfectly homemade or packed with nothing but snacks. A pita pocket filled with oat-milk cream cheese, chives, and fresh veggies makes a solid base: the cream cheese and pita bring protein, the vegetables add fiber and micronutrients, and the almond base in the spread gives healthy fats. You can easily add fresh avocado to the sandwich for an extra boost of nutrients and healthy fats. Add a pack of BelVita on the side, and you’ve got steady-release carbs to keep energy up through the afternoon. Unlike heavier cooked lunches, this lighter option keeps energy steady without weighing you down, and keeps a nice balance to tick all the boxes — fuel, flavor, and convenience.
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Fresh vegetables. From cucumber or carrot spears, cherry tomatoes, celery, radish and bell peppers. Anything goes!
In the small compartment right in the middle of the lunch box, there's a small portion of black olives.
Belvita biscuits, made with whole-wheat flour. A sweet treat to make it even more fun!
Pita Pocket & Homemade Hummus or Chive Cream Cheese:
Follow my recipe here for pita pockets and homemade hummus, or use store-bought. Alternatively, spread your favorite vegan cream cheese and you're done!
Optional: add fresh avocado to the pita sandwich.
These two are classic travel-friendly meals. Minimum dishes, available ingredients, easy to pack, and tasty for everyone. It holds up really well at room temperature, so great to pack for school, for long hikes or when you are looking to whip an easy breakfast or dinner. The hummus is highly nutritional and packed with macro and micronutrients, whereas the pita rounds it up with carbs and plant protein. It pairs so well with fried tofu and vegetables, which boosts the meal up even further.
While I can't bake pita pockets when we travel (it requires very high heat and I usually just use my outdoor clay oven), I always bring a batch from home, and keep them frozen (I also freeze them at home, to retain freshness). These (and challah rolls) are my kids' favorite bread, and they'll eat a sandwich with it or plain as-is for any meal, at home, at school, or as an energy boost when we hike! These hold up really well for long hours at room temperature, and also thaw perfectly.
As healthy as it is, it is so tasty, and works well for everyone. For other travel-friendly easy plant-based meal ideas, explore my one-pot recipes post. To plan your next RV travel, visit my RV travel budgeting post and calculator