Turkey Bento Boxes - Butterball Foodservice
Turkey Bento Boxes

Turkey Bento Boxes

  • SERVING SIZE 1 bento box
  • PREP TIME 50 mins.
  • TOTAL TIME 2 hrs. 50 mins.

This delicious and convenient assortment is a dream for on-the-go diners. Get inspired with three recipes that showcase on-trend ingredients and global sauces. With turkey’s versatility at play, chefs can explore infinite possibilities.

Ingredients

 

BENTO BOX #1

Yield: 1 serving 

2 oz.

Cucumber batons

2 oz.

Watermelon, compressed with smoked salt and lime zest

2 oz.

Tzatziki sauce

1 oz.

Feta chunks

2 oz.

Pita chips

2 tbsp.

Honey roasted almonds

 

TZATZIKI SAUCE

2 cups

Grated cucumber (from about 1 medium 10 oz. cucumber), no need to peel or seed

1 ½ cups

Plain Greek yogurt

2 tsp.

Extra virgin olive oil

1 tsp.

Chopped dill

1 tsp.

Chopped mint

--

Juice and zest of one lemon

2 cloves

Garlic, minced

½ tsp.

Salt

 

WATERMELON COMPRESSED WITH SMOKED SALT AND LIME ZEST

¼

Watermelon, medium, about 3 lbs.

--

Zest of 1 lime

--

Smoked salt, to taste

 

BENTO BOX #2

3 oz.

Sliced turkey

2 oz.

Wasabi mayonnaise

1 oz.

Pea shoots

1 oz.

Radish sprouts

1 tsp.

Togarashi (optional)

1 oz.

Havarti cheese, cubed

1 oz.

Thinly sliced radishes

2 oz.

Black sesame rice crackers

2 ea.

Clementines, cut into wedges

 

BENTO BOX #3

3 oz.

Green Goddess hummus

8 oz.

Fennel sticks, heirloom cherry tomatoes and blanched, chilled green beans

1 oz.

Terra chips

6 oz.

Green grapes and cherries

 

GREEN GODDESS HUMMUS

4 cups

Drained chickpeas

1 cup

Tahini

⅔ cup

Lemon juice

2 tbsp.

Extra-virgin olive oil

4 ea.

Cloves garlic

2 oz.

Parsley leaves

1 oz.

Basil leaves

1 oz.

Tarragon leaves

1 oz.

Chives

--

Water, if needed to adjust texture

--

Salt, to taste

Directions

 

TO PREPARE THE TZATZIKI SAUCE:

1. Working in batches, lightly squeeze the grated cucumber between your hands over the sink to release excess moisture. Transfer the squeezed cucumber into a bowl and repeat with remaining cucumber.

2. Add yogurt, oil, herbs, lemon juice, garlic and salt to the bowl. Stir to blend.

3. Serve Tzatziki immediately or chill for later use. Keep Tzatziki well chilled for about 4 days.

 

TO PREPARE THE WATERMELON, COMPRESSED WITH SMOKED SALT AND LIME ZEST:

1. Peel watermelon and cut into 1-inch cubes. Sprinkle them with salt and lime zest. Place cubes on flat plate that will fit in a large sandwich bag. Seal, pressing out as much air as possible. Place something on top of bag that will provide gentle, even pressure. Chill for 2 hours.

2. When the watermelon is ready, it will have a denser texture.

 

TO PREPARE TURKEY SLICES (BENTO BOX #2):

1. Lay turkey slices on flat surface. Sprinkle with togarashi (optional) and spread with 1 teaspoon wasabi mayonnaise.

2. Add pea shoots and sprouts; roll turkey slices up. Sprinkle outside of turkey roll with togarashi.

 

TO PREPARE THE GREEN GODDESS HUMMUS:

1. Put all ingredients except salt and water into food processor. Process until very smooth. Adjust texture with water if needed. Season to taste with salt.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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