In tomorrow’s bento I have quinoa tossed with roasted red baby potatoes, red onion slices, and cherry tomatoes. The dressing is olive oil, tamari, balsamic vinegar, and maple syrup. Yummy! It’s on a bed of lettuce, but the lettuce takes up so much space that I had to cram the quinoa salad on top and now you can’t really see it. There’s a wedge of lemon too. The cheese is an organic goat and sheep feta from Greece. It’s so delicious. Strawberries, grapes, and a baby orange make up the tasty sides.
Snack is a home-made Lara bar with toasted coconut and dark chocolate chips.
In the exciting world of pre-teen bentos for picky people, here’s a jam sandwich bento for my son. He’s refusing to eat peanut butter or it would be a pbj. It’s all a phase, pb will come back into the rotation, I’m sure! His side dishes are blueberry yogurt, strawberries, and carrot and bell pepper strips. I’m beginning to think this lock & lock bento might be the ideal one for someone who just wants one box. It holds an insane amount of food, and is so versatile.