The Japanese Bento Box is traditionally a single-portion lunch box comprised of protein vegetables and carbs, all of which are separated by dividers. Preparation ranges from simple to elaborate and the final result is intended to be both healthy and pleasing to the eye.
For the salad
- ½ cup Red Cabbage, chiffonade
- A few Romaine lettuce leaves, chiffonade
- 3 medium radishes, grated
- Half an Avocado, thinly sliced
- ½ cup extra firm tofu (drained and pressed with paper towel, cubed, placed in a single layer on a baking sheet and baked at 350 F for 25-45 minutes–tossing every 10 mins)
- 1 cup butternut squash, cubed and “healthy sautéed”* (so that they are cooked but firm–About 5-7 minutes, depending on the size of the cubes)
For the dressing
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 11/2 tsp Kiss Me Organic Culinary Matcha
- 11/2 tsp fresh squeezed lemon juice
Whisk together vinegar, olive oil, matcha and lemon juice.
Arrange the cabbage, romaine leaves, radishes, avocado, butternut squash and baked tofu in sections on a plate.
Serve the dressing on the side.
*add about ¼ cup of water and the chopped butternut squash to a large saucepan, place covered on high heat for 5-7 minutes, until you can easily put your fork through one of the cubes but they remain firm.
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