Nutritionally balanced, these bento boxes are high in protein, fibre and omega three fatty acids, supporting our overall well-being and providing essential nutrients for your body.
Bento Box Duo
These bento box lunches allow you to prepare once and eat twice!
Ingredients
- 1 bunch asparagus, ends trimmed
- 1 tbsp olive oil
- salt and pepper, to taste
- 2 large eggs
- 1 tsp sesame seeds
- 4 slices salmon, smoked; (100g)
- 2 slices Cheddar Cheese
- 30 g almonds, dry; roasted
Dressing:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- You will need 2 bento style lunch boxes. Preheat the oven to 200°C/400°F.
- Place the trimmed asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for about 10-12 minutes or until the asparagus is tender but still crisp. Remove from the oven and set aside to cool.
- In a medium saucepan, place the eggs and cover them with water. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let the eggs simmer for 9 minutes for a slightly soft centre or 12 minutes for a fully set yolk. Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cooled, gently peel the eggs and halve before setting aside.
- In each bento box, arrange half of the asparagus in one section and top with a halved egg. Sprinkle with sesame seeds.
- In the first bento box arrange the smoked salmon slices in a separate section.
- In the second bento box, arrange the slices of cheese and almonds in a separate section.
- Mix the soy sauce, rice vinegar and sesame oil in a small bowl and then divide between two separate containers to dress the lunches when you're ready to eat.
Notes
You can buy bento-style lunch boxes with dividers at most large supermarkets, at Kmart and at Target. Get creative with bento boxes and swap protein or cheese for sliced chicken, avocado, prosciutto or even sliced sausage. Prep these on a Sunday for easy lunch on Monday and Tuesday. Store in the fridge for up to 2 days.
Nutrition (per serve)
Net Carbs: 3.4gProtein: 27gFat: 33gFiber: 2.3g
