I know, right? It’s been awhile since my last Meatless Monday bento post. No excuses, except that most of my recent bento box lunches were repetitive (read: boring). Rice, tofu, asparagus. Then more rice, more tofu then broccoli. Same ole stuff.
Well, this bento is pretty much the same thing except one teeny-tiny difference. Can you see it? It’s in the rice.
Yep, I cooked chunks of Okinawan sweet potato (OSP) along with the rice. Imo-gohan!! So delicious and steamed together in a rice cooker.
Just peel the raw sweet potato, cut into large chunks, then toss in with the washed rice. Add water as usual.
When the rice is done, gently mix to break up the chunks into smaller bits. For this version I used my usual sprouted brown rice. But any rice will work. I’m thinking about using orange colored yams too. Wouldn’t that look great for an autumn-themed bento lunch?!
The other items are simmered tofu with bok choy then topped with fried onions. Cherry tomatoes and kaiware (radish sprouts) add color and pizazz!
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