Ingredients
For the roasted vegetables mix:
- 3 potatoes
- 1 red onion
- 2 tomatoes
- Olive oil
- Some sun-dried tomatoes
- Salt
- Pepper
For the side: salad and its dressing
- Some Prêt à pousser kale leaves
- Some Prêt à pousser mustard leaves
- Some Prêt à pousser basil leaves
- Some pine nuts
- 1 large TSP of wholegrain mustard
- 1 TBSP of olive oil
- 2 TBSP of balsamic vinegar
- Salt
- Pepper
For the coconut granola:
- 900 g of oat flakes
- 10 g of hazelnuts
- 10 g of cashew nuts
- 20 g of grated coconut
- ½ tsp of liquid vanilla extract
- 45 g of maple syrup
For the chia pudding:
- 3 tbsp of chia seeds
- 1 tbsp of maple syrup
- 200 ml of coconut milk
- 2 pineapple slices
- Some Prêt à pousser basil leaves
- Vanilla powder
Instructions
Prepare the roasted vegetables mix:
Preheat the oven to 230°C. Peel and cut the potatoes into sticks.
Peel and coarsely chop the onion.
Wash and cut the tomatoes into 6 quarters.
Arrange the vegetables on the baking sheet, brush with olive oil, season with salt and pepper and place in the oven for 30 minutes. Once the vegetables are cooked and cooled, put them in the first compartment of the MB Square bento box and add some sun-dried tomatoes.
Prepare the side:
For the salad: in a salad bowl, mix all the ingredients and place the salad next to the roasted vegetables.
For the dressing: in a bowl, mix all the ingredients and place the dressing in a monbento sauce container.
Prepare the coconut granola:
Preheat the oven to 160°C.
In a salad bowl, mix all the ingredients.
Place the mixture on the baking sheet, pressing well. Bake for 15 to 20 minutes.
Prepare the Chia pudding:
Dice the pineapple slices. Set aside.
In a salad bowl, mix the Chia seeds and the coconut milk. Let the Chia seeds swell for at least 30 minutes.
Once swollen, place the Chia seeds in one half of the MB Square second compartment and sprinkle the mixture with the diced pineapple and a few basil leaves.
Place the granola in the food cup in the second half of the bento box in order to keep it crunchy.
