Ingredients
For the stuffed crepes:
- 2 savory crepes
- 150 g of red kidney beans
- 40 g of ajvar
- 4 slices of ham
- 4 lettuce leaves
- 1/8 of fresh red bell pepper
- 1/8 of fresh yellow bell pepper
For the roasted butternut squash:
- 150 g of butternut squash
- 2 tsp of olive oil
- 30 g of feta cheese, crumbled
- 1 tsp of roasted pumpkin seeds
- 1 tsp of pomegranate seeds
- 2 tsp of herbs flavored olive oil
- Basil leaves (optional)
- Salt
For the fresh fruit salad:
- ½ apple
- 50 g of grapes
- 2 tbsp of walnuts
- 2 tbsp of almonds
- 1 tbsp of lemon juice
- 1 tbsp of honey or maple syrup
Instructions
For the stuffed crepes:
Prepare the savory crepes with your favorite recipe.
In a blender, mix the beans and ajvar until obtaining a smooth paste.
Slice the bell peppers.
Spread the bean and ajvar paste on the crepe and add lettuce, ham and peppers on top.
Roll the crepe up tightly and cut it in half before placing it in your MB Square bento box. Repeat with the second crepe.
For the roasted butternut:
Preheat the oven to 200°C.
Cut the butternut squash into bite-sized pieces.
Cover a baking sheet with a baking mat and add the squash. Drizzle the butternut squash with 2 teaspoons of olive oil and season with salt if needed. Roast for 20-25 minutes, or until the squash is tender. Set aside to cool down.
Place the butternut squash in the first part of the second container of your MB Square bento box. Add the feta cheese, pumpkin and pomegranate seeds. Drizzle your salad with herb flavored olive oil and sprinkle with basil leaves.
For the fresh fruit salad:
Wash the apple and the grapes.
Place the fruit in the second container of the MB Square bento box.
Sprinkle with walnuts and almonds and drizzle with lemon juice.
