For the chili sin carne:
- 50 g of smoked tempeh, crumbled
- 2 tbsp of onion, chopped
- 1 garlic clove, minced
- 1/4 of red bell pepper, cut into pieces
- 100 g of tomatoes, chopped
- 1/4 tsp of ground cumin
- 1/4 tsp of dried oregano
- A pinch of chili powder
- 1/3 tsp of ground cilantro
- 2 tbsp of red beans, cooked
- 1 tbsp of corn, cooked
- Rapeseed oil
- 1 portion of rice, cooked
- 1 lime wedge
For the salad:
- A handful of romaine lettuce
- 1 tbsp of red onion, chopped
- 5 cherry tomatoes, halved
- 15 g of nachos
- 2 tbsp of grated cheese
- Some jalapeno peppers, chopped
For the dressing:
- 1 tbsp of olive oil
- 1 tsp of lime juice
- Apinch of dried oregano
- Salt and pepper to taste
For the chili sin carne: In a frying pan, heat the oil over medium heat. Add the tempeh and cook for 5 minutes, stirring regularly. Set aside. Pour a little bit of oil again into the pan, add the onion and garlic and sauté for 5 minutes.
Add the bell pepper and sauté for 3 more minutes.
Add the tomatoes and spices, stir thoroughly, cover the pan with a lid and simmer for 10-15 minutes or until the bell pepper is tender.
Add the tempeh, beans and corn and cook for 3 minutes.
Place the chili sin carne in the first compartment of the MB Original bento box and enjoy with a portion of your favorite rice and fresh vegetable salsa. Squeeze the lime wedge over the dish just before eating.
For the salad: Place the lettuce in the second compartment of the MB Original bento box.
Add the nachos and sprinkle with the onions and tomatoes.
Sprinkle with grated cheese and jalapeño pieces.
For the dressing: In a small container, mix the oil, lemon juice, oregano, salt and pepper until obtaining a smooth dressing. Pour into the MB Temple S sauce cup and spread over the salad just before eating.