- The juice of a lemon
- 1 tbsp of lime juice
- 150 g of figs, washed
- 150 g of Mirabelle plums, washed and diced
- 150 g of pears, peeled, washed and diced
- 50 g of blueberries, washed
- 50 g of peaches, washed
- 50 g of grape, washed
- 500 g of pumpkin
- 250 g of cauliflower, washed and cut into florets
- 350 g of carrots, peeled and washed
- 2 large handfuls of arugula, washed
- 1 cucumber
- 100 g of fennel, washed
- 1 onion, chopped
- 1 garlic clove
- 1 handful of mushrooms, chopped
- Some chives sprigs, chopped
- Some fresh mint leaves, chopped
- 6 eggs
- About 180 g of cottage cheese or plain soy yogurt
- 100 g of tempeh, cubed
- 150 g of almond and sesame smoked tofu (or other), cubed
- 500 g of potatoes
- 140 g of chickpeas (rinsed if canned)
- 50 g of rice noodles
- 2 thin slices of wholewheat bread
- 1 tbsp of peanut puree
- 1 square of 80% dark chocolate, shaved
- 1 vanilla bean
- Olive oil
- 2-3 tbsp of salted soy sauce
- Garlic powder
- Ground ginger
- Salt, pepper
For the dressing:
- 2 tbsp of olive oil (or other)
- 2 tbsp of cider vinegar
- 1 tbsp of salted soy sauce
- 1 tsp of mustard
|#1 BENTO BOX: MB ORIGINAL||#2 BENTO BOX: MB JAR||#3 BENTO BOX: MB SQUARE||#4 BENTO BOX: MB ELEMENT||#5 BENTO BOX: MB ORIGINAL|
|STARTER||Carrot and cauliflower semolina salad||Chickpeas, roasted pumpkin and cauliflower, marinated tempeh and yogurt sauce||Arugula and cucumber salad||Pad Thai salad: noodles, cucumber, carrot noodles, peanut sauce and tofu||Fennel, arugula and lemon salad|
|MAIN COURSE||Mushroom Tortilla||Wholewheat bread sandwich with eggs, yogurt sauce and grated carrots||Mashed potatoes and pumpkin with soft-boiled eggs|
|DESSERT||Roasted figs, cottage cheese and dark chocolate shavings||Fruit salad (blueberry, peach, grape) and mint||Plum, pear and vanilla compote|
- In a pot of water, cook the potatoes with their skins. Once cooked, drain them and let cool.
- Preheat the oven to 180°C.
- Slice the pumpkin (the skin can be kept if it is an organic, washed pumpkin). Transfer the slices to a bowl, add 1 tbsp of olive oil, some salt and a little bit of garlic powder, and mix to coat the pumpkin slices evenly. Place the slices on a baking sheet previously covered with a baking mat and bake until the pumpkin has a melting texture.
- In a bowl, mix 2 to 3 tbsp of salted soy sauce, the juice of half a lemon, some garlic powder and a pinch of ground ginger. Add the tempeh cubes and let marinate.
- Place about half the cauliflower portion in a bowl, add 1 tbsp of olive oil and a little bit of salt, and mix to coat the florets evenly. Transfer to a baking sheet previously covered with a baking mat and bake until the cauliflower is tender.
- In a pot of water, cook the rice noodles according to the package instructions. Once cooked and drained, place them in the MB Element insulated bento box.
- Place the remaining cauliflower in the container of a blender and blend until obtaining a semolina texture. Transfer it to the first container of the #1 MB Original bento box.
- Grate about 150 g of carrots and put 1 handful aside. Add the rest to the cauliflower semolina in the #1 MB Original bento box.
- In a frying pan, fry the chickpeas and the previously marinated tempeh until they have a golden color.
- In a pot, bring some water to a boil before carefully adding 4 eggs. After 6 minutes, stop cooking to obtain perfect soft eggs. Peel them delicately and set aside.
- Prepare Tuesday’s bento box: place the chickpeas and tempeh, half of the pumpkin and the roasted cauliflower florets in the MB Jar container.
- In a bowl, mix 4 tbsp of plain soy yogurt or cottage cheese with a little bit of salt, pepper, chives and some garlic powder. Taste and adjust seasoning if necessary. Place some of the sauce in the MB Jar container and set the other part aside.
- Place half of the arugula in the first container of the MB Square bento box and the other half in the first container of the #2 MB Original bento box.
- Peel and dice the cucumber. Place half of the portion with the arugula in the MB Square bento box and the other half in the MB Element insulated bento box, along with the rice noodles.
- Spread the wholewheat bread slices with the remaining yogurt sauce. Add the remaining portion of grated carrots and two halved soft-boiled eggs on top. Season with a little bit of salt and cumin before closing the sandwich and placing it in the second container of the MB Square bento box.
- Halve the figs and place them on a baking sheet previously covered with a baking mat. Bake for about 10 minutes.
- Using a mandolin or a peeler, cut the remaining carrots into noodles before transferring them to the MB Element bento box, with the rice noodles and cucumber. Add the smoked tofu cubes.
- In a bowl, mix the peanut puree, lime juice, 1 tsp of soy sauce, a little bit of ginger and garlic powder.
Colette's tip: if the texture is too thick, add a little bit of water to obtain a smooth sauce.
Taste and adjust seasoning if necessary, before adding the sauce to the Pad Thai salad in the MB Element bento box.
- Cut the fennel into thin strips and place them in the first container of the #2 MB Original bento box, along with the arugula. Drizzle with some lemon juice.
- Peel the potatoes and set half aside. Cube the other half and place it in a blender with the remaining roasted pumpkin. Blend until obtaining a smooth consistency. Taste and adjust seasoning if necessary. Place the mashed potatoes and pumpkin in the second container of the #2 MB Original bento box and add the two remaining soft-boiled eggs.
- In a non-stick wok, brown the onion and garlic with 1 tbsp of olive oil before adding the mushrooms. Sauté for a few more minutes.
- Cut the remaining potatoes into strips and add them to the wok. Beat 2 eggs and pour them over the other ingredients. Add some salt and pepper and cook the tortilla over low heat, covered, until the eggs are cooked.
Colette's advice: The tortilla can be turned over in the middle of cooking or cooked unilaterally with the lid on.
Once cooked, cut the tortilla into triangles, and place them in the second container of the #1 MB Original bento box.
- In a saucepan, cook the pears and Mirabelle plums with the vanilla bean until fruit gets a melting texture. The compote can then be blended to obtain a smooth texture or placed like this in the food cup of the #2 MB Original bento box.
- Finish the #1 MB Original bento box by adding the roasted figs, 100 g of cottage cheese or plain soy yogurt and the dark chocolate.
- In a salad bowl, mix the blueberries, peaches and grapes with the chopped mint. Place the fruit salad in the food cup of the MB Square bento box.
- In a small container, mix all the dressing ingredients until obtaining a smooth consistency. Divide the vinaigrette dressing into 3 portions in the MB Temple airtight containers and add them to the #1 and #2 MB Original and the MB Square bento boxes.