Silky Bento Box with African-Asian Fusion
Introduction
Inspired by the elegant simplicity of a bento box, today's recipe is a lush, vegan African-Asian fusion that packs a punch of flavors and textures. This dish is not only a visual treat but also a nutritious, complete meal that's perfect for lunch or dinner.
Ingredients
- 1 cup cooked sorghum
- 1/2 cup shredded purple cabbage
- 1/2 cup grated carrots
- 1/2 cup sliced cucumber
- 1/2 cup cooked edamame beans
- 1 small sweet potato, roasted and cubed
- 1/4 cup pickled ginger
- 2 tablespoons sesame seeds
- For the dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
Instructions
- Prepare the sorghum according to package instructions and allow to cool.
- In a large bowl, mix the cooled sorghum with purple cabbage, carrots, cucumber, and edamame beans.
- In a small bowl, whisk together all the ingredients for the dressing.
- Pour the dressing over the sorghum mixture and toss well to coat everything evenly.
- Divide the mixture into bento boxes. Top each with roasted sweet potato cubes and pickled ginger.
- Sprinkle sesame seeds over the top before serving.
Enjoy this unique blend of cultures right in your bento box! This meal is not only a feast for the eyes but also nourishes the body and soul with its rich flavors and wholesome ingredients.
Nia
| Nutritionfacts | Calories: 360, Fat: 8g, Carbs: 58g, Protein: 12g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Soy, Sesame |