There’s actually a theme to this bento, kind of, instead of just a hodgepodge of miscellaneous foods, for a change! It’s also vegetarian. I was going to make a bento grain bowl, but then I realized I could use one of the dividers in this Life Without Plastic container to keep the fruit separate. So now it’s a ¾ bento bowl. The cauliflowerettes and purple carrots are roasted with olive oil and whole garlic cloves over lentils and quinoa topped with halved cherry tomatoes; cumin-spiced crispy chickpeas; and a beet-yogurt romaine salad. The kids like these beets because of the vinegary honey yogurt sauce. Also, I told MisterMan that beets are a natural stamina booster, so he asks for it on P.E. days now!
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