Quinoa and Vegetable Bento Box
Bento Boxes are the ultimate Japanese packed lunch. Try this tasty vegetarian salad bento with quinoa, pumpkin and cheese and a spicy ponzu dressing.
- Preparation Time10 mins
- Cooking Time20 mins
Nutrition per serving
- Energy774 Kcals
- 120 g pumpkin (e.g. Hokkaido)
- 1 tsp. toasted sesame oil
- 2 tbsp. olive oil
- 3-4 tbsp. Kikkoman Ponzu
- 40 g quinoa
- 60 g frozen peas
- ¼ bunch of parsley
- 3-4 tsp. Kikkoman Naturally Brewed Soy Sauce
- 1 egg
- 30 g radicchio (alternatively: lollo rosso or oak leaf lettuce)
- ¼ tsp. brown sugar
- 1-2 pinches of harissa paste
- 6 physalis
- 50 g cheese cubes (e.g. Gouda, Edam, Cheddar)
- 1 sachet of a Kikkoman sauce of your choice (or pour a little into a jar)
- 1 tbsp. pumpkin seeds
Pre-heat the oven to 220℃ (200℃ fan). Wash the pumpkin and cut it into bite-sized pieces. Combine with the sesame oil, 1 tbsp. olive oil and 2 tbsp. Ponzu Lemon, place into a small oven-proof dish and bake for approx. 10-15 minutes.
Cook the quinoa (for approx. 15 minutes) and the peas (approx. 5-7 minutes) in boiling water. Wash the parsley and dab dry, pluck off the leaves, chop finely and add to the quinoa-pea mixture together with 2 tsp. soy sauce.
Cook the egg until hard boiled, then peel and quarter. Cut the radicchio into fine strips, wash it and shake or spin dry. To make the dressing combine the remaining soy sauce with the rest of the Ponzu Lemon, sugar, harissa and the remaining olive oil. Pour into a screw-top jar for transportation.
Wash the physalis and pat dry. Arrange all the meal components in a bento box/ lunchbox, garnish with pumpkin seeds, include the sauce sachet, and refrigerate until you are ready to take it with you.