Happy Friday all!
This week’s bento was a bit of an experiment: I was trying to go “riceless”. I put that in quotations because, as you can see, there was definitely rice. I had every intention the night before of cooking up some quinoa to mix in with my “cooked slaw” of winter veggies, but totally forgot, and I was concerned that with only a little bit of roasted sweet potato, there wouldn’t be enough starch to fill me.
I’m not sure if it was just the balance of timing of snacks that day or what, but I actually couldn’t finish this bento; I ended up eating the rest for a quick dinner. Maybe I should have tried the veggie slaw on its own after all!
The egg was the other miso marinated egg, with the added treatment of an overnight soak in some water to draw out a little of the saltiness. (You can sort of see a rim of white around the outside of eggs, maybe. I know it was there, but this isn’t a very good picture.) This turned out to be perfect, actually: with the saltiness toned down, I could actually taste more of the sweetness of the maple and the miso, and the flavour in the eggs was perfect.
Overall it was quite a sweet bento with the roast cauliflower, sweet potatoes and the eggs. If I were doing it again, I think I might replace my cooked veggies with the spicy coleslaw or maybe tuck some pickles in for a bit of sour crunch. Still tasty though!