Vegan Bento Box: Seasonal Fruits & Veggies, Black Pepper Papadums, Legumes, Agave Glazed Sweet Potato, Salad And More... Recipe

HOT FROM A FIERY PAN

1. 1

   Roasted agave-glazed sweet potatoes

   Preheat oven to 425F (220C). Peel and cut sweet potatoes into 1-inch cubes. Toss with 3 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread on a baking sheet and roast 25-30 minutes until tender and edges are caramelized. In the last 5 minutes, brush with 2 tablespoons agave nectar to create a glossy glaze.

2. 2

   Crisp black pepper papadums

   In a dry skillet over medium-high heat, fry each papadum (6 pieces) for 8-12 seconds per side until puffed and crisp. Lightly sprinkle freshly ground black pepper onto the hot papadums.

3. 3

   Sauté chickpeas with garlic and cumin

   Drain and rinse the chickpeas. In a skillet, warm 1 tablespoon olive oil. Add minced garlic and ground cumin; sauté 15-20 seconds. Add chickpeas; cook 5-7 minutes until heated through and lightly browned. Season with salt and pepper.

4. 4

   Veggie & fruit medley prep

   Wash and cut vegetables: carrot sticks (2 cups), cucumber slices (1 cup), cherry tomatoes (1 cup), and radishes (0.5 cup). Toss with lemon juice (1 tablespoon) and a pinch of salt. Prepare fruits: mango chunks (1 cup) and pineapple chunks (1 cup).

5. 5

   Fresh greens salad

   Rinse greens (4 cups) and pat dry. Toss with olive oil and lemon juice (optional) or your preferred vegan dressing. Season with a pinch of salt.

6. 6

   Assemble and plate

   In a vegan bento-style box, arrange: glazed sweet potatoes, papadums, chickpeas, veggie medley, fruit medley, and greens salad. Keep components separate to preserve textures.