BENTO BOX PICNIC

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BEEF GYUDON:

FULL RECIPE HERE

Cucumber salad:

• 1 Persian cucumber, thinly sliced

• 1/2 carrot, peeled like ribbons

• Grape or cherry tomatoes, halved

• 1 tbsp rice vinegar

• 1 tsp soy sauce

• 1/4 tsp salt

• Drizzle of sesame oil

• Sprinkle of coconut sugar

Purple Rice:

• 1 cup white rice

• 1 package of Hakubaku Mixed Grains

• Cooked in rice cooker (20% off right now!)

Steamed Broccoli & Sweet Potato

• 1/2 head broccoli, de-stemmed and washed

• 1 Japanese sweet potato

Sweet Potato:

1. Peel & Cut: Peel the sweet potato and cut into evenly sized ½–¾ inch cubes or slices for even cooking.

2. Boil Water: Add about 1–2 inches of water to a pot and bring it to a boil.

3. Add to Steamer Basket: Place sweet potatoes in a steamer basket over the boiling water. Make sure the water doesn’t touch the veggies.

4. Cover & Steam: Cover with a lid and steam for 10–15 minutes, depending on the size of the pieces. They're done when fork-tender but not mushy.

Broccoli:

1. Cut into Florets: Trim broccoli into bite-sized florets for even cooking.

2. Boil Water: Same as above—about 1–2 inches of water, brought to a boil.

3. Add to Steamer Basket: Place broccoli in the basket (can use the same one after sweet potatoes are done).

4. Cover & Steam: Steam for 4–5 minutes for tender-crisp broccoli or 6–7 minutes for softer texture