Colorful Mexican Sautéed Vegetables
Ingredients
- 1 cup of cooked white rice
- 1/2 cup of canned corn
- 1/2 eggplant, diced
- 1 red bell pepper, diced
- 1/2 onion, diced
- 1 avocado, diced
- 1/4 cup of grated Mexican blend cheese
- Salt and pepper, to taste
- Olive oil or cooking spray
Steps
- Start by cooking the white rice according to package instructions. Once cooked, set aside to cool.
- While the rice is cooking, heat a skillet over medium heat and add a small amount of olive oil or cooking spray.
- Add the diced eggplant to the skillet and sauté until tender, about 5-7 minutes. Season with salt and pepper.
- Take the rectangular bento box with rounded corners and place the cooked white rice in one corner.
- Drain the canned corn and add it next to the rice.
- Add the sautéed eggplant next to the corn.
- Add the diced bell pepper and onion next to the eggplant.
- Cut the avocado in half, remove the pit, and scoop out the avocado flesh with a spoon. Dice the avocado and add it next to the bell pepper and onion.
- Sprinkle grated Mexican blend cheese all over the entire bento box, covering all the ingredients.
Bon Appétit!
This Colorful Mexican Sautéed Vegetables Bento Box is a delicious and easy way to pack a healthy and satisfying lunch. The combination of cooked white rice, canned corn, sautéed eggplant, bell pepper, onion, and avocado make for a flavorful and nutrient-dense meal. The grated Mexican blend cheese adds a nice touch of creaminess and a bit of added protein. The recipe is vegan friendly and easy to adapt to your taste.
