Today’s vegan bento is Mexican Black Bean Salad and Roasted Sweet Potatoes, with strawberries, half a banana, and a serving of roasted almonds. The Mexican Black Bean Salad is very easy. Just drain and rinse a large can of black beans, and mix with chopped olives, 2 cloves garlic, diced red onion, fresh cilantro, diced tomato – and I added diced jalapeño peppers for an added kick. Season with cumin, paprika, cayenne pepper and salt. For the full recipe, click here.
This bento was made using the Cal Tiffin Stainless Steel OVAL Bento Lunchbox 40 oz and Mirenlife Reusable and Non-stick Silicone Baking Cups, Heart