DIY Bento Box Lunch Recipe

Sautéed and Herbed Cottage Cheese and Mushrooms with Blanched Sprouted Moong with Fresh Cherries.

Instead of preparing one sad single dish for the Bento Box Lunch /Desk Lunch, I thought of making it more flavorful, colorful and loaded with nutrients.

I have incorporated Mushrooms as they have a good amount of proteins, fibre and Vitamin B. They are excellent antioxidants.

Cottage cheese has proteins, Calcium, Phosphorous, Riboflavin and Vitamin B-12.

Sprouted Moong are low in calories, have fibre and B vitamins, and deliver a boost of vitamins C and K.

Lemon is a good source of Vitamin C.

Tomatoes are a great source of vitamin C, potassium, folate and vitamin K and are fantastic antioxidants.

Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Cherries are a good source of fibre, vitamins and minerals, including potassium, calcium, vitamin A and folic acid. They are also well known for their antioxidant properties.

Tamarind contains tartaric acid, malic acid, and potassium, which are all components that help promote a healthy digestive system.  Aids in digestion of food

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 01

Ingredients and Quantity:

Low- Fat Cottage Cheese, cubed- ½  cup.

Mushroom- 06 nos.

Olive Oil- 1/4^th tbsp.

Mixed Herbs, dried- ½ tsp

Garlic powder- 1/4^th tsp.

Sprouted Moong- ½  cup

Fresh Cilantro, finely chopped- 08 sprigs

Tomato Quartered- 01 small

Hard Boiled Eggs- 01 no. large

Fresh Cherries- 08 nos.

Salt- To taste

Peppercorn, lightly roasted and freshly ground- ½ tsp.

Lemon- 01 no

Sweet Tamarind -02 pieces (To be consumed after consuming the lunch, aids digestion)

Method:

Boil eggs in water with 1/4^th tsp. of salt and ½ tsp. of vinegar for 10 minutes. After they are boiled place in cold water and peel / shell it and cut into quarters sprinkle the seasonings.

Heat a non-stick pan add extra virgin oil, add the mushrooms sauté them till light golden brown, add the cubed cottage cheese , sauté for another 2 to 3 minutes. Add dried mixed herbs, garlic powder and seasonings. Keep aside.

Blanch the sprouted moong in hot water till al dente (just done). Wash under cold water. Place in a mesh / strainer to remove all the water / moisture. Add the cilantro and seasonings.

Divide the lunch box into 03 parts, in the 1^st place the sprouted moong, place the quartered egg , tomatoes and lemon cut into halves on top of it, then the herbed mushrooms and cottage cheese and in the third part place the fresh cherries.

Don’t forget to place 2 sweet tamarind pieces to be consumed after lunch. Enjoy your lunch loaded with flavors and nutrients. 

Chef Tips:

1. You don’t require reheating this lunch.
2. Sprinkle lemon juice over the sprouted moong before eating / consuming it.