6 best bento for beginners

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SAMPLE RECIPE: Sauteed Asparagus and Salmon

This quick and easy recipe produces an incredibly delicious dish. If you are tired of baked or grilled salmon, try this. It is flavorful and has a very soft texture because it is steamed with cooking sake. I recommend buying fresh salmon and freezing each fillet in a zip-top bag. Transfer the salmon to the refrigerator to thaw one day before you cook it.

Instructions:

THE NIGHT BEFORE

1. In a skillet, heat the vegetable oil over medium heat until it shimmers. Add the salmon and cook for 3 minutes, flipping it halfway through the cooking time.

2. Add the asparagus and season with salt and pepper.

3. Add the cooking sake and immediately cover the skillet. Turn the heat to low. Steam for 8 minutes.

IN THE MORNING

Microwave half the salmon, covered, for 30 seconds, then transfer to a bento box.

Ingredient tip: If you buy frozen salmon, I recommend separating the frozen fillets and freezing them individually so they are easy to thaw when you need them.

Substitution tip: If you prefer not to use alcohol for cooking, use vegetable broth instead of sake.

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One of many flavorful recipes: Ginger Pork with Green Cabbage and Rice

You’ll be surprised at how quick and tasty this dish is. The ginger tenderizes the meat, making it melt in your mouth, but be careful not to let it sit for long—the meat will start to break down. I like to eat this with a heaping mound of sliced cabbage. The richness of the pork pairs nicely with the crunchy, fresh cabbage.

Instructions:

1. In a medium bowl, combine the grated ginger, soy sauce, and mirin. Add the pork and let it marinate for 5 minutes.

2. Heat the avocado oil in a medium skillet over medium heat. Add the pork with the marinade and cook until the pork is no longer pink and the sauce has reduced, 5 to 8 minutes.

3. Serve with the cabbage on the side and a bowl of the rice.

Variation Tip: Although pork is traditional, you can also use beef or boneless, skinless chicken thighs.

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The WFPB basics

Find guidance for those new to a plant-based diet, including a handy chart to help you cook basics like potatoes and lentils, convenient shopping lists, and a sample menu.

Simple, accessible ingredients

Explore a wide range of dishes made with whole, everyday ingredients you can easily find at your local grocer, and learn which staples to keep on hand in your pantry for easy meals anytime.

Flavorful recipes

Discover how delicious WFPB foods can be with recipes for Hawaiian Luau Burgers, Salad with Strawberry-Peach Vinaigrette, Savory Split Pea Soup, Chocolate-Peppermint Nice Cream, and much more.

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SAMPLE BENTO BOX:

Instructions:

1. In a food processor or blender, combine the kale, apple, garlic, 1/2 cup of cheese,1 tablespoon of olive oil, salt, and pepper. Blend, scraping down the sides of the bowl if needed, until everything is combined and resembles a chunky pesto, 30 to 60 seconds.
2. Heat the remaining 1 teaspoon of olive oil in a medium skillet over medium heat. Spread roughly 2 tablespoons of the kale pesto onto one tortilla, sprinkle 1/4 cup of cheese over the kale, and cover it with another tortilla.
3. Place the quesadilla in the skillet and cook until golden brown, about 3 minutes. Flip it and cook for another 2 to 3 minutes. Repeat this step with the remaining tortillas, kale mixture, and cheese. You will have 2 quesadillas.
4. Let the quesadillas cool on a cutting board for 5 minutes. Cut each into 4 wedges and serve. If packing for lunch, let cool completely before placing in the bento box.