Vegan Bento Daily Lunch #4


For my second time busting out this beautiful bento, I knew I wanted to make another pretty lunch. I cooked up rice, as I often do, and prepared my first ever butternut squash!

I diced up the butternut squash into 1″ cubes and lightly coated them in sesame oil. I added sesame seeds, garlic powder, salt and pepper and baked the mixture at 350 degrees Fahrenheit for about 30 minutes.

The beets were already picked and I added a touch of kidney beans. I love adding okra to my meals as well, it’s so interesting to look at, not to mention tasty!

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