Outdoor Barbecue Feast Bento Box
Ingredients:
For the Grilled Meats:
2 sausages (pork, beef, or chicken)
4 ribs (pork or beef)
2 chicken thighs or drumsticks
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
1 tbsp barbecue sauce (for glazing)
For the Creamy Mashed Potatoes:
2 medium potatoes, peeled and cubed
2 tbsp butter
¼ cup milk or heavy cream
½ tsp salt
¼ tsp black pepper
For the Shredded Carrots:
½ cup carrots, julienned or shredded
1 tsp olive oil
¼ tsp salt
¼ tsp sugar (optional)
For the Fresh Salad:
½ cup mixed greens (lettuce, spinach, arugula)
¼ cup cherry tomatoes, halved
¼ cup cucumber, sliced
1 tbsp olive oil
½ tsp lemon juice
¼ tsp salt
¼ tsp black pepper
Instructions:
1. Grill the Meats
Preheat a grill to medium-high heat.
In a bowl, mix olive oil, salt, pepper, paprika, garlic powder, onion powder, and oregano.
Rub the seasoning mixture over the sausages, ribs, and chicken.
Place the meats on the grill. Cook the sausages for 8–10 minutes, turning occasionally.
Grill the ribs for about 20–25 minutes, brushing with barbecue sauce in the last 5 minutes.
Cook the chicken for 15–20 minutes, turning occasionally until golden and fully cooked.
2. Prepare the Mashed Potatoes
Boil the potatoes in salted water for 15 minutes or until fork-tender.
Drain and mash with butter, milk, salt, and pepper until smooth and creamy.
3. Prepare the Shredded Carrots
Toss the shredded carrots with olive oil, salt, and a hint of sugar.
4. Make the Fresh Salad
In a bowl, combine mixed greens, cherry tomatoes, and cucumber.
Drizzle with olive oil, lemon juice, salt, and pepper. Toss gently.
Assembling the Bento Box:
Arrange the grilled sausages, ribs, and chicken in one section, showcasing the beautiful grill marks.
Spoon a creamy dollop of mashed potatoes next to the meats.
Place the shredded carrots neatly in a small compartment.
Add the fresh salad for a vibrant and refreshing touch.

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