Friday, March 23, 2012

The Bento Box Snapshot: Tandoori Spiced Chicken, Lemon Parsley Quinoa Salad, & Gooey Sweet Potato

Before I write about the major flop I made the other day (think the offspring of a muck monster with a vegan muffin), I thought I’d share my night of shenanigans with a Bento Box Snapshot. 

I know. It’s been a while since I’ve posted one of these.

I’ve been working at the community center’s BASE (Before and After School Enrichment) program since last fall, and I can honestly say it is the first job I’ve ever had where I felt part of a team. We work together to help each other, to making it a fun experience for the kids that come every day, and it is a growing experience. I’ve learned the art of communication, of true conflict resolution in its purest form, and how to be a team player. Yesterday night we celebrated a friend’s new job by going to Auld Shebeen, the one and only Irish pub and restaurant in Fairfax. I had always wanted to go, and I finally had the chance!

Just so you know, the merlot is fantastic.

Anyway, as I was fairly certain not much of anything on the menu was Morri friendly (save the wine list), I made a bento dinner and ate it outside the community center, reveling in the beautiful weather before joining the group to wish our friend Matt well. 

I had a chicken breast from the tandoori inspired meal we had on Wednesday on top of a lemon parsley quinoa salad (similar to tabouli), and a perfectly baked sweet potato on the side. 

This BBS kept my tummy happy and able to be with my friends while they ate without wanting to eat the table. And come on, if it has sweet potato in it, it has to be good.

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