Hi bento pals! A quick post, lunch was a spicy bento with chickpea-chipotle chili and my new fave bento element, purple bell peppers!
We really enjoyed the flavor combination of organic beef cooked with Penzy's dried chipotle chili powder, onions, garlic and chickpeas (definitely one of my favorite beans) for dinner last night and it seemed a natural for bento tucked into a local purple pepper (garnished with goat cheese and sage flower).
A super-sweet peach and cherries were a nice contrast to the sizzling chili. For a toothsome snack, almonds roasted with olive oil and sea salt and a skewer of quince paste and manchego cheese.
Enjoying a wonderfully mild day in the 70's, perhaps the grip of summer's heat is easing at last. The farmer's market had some lovely nectarines and eggplant on Saturday, yum!
I've added this bento to Shannon's What's for Lunch at Our House Wednesday roundup, so many interesting bentos to browse and be inspired by!