Bacon Rolls Meal Prep Bento

Hide Wilbur, don't tell Charlotte!

This week's meal prep is all about bacon! In this bento, you get bacon-wrapped rice and cheese rolls, bacon-wrapped asparagus, and a fresh mung bean and carrot salad. Some might call it unhealthy because of the bacon, but I’m not one of those people—and neither is my nutrition professor! So let’s make our bento

Notes:

Cooking the Bacon Rolls: Patience is key! Don’t flip the rolls until the bacon side is fully cooked and golden. Otherwise, the rolls might fall apart.

• Cheese: Use any cheese you like, but I prefer American cheese for its perfect melting texture.

• Sticky Rice: If the rice is sticking to your hands, wet your hands slightly. The rice won’t stick any more!

Bacon Slices: Each bacon slice makes about 2 rolls

Recipe

Servings: 4 meal prep containers

Ingredients

For the Bacon Rolls:

• 8 slices of bacon (4 for rice rolls, 4 for asparagus rolls)

• 4 cheese slices (cut in half)

• 1 bunch of asparagus

• Steamed rice

For the Mung Bean & Carrot Salad:

• 1 cup dry mung beans (about 8 oz)

• 2 carrots, shredded

• 2 Tbsp sesame oil

• 1 Tbsp soy sauce

• 1 clove garlic, minced

• 1 tsp rice vinegar

• 1 tsp honey or sugar

• Sesame seeds (for garnish)

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Directions

Prepare the Ingredients:

1. Asparagus: Trim off the tough ends and boil for 3 minutes. Drain and cut into thirds.

2. Set Up Your Station: Lay out the bacon slices, cheese slices, cooked asparagus, and steamed rice.

Make the Bacon Rolls:

1. Rice Rolls:

   • Wet your hands, roll 2 Tbsp of rice into an oval, and place on a slice of bacon.

   • Add a half-slice of cheese on top and roll tightly. Trim excess bacon, then repeat.

     

2. Asparagus Rolls:

   • Place three pieces of asparagus on a slice of bacon, roll tightly, and trim the excess. Repeat until done.

3. Cook the Rolls:

   • Heat a medium pan on medium-high heat.

   • Place the rolls seam-side down and cook until golden brown, flipping only when the side is fully cooked.

Make the Mung Bean & Carrot Salad:

1. Rinse mung beans and boil in 3 cups of water for 30–60 seconds. Drain and let cool.

2. Shred carrots and combine with the mung beans in a bowl.

3. Mix sesame oil, soy sauce, garlic, rice vinegar, and honey. Pour over the salad and toss. Garnish with sesame seeds.

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Build Your Bento Box:

Layer steamed rice as your base, top with bacon rolls, and add:

• Mung bean & carrot salad

• Blueberries for fruit intake

• Tomato for a pop of color

  

Let me know if you make it!