ECO Lunchbox Three-in-One #91

 

This is an improvisational peanutty rice salad, avocado, some Cocomels salted caramel bites, and a fruit salad (banana, oranges, and raspberries).

It was truly a successful use of leftover rice! Just a basic peanut sauce--peanut butter, soy sauce, rice vinegar, garlic powder, fresh ginger, some chili-garlic sauce, and some water to thin it all--mixed with leftover steamed rice, chopped cucumber, shredded carrot, and chopped scallions. I topped the whole thing with some chopped peanuts. I know I've done this before (peanut rice) but I think I ate it warm. I can now testify that it is also good at room temperature.

The raspberries were a bit of rebelliousness, somehow. When I'm in a dark place I seem to revolt against logic and buy things like pricey, out-of-season fruit. They were really good raspberries, though, and there are worse things one can do to oneself.

If you're looking for gluten free options, incidentally, this lunch is one.