
Big Breakfast Bento

A bento built for breakfast lovers. Here, Okinawa sweet potatoes are whipped into fluffy pancakes, then paired with smoky kielbasa sausage for a savory punch. A velvety sweet potato coconut syrup, made with Okinawa puree, condensed milk, and coconut is served alongside for a buttery finish.
Nutritional facts
Protein
37g
Carbs
115g
Calories
1140kcal
Fat
58g
Ingredients
Maple Syrup, Purple Sweet Potatoes, Coconut Milk, Kosher Salt, Sugar, Egg, Baking Powder, Buttermilk, Butter, All Purpose Flour, Condensed Milk, Canola and Olive Oil Blend, Kielbasa Sausage, Canola Oil
Contains eggs, milk, wheat, cereals containing gluten.
Reviews
3.9
Based on 124 reviews
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About Nora Nolasco
Chef Nora Nolasco hails from a Filipino-Chinese family and takes inspiration for her recipes from the food in the community festivities of her childhood. A graduate of Le Cordon Bleu, she has extensive experience developing Chinese cuisine at TAO Los Angeles and NeueHouse. Nolasco also worked with nutritionist Elissa Goodman on her Holistic S.O.U.P Cleanse catering program, serving some of her celebrity clients. Nolasco wants to share her passion for food and celebrate diversity by offering her Chinese dishes to the palates of different people and cultures of L.A. communities. She loves to showcase our cross-culture similarities and celebrate our uniqueness through her recipes and meals.
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