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
30g
Carbs
114g
Calories
990kcal
Fat
45g
Ingredients
Canola Oil, Kielbasa Sausage, Canola and Olive Oil Blend, Condensed Milk, All Purpose Flour, Butter, Buttermilk, Baking Powder, Egg, Sugar, Kosher Salt, Coconut Milk, Purple Sweet Potatoes, Maple Syrup
Contains milk, eggs, coconut, wheat.
Reviews
3.9
Based on 83 reviews
kelly · 06/06/25
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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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