A Healthy FEAST Fit for Your Lunchbox

A Healthy FEAST Fit for Your Lunchbox

FEAST is San Luis Obispo’s restaurant alliance, comprised of the Central Coast of California’s restaurateurs, caterers, specialty food purveyors and mobile food trucks. Coming from a beautiful area ripe with fresh fruits and vegetables grown throughout the region, hundreds of wineries in their backyard, and the most innovative culinary leaders in the country, they know their food! 

Our friends at FEAST recently polled their members to learn their favorite recipes of the season, and thankfully for us, they’ve chosen three that partner beautifully together here in one delicious FEAST Bentgo box.  Bon appetit! 

Crispy Plantain Patacones


1/2 cup vegetable oil

2 green (unripe) plantains

Salt for seasoning


Chop ends off both plantains and peel off skin.  Cut plantains horizontally into approximately 6 pieces, about 1.5 - 2 inches long each.

Place oil in a skillet and heat on high until small bubbles begin to form. Add plantain rounds and fry until they are golden on all sides (about 3 minutes).  Use a slotted spoon to transfer plantain rounds to paper towels to drain excess oil. 

Move plantain rounds onto a sheet of parchment paper.  Place a second sheet of parchment paper over this layer.  Using a frying pan, flatten the plantains by pressing down on parchment paper that is over the plantains, with the bottom of the pan. 

Return plantains to the oil and re-fry until golden on both sides (about 5 minutes).  Transfer to paper towels to drain excess oil.  Sprinkle with salt. 


Spring Salad with Raspberry Vinaigrette


1 cup mixture of your favorite spring greens (such as lettuce, arugula, mesclun, etc. whatever you can find at your local farmers’ market!)

½ cup vegetable oil

½ cup raspberry wine vinegar

½ cup white sugar

2 teaspoons Dijon mustard

1/8 teaspoon dried oregano

1/8 teaspoon ground black pepper


In a jar combine all ingredients except spring greens.  Twist lid tightly on and shake until well combined.  Lightly pour dressing onto spring greens and mix, until coated to personal preference. 

Ground Turkey with Rice and Beans


1 cup white rice

1 tablespoon vegetable oil

1 garlic clove, minced

½ tomato, diced

¼ lb ground turkey

1 small can of black beans

¼ teaspoon ground mustard

Salt for seasoning

Pepper for seasoning


Boil white rice in water, following the package’s instructions. While this is cooking, in a large skillet pour 1 tablespoon of vegetable oil and sauté the minced garlic for 2 minutes over medium heat. Add in diced tomatoes and continue to cook for 2 more minutes, until tomatoes begin to wilt. 

Add ground turkey and cook until there is no pink (about 8 minutes). Add black beans.  Season with salt, pepper and ground mustard. Combine ground turkey mixture with white rice.

For more fresh and delicious lunch recipes and ideas, follow Bentgo on Instagram, Facebook and Pinterest.