Looking back over my bentos for the year I realize that they can seem a lot alike. Protein (I favor pounded white turkey tenders because they are easy to make and still taste great all week long), something starchy and five colors. I add a little bit of yogurt and call it lunch.
The reason I enjoy bento, besides the ability to make left-overs pretty, is the subtle changes that come with eating seasonally. This May bento has the sharp-nutty goodness of micro-greens and the unique flavor of violas. Delightful! Just the subtle change needed to keep me looking forward to lunch break.