Taco-inspired bento box with seasoned venison, chipotle beans and slaw

Add one pound of ground venison to a ripping hot pan with a hefty pinch of salt and taco seasoning of one part each cumin, garlic powder and smoked paprika.

Let the meat sear on one side about two minutes before chopping it up with the spatula.

Add 15 grams of tomato paste and habanero hot sauce to taste, which gives the saucy feel of a higher fat ground beef. Cook through and transfer to a container.

In the cleaned pan add a 10 gram drizzle of oil, one thinly sliced clove of garlic and a spoonful of chipotles in adobo and cook 30 to 60 seconds.

Add a can of pinto beans with the liquid and a small pinch of salt, bring to a simmer, and optionally mash the beans for a creamy texture.

Add a capful of vinegar and more salt to taste, then transfer to a container.

For the slaw, mix 200 grams thinly sliced cabbage, 50 grams thinly sliced red onion, one thinly sliced serrano and a sprinkle of salt in a large bowl.

Add a capful of vinegar, 10 grams of oil and toasted cumin seeds and mix; it keeps well and adds volume and crunch for few calories.

Pack the beef and beans in the reheatable layer, the slaw, chopped cilantro, grated cheese and cherry tomatoes in the next, Greek yogurt and hot sauce in the center console, and broken tostadas in the top section.