banh mi bowls with lemongrass meatballs

INGREDIENTS

quick pickled carrots

• 1/2 cup rice vinegar
• 1/4 cup Wholesome! coconut palm sugar
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 6-8 carrots, cut into thin ribbons (I used a peeler to make those curls)

meatballs

• 1 lb. ground pork
• 1-2 tablespoons lemongrass paste
• 4 cloves garlic, minced
• 1 tablespoon chili paste (like Sriracha or Sambal Oelek)
• 1 tablespoon fish sauce
• 1 tablespoon Wholesome! coconut palm sugar
• 2 teaspoons cornstarch
• 1 teaspoon salt

bowls:

• quinoa, rice, or noodles
• herbs: cilantro, basil, mint, green onions
• crushed peanuts or sesame seeds
• spicy mayo (just mayo with a hit of sriracha)

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INSTRUCTIONS

1. Quick Pickled Carrots: Whisk the rice vinegar, palm sugar, sesame oil, and salt together. Soak the carrots in the mixture for one hour.
2. Meatballs: Mix all ingredients. Roll into small meatballs with your hands (they might feel wet and heavy – pop them in the fridge or freezer for a few minutes to get them to hold their shape a bit better). Heat a little bit of olive oil over medium high heat. Add the meatballs and fry until golden brown on the outside and fully cooked (not pink) inside.
3. Bowls: Layer the carrots and meatballs over quinoa, rice, or noodles. Top with herbs, peanuts, sesame seeds, and/or spicy mayo. I would feel happy for you if you also added an avocado.

source:https://pinchofyum.com/banh-mi-bowls?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=1695060

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