banh mi bowls

serves: enough meatballs / carrots for 4 bowls

INGREDIENTS

Quick Pickled Carrots

  • ½ cup rice vinegar
  • ¼ 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)

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.