Banh Mi Bowls

• Gluten free

• Meat

  • 1 lb Ground pork

• Produce

  • 6 Carrots
  • 4 cloves Garlic

• Condiments

  • 1 tbsp Fish sauce
  • 1 tbsp Lemongrass paste
  • 1 Mayo, Spicy

• Pasta & Grains

  • 1 Quinoa

• Baking & Spices

  • 1 tbsp Chili paste
  • 2 tsp Cornstarch
  • 1 Peanuts or sesame seeds
  • 2 tsp Salt
  • 5/16 cup Wholesome palm sugar

• Oils & Vinegars

  • 1/2 cup Rice vinegar
  • 1 tbsp Sesame oil

Found on pinchofyum.com

Description

Ingredients

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

Directions

• Quick Pickled Carrots: Whisk the rice vinegar, palm sugar, sesame oil, and salt together. Soak the carrots in the mixture for one hour.
• 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.
• 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.