Lunch: Banh Mi Bowls Recipe | MyRecipes

Recipe by Adam Hickman We deconstruct the classic Vietnamese sandwich for a whole-grain bowl that's perfect for make-ahead lunches or dinner. If you haven't quick pickled your own vegetables before, you'll be suprised by how easy it is. Not sure how to u

This recipe includes superfoods such as:

Brown Rice, Nuts

Health benefits of Banh Mi Bowls Recipe | MyRecipes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 cup rice vinegar
1/4 cup water
2 1/2 tablespoons sugar
1 cup shaved carrot ribbons
1 cup very thinly sliced radishes
3 tablespoons chopped cilantro
3/4 cup unsalted beef stock
1 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons sambal oelek (ground fresh chile paste)
1 1/2 tablespoons creamy peanut butter
1 tablespoon minced garlic
12 cooked meatballs (from Sheet Pan Swedish Meatballs)
2 (8.5-oz.) pouches precooked brown rice (such as Uncle Ben's)
3 tablespoons unsalted peanuts, finely chopped
4 lime wedges

Instructions

Bring vinegar, 1/4 cup water, and sugar to a boil in a small saucepan. Remove pan from heat; add carrot ribbons and radishes. Let stand for 20 minutes. Drain. Add cilantro to carrot mixture; toss.
Combine stock, soy sauce, sambal, peanut butter, and garlic in a large skillet over medium. Add meatballs; toss to coat. Cook, covered, for 10 minutes or until heated. Remove meatballs from pan with a slotted spoon. Bring stock mixture to a boil; cook 2 minutes or until thickened.
Heat rice according to package directions.
Divide rice evenly among 4 bowls. Top each serving with about 1/2 cup carrot mixture, 3 meatballs, and about 3 tablespoons stock mixture. Top with peanuts. Serve with lime wedges.

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