Banh Mi Bowls Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
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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