Banh Mi Bowls
BANH MI TURKEY MEATBALL BOWLS WITH PICKLED VEGGIE SALAD, CHILI LIME MAYO, AND GINGER EDAMAME RICE
PREP TIME: 5 Minutes/ COOK TIME: 35 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 950/ Protein 40g
DIFFICULTY LEVEL: EasyINGREDIENTS: Mini Cucumber, 1/8 Cup Sweet Thai Chili Sauce, 3 TBSP Ponzu Sauce, Shredded Carrots, 1/4 Cup Sweet Soy Glaze, Ginger, Edamame, Cilantro, Ground Turkey, 1/4 Cup Panko Bread Crumbs, 3/4 Cups Jasmine Rice, 2 TBSP Mayo, Lime, Garlic
Step 1: Prep
Preheat oven to 425
Wash and dry produce
Peel and mince ginger, and garlic
Trim, halve, and quarter cucumber
Finely chop cilantro
Zest and quarter lime
Step 2: Cook Rice
Melt 1 TBSP butter in a small pot over medium heat, add half the ginger, and cook for 30 seconds
Stir in rice, 1.25 cups of water, and 1/4 TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Keep covered off heat until ready to serve
Step 3: Form and Cook Meatballs
While rice cooks, in a large bowl, combine turkey, panko, ponzu, garlic, remaining ginger, and 1/4 TSP of salt and pepper
Form mixture into 10-12 meatballs on a lightly oiled baking sheet
Roast on top rack for 16 minutes
Step 4: Make Salad and Mix Mayo
Meanwhile, in a medium bowl combine cucumber, carrots, half the cilantro, lime juice, lime zest, and 1/4 TSP of salt and pepper
In a small bowl, combine mayo, a squeeze of lime juice, half the chili sauce
Mix well
Step 5:
In a second bowl, combine 2.5 TBSP of sweet soy glaze, 1/2 tsp of sugar, and remaining chili sauce
Once meatballs are done, carefully transfer to bowl with sauce, toss until meatballs are thoroughly coated and sauce is warmed through
Step 6: Finish and Serve
Place edamame in a second medium microwave safe bowl
Microwave for 45 seconds
Drain any excess water
Transfer to paper lined plate to cool
Season with 1/4 TSP of salt and pepper. Stir in edamame
Divide rice between bowls and top with meatballs, pickled veggie salad, and any remaining sauce
Drizzle with chili lime mayo
Garnish with remaining cilantro and serve with remaining lime wedge on the side
Serve hot and enjoy!
