Buddha Bowl of the Week: Vietnamese Bahn Mi Bowl

Another delicious and nutritious bowl this week! I am not one who actually LOVES the Vietnamese kitchen – I just can’t get over the coriander that is used in every dish. So when I made this bowl, I’ve left the coriander out. Obviously, feel free to add if you are a coriander lover! My fave part of this bowl are the quick-pickled carrots. Simply delish!

For all my lunch bowls, check out the link here.

Recipe

October 18, 2017
: 2
: 15 min
: 45 min
: 1 hr
: medium

By:

Ingredients
  • For the quinoa balls:
  • 1 cup of uncooked quinoa
  • thumb-sized piece of fresh ginger
  • ½ red onion
  • 1 clove or garlic
  • ¼ cup of ground almonds or plain flour
  • 1 tablespoon of ground flax seeds + 3 tablespoons of water
  • 1 teaspoon of sambal oelek or ½ teaspoon of chili flakes
  • 1 teaspoon of maple syrup
  • ½ teaspoon of sea salt
  • a pinch of black pepper
  • For the pickled carrots:
  • 2 carrots
  • 1 tablespoon of sesame oil
  • 2 tablespoons of maple syrup or coconut sugar
  • 6 tablespoons of rice vinegar
  • a pinch of salt
  • For the banh mi bowl:
  • 50g of rice noodles
  • two handful of rocket or green leaves of your choice
  • ½ cucumber
  • ½ cup of pickled carrots (see above)
  • ¼ of a red cabbage, chopped or use sauer kraut
  • Dressing:
  • 1 avocado
  • 3 tablespoons of vegetable oil
  • 1 teaspoon of sambal oelek
  • ½ lemon
  • sea salt and back pepper to season
Directions
  • Step 1 Pre heat your oven to 180 degrees.
  • Step 2 Spiralise the carrots and add to an air tight glass jar with the other ingredients. Let this sit for 30-60 minutes.
  • Step 3 Cook the quinoa according to the package instructions. Mix the flax seeds and water in a bowl and let this thicken.
  • Step 4 Add all the ingredients for the quinoa balls to a food processor and blend until smooth. Add the flax egg and blend. Mix through the quinoa once cooked. Form into little balls.
  • Step 5 Place the balls on a baking sheet aligned with baking paper and bake them for about 35 – 40 minutes.
  • Step 6 Cook the rice noodles as described on the package.
  • Step 7 Wash all the salad ingredients and divide into two bowls.
  • Step 8 Make the dressing by adding all the ingredients into a blender or food processor.
  • Step 9 Add the cooked rice noodles to the salad and drizzle over the dressing.
  • Step 10 Once the quinoa balls are ready, add to the bowl and serve warm or cold.

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