November 13th, 2024
Recipes
Banh Mi Rice Bowls with Chickpea Meatballs
Valentina P
- Difficulty
•
- Time 35"
These Banh Mi Rice Bowls with Chickpea Meatballs are surprisingly easy and packed with flavor! Fluffy rice topped with quick pickled veggies, herbs, peanuts, and chickpea meatballs, all drizzled with spicy mayo.
How To MakeDiet Type: Plant-based
Shopping List
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For the Chickpea Meatballs
- 1 (15-ounce) can chickpeas, drained and rinsed
- 66666667/100000000 cup rolled oats
- 1/2 cup shredded cucumber
- 2 tablespoons smooth peanut butter
- 1/4 cup fresh basil, cilantro, and/or mint
- 2 teaspoons sriracha
- 2 garlic cloves, minced
- 1/2 teaspoon five-spice
- 1/2 teaspoon salt
- cooking oil, for frying For the Quick Pickles
- 1 cup thinly sliced radish, cucumber, and/or carrot
- 2 tablespoons rice vinegar
- pinch of salt For the Rest
- 1 cup rice, uncooked
- fresh herbs (basil, cilantro, and/or mint)
- jalapeños, chopped
- peanuts, chopped
- spicy mayo, for drizzling (Note 1)
Instructions
- Step 1: Cook the rice according to package directions.
- Step 2: Combine the veggies of choice, rice vinegar, and a pinch of salt in a jar and give it a shake. Refrigerate.
- Step 3: Grate the cucumber with a box grater. Use the side normally used for grating cheese. Measure out the 1/2 cup. Set aside.
- Step 4: In the bowl of a food processor, combine the chickpeas, garlic, peanut butter, and oats. Pulse until a thick paste is formed.
- Step 5: Transfer the paste to a bowl. Add the shredded cucumber, herbs, sriracha, five spice, and salt. Stir until combined. Wet your hands and shape the batter into about 12 small meatballs.
- Step 6: Heat a bit of oil over medium high heat. Add the meatballs and fry until golden brown all over.
- Serve: Layer the warm rice, meatballs, pickled veggies, herbs, jalapeño, and peanuts. Drizzle with spicy mayo and enjoy!
Recipe Notes
Note 1: To make a quick spicy mayo, mix 1/4 cup vegan mayo with a spoonful of sriracha until it is pale pink in color. Loosen it with a little water or lime juice. If you'd rather not use a vegan mayo, try this Spicy Cashew Cream Sauce.
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Banh Mi Rice Bowls with Chickpea Meatballs
PT35M 1 (15-ounce) can chickpeas, drained and rinsed 66666667/100000000 cup rolled oats 1/2 cup shredded cucumber 2 tablespoons smooth peanut butter 1/4 cup fresh basil, cilantro, and/or mint 2 teaspoons sriracha 2 garlic cloves, minced 1/2 teaspoon five-spice 1/2 teaspoon salt cooking oil, for frying 1 cup thinly sliced radish, cucumber, and/or carrot 2 tablespoons rice vinegar pinch of salt 1 cup rice, uncooked fresh herbs (basil, cilantro, and/or mint) jalapeños, chopped peanuts, chopped spicy mayo, for drizzling (Note 1) Gluten Free Vegan 3 Servings
Ingredients:
