Spiralized Banh Mi Salad with Vegetarian Meatballs

Spiralized Banh Mi Salad with Vegetarian Meatballs

Happy Sunday, everyone!

It’s been so great being home, after traveling for the past two weekends. Whenever I have a busy travel schedule and I’m not home on the weekends, I always feel disorganized and disheveled, even.

There’s just something nice about having your weekends to regroup, relax, and get ready for the next week.

On Friday, I went to bed at 9:15pm, I was so tired. I think the adrenaline 100% wore off from my HSN debut (did you see it? if not, you can rewatch here) and the exhaustion finally hit me.

Spiralized Banh Mi Salad with Vegetarian Meatballs

Saturday I fit a workout in, went to brunch, did some more relaxing and napping, and then headed to my sister’s apartment building, where her and her fiance hosted an engagement party! My little sister got engaged over the holidays and they both were traveling so much, so this was the first weekend they had that they could do it.

Now, I’m here, listening to Lu sing as he cleans out the coffee maker. I’m having brunch with my friends and then I’m going to spend the day grocery shopping and getting ready for the week!

However you spend your Sunday, you MUST make these vegetarian meatballs. Whether you make them for these banh mi bowls or not, make the meatballs!

Spiralized Banh Mi Salad with Vegetarian Meatballs

I’ve always loved banh mis (a Vietnamese sandwich), but my only gripe with them is that I’ve had too many banh mis that use such a big baguette, but not enough filling. Fillings are usually a protein (like pork belly or grilled meat), cilantro, pickled veggies, chili slices, and mayonnaise.

This deconstructed banh mi has all the great fillings of a banh mi, without the bread overload. The vegetarian meatballs aren’t traditional to a banh mi, but they go well with the pickled spiralized veggies.

If you don’t have time to make the vegetarian meatballs (although I recommend making them and saving the leftovers for other spiralized meals like spaghetti and meatballs), use whatever protein you’d like – grilled chicken, pork, etc.

The meatballs are egg-free and use rolled oats as the binding instead. I always use Bob’s Red Mill’s Organic Rolled Oats, they’re a great source of whole grain fiber and are proven to lower blood cholesterol and blood pressure.

Who knew you’d get all that, just from eating some veggie meatballs!

Spiralized Banh Mi Salad with Vegetarian Meatballs

Enjoy the rest of your Sunday!

Note: This post was sponsored by Bob’s Red Mill. However, all opinions are my own, always.

Watch our video to learn how to spiralize a carrot using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Watch our video to learn how to spiralize a daikon using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 8 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4

Spiralized Banh Mi Salad with Vegetarian Meatballs

30 minPrep Time

40 minCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe

Ingredients

  • For the pickled vegetables:
  • 1 cup apple cider vinegar
  • 2 tablespoons honey
  • 3 teaspoons kosher salt
  • 1 large English seedless cucumber
  • 1 medium daikon, peeled, Blade D, noodles trimmed
  • 1 large carrot, peeled, Blade D, noodles trimmed
  • For the meatballs:
  • ½ cup dried brown lentils, rinsed
  • 1 bay leaf
  • 8 ounces white mushrooms, trimmed and roughly chopped
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon red pepper flakes
  • 2 garlic cloves, minced
  • ½ cup low-sodium vegetable broth
  • 1 tablespoon soy sauce
  • ½ cup rolled oats (I use Bob’s Red Mill)
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried rosemary
  • salt and pepper
  • For the salad:
  • 8 cups chopped bibb lettuce
  • For the dressing:
  • ½ cup coconut cream (or Greek yogurt)
  • 1 tablespoon chipotle sauce (or sriracha)
  • 1 tablespoon lime juice

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In the bottom of a large mixing bowl, whisk together the apple cider vinegar, honey, and salt. Set aside. Spiralize the cucumber on Blade A, using light pressure to make a thinner ribbon noodle. Place the daikon, carrot, and cucumber in the large bowl and toss well to combine. Cover and place in the refrigerator, tossing every 20 minutes.
  3. In a small saucepan, combine the lentils, bay leaf, and 1 cup water. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 to 30 minutes, slightly overcooking the lentils. Remove from heat, drain, and set aside to cool for about 5 minutes. Remove and discard the bay leaf.
  4. Transfer the lentils to a food processor, add the mushrooms, and pulse until roughly chopped.
  5. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the red pepper flakes and garlic and cook, stirring continuously, for 30 seconds or until fragrant. Stir in the lentil-mushroom mixture and cook for 3 to 5 minutes or until browned. Stir in the broth, soy sauce, oats, basil, oregano, dried parsley, and rosemary. Cook until the liquid has been completely absorbed. Season with salt and pepper. Remove the pan from the heat and set aside to cool for about 5 minutes.
  6. Using your hands, form the mixture into about twelve 1.5 inch balls. Place on the prepared baking sheet, spacing them apart. Bake for 40 minutes or until browned and are firm.
  7. While meatballs cook, prepare the dressing: in a small bowl, whisk together the Greek yogurt, chipotle sauce, and lime juice. Set aside.
  8. When meatballs are ready, remove from oven and let cool while you prepare the salads. Per salad, place down two cups of Bibb lettuce as a base. Top with pickled vegetables (make sure to drain the vegetables first) and cilantro. Add the vegetarian meatballs and drizzle with the prepared sauce.

Notes

Per serving (1 out of 4) - Calories: 265, Fat: 9g, Saturday Fat: 1g, Carbs: 37g, Fiber: 13g, Sugars: 9g, Protein: 13g, Sodium: 345mg

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Spiralized Banh Mi Salad with Vegetarian Meatballs

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Comments

  1. Can we freeze the meatballs Ali? They look amazing! Thanks!
    • They are very delicate, but yes! They also last in the refrigerator for up to a week.
      • Oh my these meatballs are excellent! I've tried several vegan meatballs and this will be the go-to recipe from now on! The veggies had a bit too much vinegar flavor for me. I actually put them in a salad spinner and gave them a gently spin to remove the vinegar dressing. I also added a tad more chipotle to the sauce for a bit more heat. It was wonderful! I may eliminate the pickling step, or try something else (suggestion?). But overall, this was a great meal! Thanks much!!
  2. Andrea Calhoun :
    Could the meatballs be made without oil? I LOVE barn mi, but same thing, too much bread. Thanks Ali!
  3. I keep seeing vegetarian versions of traditionally meat-based foods, but they are made with mushrooms, and I hate mushrooms! Can you actually taste the mushrooms in these? Because I would love to make this recipe!! Thanks for sharing, Ali!
  4. top chef had a challenge this season where one contestant had to make vegetarian spaghetti and meatballs. This recipe would have come in handy!
  5. I have quick cook oats in the house...can those be used or does it need to be the regular oats? Thanks!
  6. I have to say that I'm a big fan of meat, but this specific recipe worked great for me and the meatballs were super tasty. Thanks for sharing.

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  3. […] This Coconut Chipotle Dressing was used in this recipe: Spiralized Bang Mi Salad with Vegetarian Meatballs […]

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