Spiralized Banh Mi Salad with Vegetarian Meatballs
Prep Time 30 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr10 minutesmins
Ingredients
For the pickled vegetables:
1cupapple cider vinegar
2tablespoonshoney
3teaspoonskosher salt
1large English seedless cucumber
1medium daikonpeeled, Blade D, noodles trimmed
1large carrotpeeled, Blade D, noodles trimmed
For the meatballs:
½cupdried brown lentilsrinsed
1bay leaf
8ounceswhite mushroomstrimmed and roughly chopped
2tablespoonsextra virgin olive oil
¼teaspoonred pepper flakes
2garlic clovesminced
½cuplow-sodium vegetable broth
1tablespoonsoy sauce
½cuprolled oatsI use Bob’s Red Mill
¼teaspoondried basil
¼teaspoondried oregano
¼teaspoondried parsley
¼teaspoondried rosemary
salt and pepper
For the salad:
8cupschopped bibb lettuce
For the dressing:
½cupcoconut creamor Greek yogurt
1tablespoonchipotle sauceor sriracha
1tablespoonlime juice
Instructions
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
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.
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.
Transfer the lentils to a food processor, add the mushrooms, and pulse until roughly chopped.
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.
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.
While meatballs cook, prepare the dressing: in a small bowl, whisk together the Greek yogurt, chipotle sauce, and lime juice. Set aside.
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.
Recipe Notes
Per serving (1 out of 4) - Calories: 265, Fat: 9g, Saturday Fat: 1g, Carbs: 37g, Fiber: 13g, Sugars: 9g, Protein: 13g, Sodium: 345mg