This big bowl meal is a riff on the classic Vietnamese sandwich that is at once spicy, salty, sour, sweet, and aromatic.
You will most likely have some leftover pickled vegetables from this recipe. Try tossing them into a salad or tucking them into a sandwich for some extra flavour and crunch.
Start by making pickled vegetables. In small saucepan, bring rice vinegar, honey, and salt to a boil. Remove saucepan from heat, stir in daikon and carrot matchsticks, and let cool to room temperature. Pickled vegetables may be made and refrigerated in an airtight container for up to 7 days.
To cook quinoa for base of bowl, in large saucepan over high heat, combine quinoa and stock, bring to a rolling boil before reducing heat to low, covering, and simmering for 15 minutes or until liquid is absorbed. Remove from heat and let saucepan sit, covered, for 5 minutes. Fluff cooked quinoa with fork and set aside until ready to use.
While quinoa is cooking, in small bowl, stir together avocado mayonnaise, Sriracha sauce, and water until well combined. Set aside.
To make turkey meatballs, in large bowl, stir together all ingredients, except avocado oil, until well combined. In frying pan over medium high, heat avocado oil. Cook meatballs in batches, turning often, until golden brown and fully cooked through. Transfer to plate and keep warm.
To assemble bowl, divide quinoa among serving bowls. Top with meatballs, some drained pickled vegetables, cucumber, radishes, jalapenu0303o (if using), green onion, and herbs. Garnish with a drizzle of spicy mayonnaise and sprinkle of sesame seeds.
This recipe is part of the Beautiful Bowlfuls collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.