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.
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