Banh Mi Bowls

posted in: Beef, Pork | 0

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This is the 2nd recipe using the Swedish meatballs. I love rice bowls and am always trying new ones. This recipe was so easy since the meatballs were already made.

Banh Mi Bowls
Author: 
Serves: 4
 
Ingredients
  • ½ cup rice vinegar
  • ¼ cup water
  • 2½ tablespoons sugar
  • 1 cup shaved carrot ribbons
  • 1 cup very thinly sliced radishes
  • 3 tablespoons chopped cilantro
  • ¾ cup unsalted beef stock
  • 1½ tablespoons reduced-sodium soy sauce
  • 1½ tablespoons sambal oelek (ground fresh chile paste)
  • 1½ tablespoons creamy peanut butter
  • 1 tablespoon minced garlic
  • 12 cooked meatballs (from Sheet Pan Swedish Meatballs)
  • 2 (8.5-oz.) pouches precooked brown rice (such as Uncle Ben's)
  • 3 tablespoons unsalted peanuts, finely chopped
  • 4 lime wedges
Instructions
  1. Bring vinegar, ¼ cup water, and sugar to a boil in a small saucepan. Remove pan from heat; add carrot ribbons and radishes. Let stand for 20 minutes. Drain. Add cilantro to carrot mixture; toss.
  2. Combine stock, soy sauce, sambal, peanut butter, and garlic in a large skillet over medium. Add meatballs; toss to coat. Cook, covered, for 10 minutes or until heated. Remove meatballs from pan with a slotted spoon. Bring stock mixture to a boil; cook 2 minutes or until thickened.
  3. Heat rice according to package directions.
  4. Divide rice evenly among 4 bowls. Top each serving with about ½ cup carrot mixture, 3 meatballs, and about 3 tablespoons stock mixture. Top with peanuts. Serve with lime wedges.
Nutrition Information
Serving size: ¼ Calories: 453 Fat: 17.3 g Saturated fat: 3.9 g Unsaturated fat: 9.3 g Trans fat: 0 Carbohydrates: 50 g Sugar: 5 g Sodium: 668 mg Fiber: 6 g Protein: 28 g Cholesterol: 59 mg
13 Weight Watchers Smart Points per serving

Bring vinegar, 1/4 cup water, and sugar to a boil in a small saucepan. Remove pan from heat; add carrot ribbons and radishes. Let stand for 20 minutes. Drain. Add cilantro to carrot mixture; toss.

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Combine stock, soy sauce, sambal, peanut butter, and garlic in a large skillet over medium.

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Add meatballs; toss to coat. Cook, covered, for 10 minutes or until heated. Remove meatballs from pan with a slotted spoon. Bring stock mixture to a boil; cook 2 minutes or until thickened. Heat rice according to package directions. Divide rice evenly among 4 bowls. Top each serving with about 1/2 cup carrot mixture, 3 meatballs, and about 3 tablespoons stock mixture. Top with peanuts. Serve with lime wedges.

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