25 Minute Banh Mi Rice Bowls

• portions: 6 servings
• temps total: 25 minutes

Ingrédients

Salad

2 Persian cucumbers, chopped

1 Serrano or jalapeño pepper, seeded and sliced

1 cup mixed fresh herbs, chopped

3 tablespoons mixed sesame seeds and peanuts

2 tablespoons toasted sesame oil

2 tablespoons lime juice

1 avocado, cubed

Meat

2 tablespoons sesame or olive oil

1 1/2 pounds ground chicken or ground pork

2 shallots, chopped

4 cloves garlic, chopped

1/2 cup tamari

2 tablespoons fish sauce

1-3 tablespoons chili paste

2 tablespoons maple syrup

1 cup shredded or pickled carrots

1/3 cup pickled ginger

3-4 cups cooked rice, for serving

spicy mayo, for serving

Instructions

1. To make the salad. Combine everything in a bowl and gently toss. Season with salt 2. To Make the meat. In a bowl, mix the tamari, fish sauce, chili paste, and maple syrup. Add 1/3 cup water. Set a few tablespoons of the sauce aside for serving, if desired. 3. Heat the oil, meat, shallots, and garlic in a large skillet over medium-high heat. Cook, breaking up the meat as it cooks, until browned, 5 minutes. Add the sauce. Cook another 5 minutes, until the meat is crispy. Add the pickled ginger, and let cook for 1 minute. Remove from the heat. 3. Spoon the meat over bowls of rice. Top with the herb salad, pickled carrots, and spicy mayo. Drizzle over the extra sauce. Enjoy!

Nutrition

• Calories: 530 kcal