Maybe it’s just me, but has the internet foodie scene, like, exploded with banh mi and every conceivable derivative this summer?
So, as per usual, I hopped on the bandwagon. Probably after it’s become uncool again but it’s better than nothing, right? At least I de-sandwiched it, so it’s not *really* the same thing. Just pure creativity,
This has been a great meal to prep ahead of time, too. You know how I like those…just prep a tray of meatballs (with the sweet pots) and bowl of pickled veggies, toss em in the fridge…boom. All you have to do is make a pot of rice and slice some cucumbers.
- 1 large sweet potato, cubed
- 1 T oil
- 1 lb ground pork
- 3 large carrots, julienned
- 1 zucchini, julienned
- 1 small onion, chopped
- 1 fist-sized chunk of daikon radish, julienned
- 1 egg
- 1 t fish sauce
- 1 T coconut aminos
- 1 t five spice powder
- 1 t garam masala
- ¼ t garlic powder
- 1 cucumber, finely sliced
- ½ c vinegar
- handful of fresh cilantro
- rice or cauliflower rice for serving
- Place about half of the julienned veggies in a bowl with the vinegar. Let soak while you prepare everything else.
- Toss the sweet potatoes in the oil and spread out in a large baking dish.
- Mix the pork, egg, fish sauce, onion, remaining carrot and daikon, five spice, garam masala, garlic, and coconut aminos by hand and shape into meatballs.
- Arrange the meatballs in the baking dish around the sweet potato cubes.
- Bake at 375 degrees for 40 minutes.
- To assemble the banh mi bowls, layer some rice/cauli rice, add a few meatballs, add some pickled carrot and daikon from the first step (drain vinegar first!), add some sliced cucumber, and garnish with cilantro.