You would find it hard to believe that these Asian meatball bowls are completely vegan. They make a healthy and nutritious lunch and can be made gluten-free too.
1 review
60 minutes
Ingredients
∙ Makes 23
Produce
1 Baby bok choi
2 Carrots
1 tsp Chilli flakes or fresh chopped chillies, hot
1 tsp Coriander, ground
1 Coriander, fresh leaves
10 g Coriander / cilantro stalks
1/2 Cucumber
1 Garlic clove, large
2 tsp Ginger or ground ginger, fresh
1 Lemongrass stalk
1 Of cabbage, wedge
1 Shallot, small
2 Spring onions
300 g Sweet potato
Condiments
1 Favourite pickles
1 Hot sauce
1 Soy sauce or tamari, GF
Pasta & Grains
2 cups Brown rice, cooked
Baking & Spices
1 generous grind Black pepper
3/4 tsp Salt
Bread & Baked Goods
25 g Panko or other coarse breadcrumbs
Other
200 g 0.45 lb firm cotton (not silken) tofu
FULL RECIPE
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