Bánh Mì Bowls with Zucchini Noodles

 Easy Meal Prep Bánh Mì Bowls with Zucchini Noodles | Gluten-Free and Paleo | Loveleaf Co.

Bánh Mì Bowls with Zucchini Noodles

INGREDIENTS

TURKEY MEATBALLS

ZUCCHINI NOODLES

SAUCE

  • 1/2 cup pre-made pesto
  • 6 tablespoons finely chopped cilantro leaves
  • 1/4 cup rice vinegar
  • 4 teaspoons hot sauce
  • drizzle of honey or agave syrup, to taste
  • water to thin

BOWLS

  • 2 cucumbers, peeled and ribboned
  • 2 large carrots, peeled and ribboned
  • 2 limes, sliced into quarters
  • 1/2 cup cilantro leaves
  • 10 tablespoons chopped roasted peanuts and/or sesame seeds
  • red chili or jalapeño, sliced (optional)

INSTRUCTIONS

  1. Make the turkey zucchini meatballs.
  2. Make the sauce. In a small bowl, mix together the pre-made pesto with the other sauce ingredients until smooth. Add more water to thin if necessary.
  3. Prep the remaining ingredients. Spiralize the zucchini noodles (here’s how). Peel and ribbon the cucumbers and carrots. Slice the limes. Remove cilantro leaves from their stems for garnish. Slice the chili pepper or jalapeño, if using.
  4. Pack the bowls. Divide the zucchini noodles between five meal prep containers. Top with equal amounts of prepped cucumber and carrots. Add four meatballs and 1-2 lime slices to each container. Garnish with cilantro leaves and sliced chili or jalapeño, if using. Keep the sauce in a separate container until ready to use. When ready to eat, drizzle with sauce, a squeeze of lime, and top with 2 tablespoons of the chopped roasted peanuts and/or sesame seeds.

NOTES

Spice it up! Add extra flavor by making a Sriracha mayo (1 part Sriracha plus 1 part mayo) and drizzle on top.