• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Twitter
You are here: Home / Main Course Recipes / Banh Mi Pork and Shrimp Meatball Cauliflower Rice Bowls

Banh Mi Pork and Shrimp Meatball Cauliflower Rice Bowls

January 10, 2018 By Spices in My DNA 4 Comments

  • Facebook
  • Twitter
  • Pinterest333
Jump to Recipe Print Recipe

Banh Mi Meatball Cauliflower Rice Bowls
I’m all about bowl meals. I eat nearly all my meals in the form of a bowl because they’re just SO good! There’s usually a grain, some sort of protein, veggies, either roasted, sautéed, or raw, greens, and some type of sauce/dressing! It’s the perfect vehicle for tons of flavor and texture.

Banh Mi Meatball Cauliflower Rice Bowls

I am semi-obsessed with these meatballs, because they contain two of my favorite proteins. Pork and shrimp! They’re my top two faves, no contest. Pork is a given because of pulled pork and bacon (what’s better?), and I have always loved shrimp since I was a little kid. So putting them into a meatball?! Together?! Is pretty much the best thing that I’ve ever done.

The flavor here is INSANE. The meatballs are filled with scallions, cilantro, jalapeño, garlic, sesame oil, and soy. Talk about flavor explosion. I could NOT stop eating them.

Banh Mi Meatball Cauliflower Rice Bowls

Then, I made some quick pickled veggies with rice wine vinegar, honey, and salt. They’re amazing. Anything pickled and briny and I’m in!

Instead of using rice for these bowls, I made cauliflower rice. But feel free to use regular rice or even rice noodles! Both would be super delish. I decided to serve them over cauli rice because I’ve been trying to get in as many veggies as I can after the holidays.

Because a few too many cookies and carbs were consumed. I’m sure you can relate! And I just LOVE veggies. I’m one of those weirdos that craves veggies at all hours of the day.

Banh Mi Meatball Cauliflower Rice Bowls

The little sauce I drizzled over these bowls is just plain Greek yogurt (my favorite swap for sour cream and/or mayo!), mixed with sriracha, lime juice, garlic, and salt. Super simple and just gives these bowls and extra little something.

Banh Mi Meatball Cauliflower Rice Bowls

And if you’re into meal prep, these bowls are PERFECT for it!

Bahn Mi Meatball Cauliflower Rice Bowls
Print

Banh Mi Pork and Shrimp Meatball Bowls with Cauliflower Rice and Quick Pickled Veggies

These bahn mi bowls are topped with pork and shrimp meatballs, quick pickled veggies, and a sriracha lime sauce! They are served over cauliflower rice and are fantastic to make for meal prep too!

Course Main Course
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the quick pickled veggies

  • 1/2 cup rice wine vinegar
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 4 radishes, sliced into thin matchsticks
  • 2 carrots, sliced into thin matchsticks

For the meatballs

  • 1 pound ground pork
  • 1/2 pound shrimp, peeled and deveined
  • 2 scallions, thinly sliced
  • 1/2 of a jalapeño, seeds and ribs removed, chopped
  • 1/4 cup cilantro, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • salt and pepper
  • 1 tablespoon olive oil

For the cauliflower rice

  • 1 tablespoon sesame oil
  • 6 cups cauliflower rice
  • 1 tablespoon sesame seeds
  • salt and pepper

For the sriracha lime sauce

  • 3/4 cup plain Greek yogurt (I used 2%)
  • juice of 1 lime
  • 1 clove garlic, minced
  • 2 tablespoons sriracha
  • salt to taste
  • milk or water to thin

For the bowls

  • sliced seedless cucumber
  • sesame seeds
  • chopped peanuts
  • chopped cilantro
  • jalapeño slices
  • lime wedges

Instructions

  1. Make the pickled veggies. In a jar or sealed container, combine the rice wine vinegar, honey, and salt. Shake to combine. Add the radishes and carrots and let sit while you prep everything else.

  2. Make the meatballs. Combine the shrimp, scallions, jalapeño, cilantro, garlic, sesame oil, soy sauce, and a pinch of salt and pepper in your food processor. Pulse until very finely chopped. Add to a medium mixing bowl and add the ground pork. Work the mixture together with your hands until combined, then roll into 20-22 meatballs.

  3. Heat a large nonstick skillet over medium heat and add the olive oil. Brown the meatballs 5-6 minutes per side, or until golden and crusty on the outside and cooked through. I like to tent a piece of foil over the pan to help keep the heat in!

  4. In the meantime, make the sriracha sauce. In a medium bowl, combine the greek yogurt, lime juice, garlic, sriracha, and a pinch of salt. Whisk until smooth, then add milk or water until desired consistency is reached. I like it to be on the thinner side so I can drizzle it easily!

  5. Make the cauliflower rice. Heat a large skillet over medium-high heat and add the sesame oil. Once hot, add the cauliflower rice and sauté for a few minutes until heated through. Add the sesame seeds and stir to combine. 

  6. To serve, place several meatballs over a bed of the cauliflower rice, then top with the quick pickled veggies, sliced cucumbers, a drizzle of the sriracha sauce, extra sesame seeds, chopped peanuts, chopped cilantro, jalapeño slices, and a squeeze of lime!

Related Posts:

  • Overhead shot of a salmon sushi bowl
    Salmon Sushi Bowls
  • Overhead shot of a bowl of kale salad with roasted sweet potatoes, chickpeas, caramelized onions, and feta
    Sweet Potato Kale Salad with Crispy Chickpeas,…
  • Overhead shot of a colorful quinoa salad
    Crunchy Quinoa Salad with Peanut Lime Dressing

Filed Under: Main Course Recipes, Pork, Seafood Tagged With: banh mi, bowl meal, cauliflower rice, easy, gluten free friendly, healthy, low carb, meal prep, paleo friendly

Previous Post: « Blood Orange Ginger Smoothie
Next Post: Meal Prep Chili Lime Chicken Bowls with Mango Cilantro Lime Quinoa »

Reader Interactions

Trackbacks

  1. Mini Meatball Chicken Noodle Soup with Veggies, Spinach, and Acini de Pepe says:
    January 19, 2018 at 6:40 am

    […] with my meatball obsession, I knew I had to make this soup with meatballs! I almost made it a classic chicken noodle, but […]

    Reply
  2. Chili Garlic Sesame Glazed Pork Meatballs with Napa Cabbage Sauté says:
    March 2, 2018 at 6:43 am

    […] do? It’s so freaking flavorful and it can be made in so many different ways. Pulled pork and meatballs being two of my favorites! This meal is incredibly flavorful, simple to make, and low carb too if […]

    Reply
  3. Vietnamese Style Salad with Pork Meatballs (my spin on Bún chả!) says:
    July 31, 2019 at 6:41 am

    […] made a similar pork meatball on these banh mi bowls, and I can’t get over how good they are. It’s definitely the pork. Pork makes […]

    Reply
  4. 30 Non-Boring Recipes to Make With Cauliflower Rice | The Everygirl says:
    August 16, 2020 at 1:04 am

    […] 8. Banh Mi Pork and Shrimp Meatball Cauliflower Rice Bowls […]

    Reply

Leave a ReplyCancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Lemon Pistachio Cheesecake Bars
  • Salmon Sushi Bowls
  • Strawberries and Cream Blondies
  • Crunchy Quinoa Salad with Peanut Lime Dressing
  • Greek Oven Fries

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...