- Quick Pickled Carrots:Whisk the rice vinegar, palm sugar, sesame oil, and salt together. Soak the carrots in the mixture for one hour.
- Meatballs:Mix all ingredients. Roll into small meatballs with your hands (they might feel wet and heavy – pop them in the fridge or freezer for a few minutes to get them to hold their shape a bit better). Heat a little bit of olive oil over medium high heat. Add the meatballs and fry until golden brown on the outside and fully cooked (not pink) inside.
- Bowls: Layer the carrots and meatballs over quinoa, rice, or noodles. Top with herbs, peanuts, sesame seeds, and/or spicy mayo. I would feel happy for you if you also added an avocado.
Yield: enough meatballs and carrots for 4 bowls