Bánh Mì Bowl - alive magazine

Ingredients

• 3/4 cup (180 mL) unseasoned rice vinegar
• 1 1/2 tsp (7 mL) clover honey or other light honey
• 1/2 tsp (2 mL) kosher salt
• 1/2 cup (125 mL) matchstick-cut daikon radish
• 1/2 cup (125 mL) matchstick-cut carrot
• 3/4 cup (180 mL) tri-coloured or black quinoa, well rinsed under cold water
• 1 1/2 cups (350 mL) no-salt-added vegetable stock
• 2 Tbsp (30 mL) avocado mayonnaise
• 1 1/2 tsp (7 mL) Sriracha sauce
• 1 tsp (5 mL) water
• 1/4 English cucumber, cut into 1/4 in (0.6 cm) rounds
• 1 radish, very thinly sliced
• 1 jalapeÒo or Fresno chili, thinly sliced into rounds (optional)
• 1 green onion, trimmed and thinly sliced
• 1/2 cup (125 mL) mixed fresh herbs, such as cilantro, mint, or Thai basil
• 1 tsp (5 mL) toasted sesame seeds, for garnish, optional
• 1/2 lb (225 g) ground organic turkey
• 1 Tbsp (15 mL) lemongrass paste
• 1 1/2 tsp (7 mL) chili garlic sauce
• 1 1/2 tsp (7 mL) fish sauce
• 1 tsp (5 mL) sesame oil
• 1 1/2 tsp (7 mL) coconut sugar
• 1 Tbsp (15 mL) cornstarch
• 2 Tbsp (30 mL) panko bread crumbs or rice bread crumbs
• 1 Tbsp (15 mL) avocado oil