Pho Pork and Vegetable Grain Bowl Ingredients Meatballs Minor’s Pho Concentrate Oil, Vegetable Mushrooms, Finely Diced Zucchini, grated Spinach, Roughly Chopped Green Onions, Thinly Sliced Bread crumbs, Panko Pork, Ground Pho Aioli Aioli Minor’s Pho Concentrate Grain Bowl Trio Colored Quinoa, cooked Broccolini, Roasted Cauliflower Florets, Roasted Red Bell Pepper, Large Dice Roasted Sweet Potatoes, 1” Cubes, Roasted Spinach, Fresh Red Onions, Pickled Sriracha Cilantro Leaves Build It Heat vegetable oil in a sauté pan. Add mushrooms, zucchini, and spinach and cook until sweated down and excess moisture is removed. Transfer to a mixing bowl and leave to cool to room temperature. Add green onions, panko, and ground pork to mixing bowl. Gently mix into the vegetable mixture. Season meat and vegetable blend with the pho concentrate. Mix to combine. Portion meatballs and transfer to a parchment lined baking tray. Bake in a 375F oven until golden brown and cooked through. Remove from the oven and rest. Create the pho aioli by simply mixing together aioli and the pho concentrate until thoroughly combined. Add the cooked quinoa to the base of your serving bowl. Arrange the pho pork and vegetable meatballs, broccolini, cauliflower, red bell pepper, sweet potato, spinach, and pickled red onions on top of the quinoa. Drizzle pho aioli and sriracha over the top of the meatballs. Garnish with cilantro leaves. Serve! Share this recipe: More Like This Global Flavors A Simple Indian Pantry From Across The Globe To Their Front Door A First Impression They Won’t Forget Industry Trends Food Halls: The Next Big Thing
