Entree: United States – California – Grilled Vegan Meatball Bowl with Quinoa, Avocado & Charred Corn

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 30 min

Ingredients

- 1 1/2 cups (285 g) cooked black beans (or canned, drained and rinsed)
- 1 cup (200 g) cooked brown lentils
- 1 cup (90 g) finely chopped button mushrooms
- 1/2 cup (60 g) panko breadcrumbs
- 1/4 cup (25 g) nutritional yeast
- 2 tbsp (30 ml) soy sauce or tamari
- 1 tbsp (15 ml) maple syrup
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) smoked paprika
- 2 tbsp (30 ml) olive oil, divided
- 1 cup (170 g) tri-color quinoa, cooked
- 2 ears corn, kernels removed
- 1 large avocado, sliced
- 2 cups (60 g) baby spinach
- 1/4 cup (60 ml) chopped cilantro
- 1 lime, juiced
- For citrus‑tahini dressing: 1/3 cup (80 ml) tahini, 3 tbsp (45 ml) lemon juice, 2 tbsp (30 ml) water to thin, 1 tbsp (15 ml) maple syrup, salt to taste

Instructions

1. Combine beans, lentils, mushrooms, panko, nutritional yeast, soy sauce, maple syrup, cumin, coriander, and smoked paprika in a food processor; pulse to coarse mixture that holds when pressed. Form into 12 meatballs.
2. Heat 1 tbsp (15 ml) olive oil in a nonstick skillet over medium and cook meatballs, turning, until browned all over (8–10 minutes). Alternatively, grill over medium heat until charred and heated through.
3. Toss corn kernels with remaining 1 tbsp (15 ml) olive oil and a pinch of salt; char in a hot skillet or on the grill until lightly blackened, 4–6 minutes.
4. Whisk tahini, lemon juice, water, maple syrup, and salt to make dressing; adjust thickness with water.
5. To assemble bowls, divide cooked quinoa among four bowls, top with baby spinach, charred corn, avocado slices, three meatballs per bowl, cilantro, and drizzle with citrus‑tahini dressing. Serve with lime wedges.