1 small carrot, cut into thin ribbons, or matchsticks
1/4 cup roasted cashews
1/4 cup (60ml) lime juice
2 tbsp (30ml) maple syrup
1 tbsp (15ml) soy sauce
1 clove of garlic, minced
1/4 tsp sriracha
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Bring a pot of water to a boil. Once boiling, add the brown rice and cook according to the package instructions. Drain and transfer the cooked rice to a food processor.
Heat the tablespoon of oil in a large skillet over medium heat. Once hot, add the shallots, carrots, and garlic. Cook for 5-7 minutes, stirring regularly to prevent sticking. Season with a pinch of salt and pepper and transfer to the food processor.
To the food processor, add the cooked red kidney beans, soy sauce, maple syrup, nutritional yeast, spices, and 1/4 cup of oats. Process for 5-7 seconds, or until a slightly chunky paste. Transfer to a large mixing bowl and add the remaining 1/4 cup of oats. Mix until combined.
Using slightly wet hands (to prevent sticking), form balls of about 2 teaspoons. You will get about 22 small balls. If you want to make large ones feel free to do so.
Place the meatballs on the prepared baking sheet. In a small bowl, prepare the glaze by combining the maple syrup, soy sauce, sesame oil, lime juice, and ground ginger. Brush the meatballs with the glaze and bake for 15 minutes (20 minutes for bigger ones). 5 minutes before removing from the oven, brush the meatballs once again with the remaining glaze.
Let the meatballs cool while you prepare the salad. Prepare the dressing by whisking together the lime juice, maple syrup, soy sauce, garlic, and sriracha.
To a large mixing bowl, add the tomatoes, cucumber, white rice noodles, chopped lettuce, carrot, and meatballs. Pour the dressing into the bowl and stir to coat. Taste and adjust seasonings to your liking. Divide into serving bowls and top with roasted cashews and toasted sesame seeds!
This salad is best served the same day but will keep for up to two days in the refrigerator.