How to Make Vegetarian Banh Mi Bowls - A Step-by-Step Guide

Vegetarian Banh Mi Bowls are a delicious and colorful twist on the traditional Vietnamese sandwich. This recipe takes all the flavors and textures of a Banh Mi and transforms them into a satisfying and healthy bowl. Filled with marinated tofu, pickled vegetables, fresh herbs, and a zesty sauce, this dish is guaranteed to become a new favorite for vegetarians and meat-eaters alike.

The key to making these Vegetarian Banh Mi Bowls is to layer in a variety of textures and flavors. The ma...

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Ingredients

  • 3 quarts water
  • ½ (14 ounce) package boil-in-bag brown rice
  • 1 quart water
  • ¼ (12 ounce) package boil-in-bag quinoa
  • 1 cucumber, thinly sliced
  • 2 carrots, thinly sliced, or more to taste
  • 6 radishes, thinly sliced, or more to taste
  • ½ cup rice vinegar
  • ¼ cup water
  • ¼ cup white sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • ½ cup egg-free mayonnaise
  • 2 tablespoons sriracha sauce
  • ½ cup chopped peanuts
  • ½ cup chopped cilantro

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 bowls

  • Pour 3 quarts water into a saucepan and add boil-in-bag rice packets. Bring to a boil. Cook, uncovered, 8 to 10 minutes. Remove bag using a fork and drain. Pour cooked rice into a bowl.
  • Pour 1 quart water into a saucepan and add boil-in-bag quinoa packet. Bring to a boil. Cook, uncovered, about 10 minutes. Remove bag using a fork and drain. Pour cooked quinoa into a bowl.
  • Place cucumber, carrots, and radishes into a bowl. Combine vinegar, 1/4 cup water, sugar, sesame oil, and salt in a small saucepan and bring to a boil. Pour mixture over the vegetables in the bowl. Let stand 20 minutes, then drain.
  • While vegetables are pickling, combine mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve.
  • Add 1 cup cooked rice and 1/2 cup cooked quinoa to each of 4 bowls. Divide sriracha mayonnaise evenly between the bowls, drizzling over the rice and quinoa. Layer pickled vegetables on top and add 2 tablespoons each of the chopped peanuts and cilantro.
  • Nutrition

    614 cal.

    • Total Fat: 27g
    • Saturated Fat: 4g
    • Sodium: 1065mg
    • Total Carbohydrate: 81g
    • Dietary Fiber: 5g
    • Total Sugars: 18g
    • Protein: 12g
    • Vitamin C: 7mg
    • Calcium: 75mg
    • Iron: 3mg
    • Potassium: 487mg