Vegetarian Banh Mi Bowls

This vegetarian bowl version of the beloved Vietnamese banh mi sandwich gets its protein from quinoa and has a kick from a spicy vegetarian mayo sauce.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 614 Calories

Ingredients

• 1 teaspoon salt
• 3 quarts water
• 1 tablespoon sesame oil
• 1 quart water
• 2 tablespoons Sriracha sauce
• 1 cucumber, thinly sliced
• 2 carrots, thinly sliced, or more to taste
• 6 radishes, thinly sliced, or more to taste
• 0.25 cup water
• 0.25 cup white sugar
• 0.5 cup chopped cilantro
• 0.5 cup rice vinegar
• 0.5 cup chopped peanuts
• 0.5 (14 ounce) package boil-in-bag brown rice
• 0.25 (12 ounce) package boil-in-bag quinoa
• 0.5 cup egg-free mayonnaise

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

While vegetables are pickling, combine mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve.

Step 5

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.