For a richer flavor, try toasting the peanuts before chopping. Feel free to adjust the amount of sriracha in the mayo to your spice preference. If you don't have boil-in-bag rice and quinoa, you can cook them separately according to package instructions. These bowls are also delicious with other vegetables, such as shredded cabbage or bean sprouts.
Vegetarian Banh Mi Bowls
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS22
Deconstructed and vibrant, these Vegetarian Banh Mi Bowls offer a delightful twist on the classic Vietnamese sandwich. Fluffy quinoa and rice form the base, topped with crunchy pickled vegetables, creamy spicy mayo, and fresh herbs. A symphony of textures and flavors in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate81 g
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Fiber5 g
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Protein12 g
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Saturated Fat4 g
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Sodium1065 mg
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Sugar18 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCook the Rice: In a medium saucepan, bring 3 quarts of water to a boil. Add the boil-in-bag brown rice and cook for 8-10 minutes, or until the rice is tender. Remove the bag, drain well, and transfer the cooked rice to a large bowl. (Time: 15 minutes)
02
StepCook the Quinoa: In another saucepan, bring 1 quart of water to a boil. Add the boil-in-bag quinoa and cook for about 10 minutes, or until the quinoa is tender. Remove the bag, drain well, and add the cooked quinoa to the bowl with the rice. (Time: 12 minutes)
03
StepPrepare the Pickled Vegetables: In a separate bowl, combine the thinly sliced cucumber, carrots, and radishes. In a small saucepan, whisk together the rice vinegar, 1/4 cup water, sugar, sesame oil, and salt. Bring the mixture to a boil, then pour it over the vegetables. Let the vegetables pickle for at least 20 minutes, then drain off the excess liquid. (Time: 25 minutes)
04
StepMake the Spicy Mayo: While the vegetables are pickling, prepare the spicy mayo. In a small bowl, combine the egg-free mayonnaise and sriracha sauce. Stir well until evenly combined. Cover the bowl and refrigerate the spicy mayo until ready to serve. (Time: 5 minutes)
05
StepAssemble the Bowls: Divide the cooked rice and quinoa evenly among four bowls. Drizzle each bowl with the prepared spicy mayo. Top with the pickled vegetables, chopped peanuts, and fresh cilantro. Serve immediately and enjoy! (Time: 5 minutes)
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RECIPE REVIEWS
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Please Rate
Mervin Lemke
Jun 1, 2025My family devoured these bowls! A new weeknight favorite.
Reed Gusikowski
May 14, 2025Next time, I might add some grilled tofu for extra protein.
Jasmin Jacobi
Apr 8, 2025This recipe is fantastic! The pickled vegetables are the star of the show.
Retta Larkin
Apr 7, 2025I loved how easy it was to put together, and the flavors were spot-on.