Vegetarian Banh Mi Bowls Food

VEGETARIAN BANH MI BOWLS

Vegetarian Banh Mi Bowls image

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.

Provided by fabeveryday

Categories World Cuisine Recipes Asian Vietnamese

Time 40m

Yield 4

Number Of Ingredients 16

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

Steps:

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 Facts : Calories 613.6 calories, Carbohydrate 81.1 g, Fat 27.3 g, Fiber 4.7 g, Protein 12.1 g, SaturatedFat 4 g, Sodium 1065.2 mg, Sugar 17.7 g

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