Vegetarian Banh Mi Bowls Recipes
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.
Provided by fabeveryday
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 16
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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