Who else has eating healthy as one of their New Year’s resolutions? I’ve got just the recipe for you today: a guilt-free, delicious and hearty quinoa and rice bowl! 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. It’s a super yummy super food lunch.
I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Vegetarian Banh Mi Bowls on Allrecipes here, and see the full recipe along with some of my cooking tips below.
You know I love my shortcuts, so to make this meal a bit easier I used 1 packet of boil-in-bag quinoa (1/4 of a box) and 2 packets of boil-in-bag brown rice (1/2 of a box).
I can’t think of banh mi without thinking of the delicious pickled veggies in the sandwich. It’s not as difficult as you may think to make them yourself. While the rice and quinoa cook, you get your vegetables pickling.
I used a mandolin slicer to make really thin slices of cucumber, carrots, and radishes.
You boil together a mixture of vinegar, water, sugar, sesame oil, and salt, then you let the veggies sit in a bowl with the pickling liquid for 20 minutes.
While that’s sitting, you can prep your spicy Sriracha mayo sauce. Use egg-free mayo to keep this meal vegetarian.
When everything’s done, it’s time to put it all together in a bowl with the remaining ingredients. For presentation purposes, I like to group the ingredients separately on top of the rice and quinoa, then drizzle with the Sriracha sauce.
Yum yum yum! Healthy and satisfying! Here’s the recipe!