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.
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Ingredients
Instructions
  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.
  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.
  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.
  4. While vegetables are pickling, combine mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve.
  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.
Recipe Notes

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. 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).