Vegetarian Banh Mi Bowls Tasty Recipes

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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."

Ingredients :

• 3 quarts water
• 1/2 (14 ounce) package boil-in-bag brown rice
• 1 quart water
• 1/4 (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
• 1/2 cup rice vinegar
• 1/4 cup water
• 1/4 cup white sugar
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 1/2 cup egg-free mayonnaise
• 2 tablespoons sriracha sauce
• 1/2 cup chopped peanuts
• 1/2 cup chopped cilantro

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

• 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.

Notes :

• 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).

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