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