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.

Gallery

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 bowls
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

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).

Nutrition Facts

614 calories; protein 12.1g; carbohydrates 81.1g; fat 27.3g; sodium 1065.2mg. Full Nutrition
Advertisement

Reviews (2)

Most helpful positive review

Rating: 4 stars
01/02/2019
I really liked this. The only thing I did differently was to add some asian chili garlic sauce to my mayo instead of sriracha. I also added a little sesame oil to that instead of putting it in with the vegetables. Oh and I didn't have boil-in-the-bag stuff but I used 1/2 cup of quinoa and 1 cup of brown rice (before cooking.) Will definitely make again! Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/02/2019
I really liked this. The only thing I did differently was to add some asian chili garlic sauce to my mayo instead of sriracha. I also added a little sesame oil to that instead of putting it in with the vegetables. Oh and I didn't have boil-in-the-bag stuff but I used 1/2 cup of quinoa and 1 cup of brown rice (before cooking.) Will definitely make again! Read More
(1)
Rating: 5 stars
03/28/2019
I used almonds instead of peanuts and cooked my brown rice instead of boil in a bag. I used "no chicken base " flavored Better than Boullion instead of the chicken and used vegan mayo with asian hot chilli oil. It was pretty good. Read More
Rating: 2 stars
01/19/2021
It was okay. I would not eat it again if I had the option, but if I was starving, I would eat it. I couldn't get over the mayo dressing. I felt like I was eating a spoonful of straight mayo - it was a mental thing though. The pickled veggies were pretty good and I might like it with another dressing. Read More
Advertisement