Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

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

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  • 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
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