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Vegetarian Banh Mi Bowls

Rated as 4.75 out of 5 Stars

"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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40 m servings 614
Original recipe yields 4 servings (4 bowls)


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  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.


  • 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

Per Serving: 614 calories; 27.3 81.1 12.1 0 1065 Full nutrition

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Read all reviews 2
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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...

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 ...