Vegetarian Banh Mi Bowls
Description
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
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1/2 (14 ounce) package boil-in-bag brown rice
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1 quart water
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1/4 (12 ounce) package boil-in-bag quinoa
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1 cucumber, thinly sliced
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2 carrots, thinly sliced, or more to taste
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6 radishes, thinly sliced, or more to taste
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1/2 cup rice vinegar
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1/4 cup water
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1/4 cup white sugar
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1 tablespoon sesame oil
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1 teaspoon salt
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1/2 cup egg-free mayonnaise
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2 tablespoons sriracha sauce
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1/2 cup chopped peanuts
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1/2 cup chopped cilantro
Directions
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.