Vegetarian Banh Mi Bowls recipe
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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
Nutrition Info
- 613.6 caloriescarbohydrate: 81.1 gcholesterol: : -fat: 27.3 gfiber: 4.7 gprotein: 12.1 gsaturatedFat: 4 gservingSize: -sodium: 1065.2 mgsugar: 17.7 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Banh Mi Bowls
Directions
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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.