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Vegan Banh Mi Bowl

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Vietnamese
Vegan Banh Mi Bowl
Ingredients
  • 3 quarts water
  • 1/2 (14 ounce) package boil-in-bag brown rice
  • 1 quart water
  • 1/4 (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
  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 1/4 cup white sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1/2 cup egg-free mayonnaise
  • 2 tablespoons sriracha sauce
  • 1/2 cup chopped peanuts
  • 1/2 cup chopped cilantro
Instructions
1
Start by filling a large saucepan with 3 quarts of water and adding the boil-in-bag rice packets.
2
Bring this mixture to a rolling boil, then continue cooking uncovered for 8-10 minutes or until the rice is tender.
3
Once cooked, carefully remove the bag using a fork and drain off any excess water.
4
Transfer the cooked rice to a serving bowl.\nNext, fill another saucepan with 1 quart of water and add the boil-in-bag quinoa packet.
5
Bring this mixture to a boil, then cook uncovered for about 10 minutes or until the quinoa is tender.
6
Once cooked, carefully remove the bag using a fork and drain off any excess water.
7
Transfer the cooked quinoa to a separate serving bowl.\nIn a separate container, combine sliced cucumber, carrots, and radishes.
8
In a small saucepan, mix together vinegar, 1/4 cup of water, sugar, sesame oil, and salt.
9
Bring this mixture to a boil, then pour it over the vegetables in the container.
10
Allow the vegetables to pickle for 20 minutes, after which drain off any excess liquid.\nWhile the vegetables are pickling, combine mayonnaise and sriracha sauce in a small bowl.
11
Stir the mixture until it's well combined, then refrigerate until ready to serve.\nTo assemble the dish, place 1 cup of cooked rice and 1/2 cup of cooked quinoa into each of four bowls.
12
Divide the sriracha mayonnaise evenly between the bowls, drizzling it over the rice and quinoa.
13
Layer pickled vegetables on top of the rice and quinoa, finishing with 2 tablespoons of chopped peanuts and cilantro in each bowl.