I’ve always loved the crunch and zing of a classic Vietnamese sandwich, but sometimes I want something a bit more substantial that doesn’t leave me covered in breadcrumbs. That’s how this Vegetarian Banh Mi Bowl was born. It’s my go-to when I’m craving those sharp, pickled flavors but want the comfort of warm, fluffy grains. The secret is all in the quick-pickle liquid—it transforms humble radishes and carrots into something you’ll want to eat straight out of the bowl.
Vegetarian Banh Mi Bowl
What You’ll Need about this Vegetarian Banh Mi Bowl
The Hearty Base:
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3 quarts water (for the rice)
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½ (14 oz) bag boil-in-bag brown rice
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1 quart water (for the quinoa)
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¼ (12 oz) bag boil-in-bag quinoa
My Signature Quick-Pickles:
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1 crisp cucumber, sliced into thin rounds
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2 carrots, sliced (I like to use a peeler for ribbons)
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6 radishes, sliced paper-thin
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½ cup rice vinegar
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¼ cup water
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¼ cup white sugar
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1 tbsp toasted sesame oil
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1 tsp sea salt
The Finishing Touches:
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½ cup egg-free mayo
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2 tbsp sriracha (add a third if you like the heat!)
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½ cup roasted peanuts, roughly chopped
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½ cup fresh cilantro, stems and all
Radishes
Quinoa
Carrot
Peanuts
The Details
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Prep: 20 mins
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Cook: 15 mins
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Total: 35 mins
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Yields: 4 Bowls
How to Put It Together this Vegetarian Banh Mi Bowl
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Get the grains going: Start your pots of water. Once boiling, drop in the rice and quinoa bags. While they bubble away, you’ve got the perfect window to handle the veggies.
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Brine the crunch: In a medium bowl, whisk the rice vinegar, water, sugar, sesame oil, and salt until that sugar disappears. Toss in your cucumber, carrots, and radishes. Give them a good stir so they’re fully submerged. Let them hang out for at least 15 minutes—this is where the magic happens.
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Whisk the “Secret Sauce”: In a small jar, stir the egg-free mayo and sriracha together. I always taste-test a little drop on a cucumber slice here to make sure the spice level is just right.
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Build the base: Drain your grain bags and pour them into a big mixing bowl. I like to toss the rice and quinoa together so every bite is a mix of textures.
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The Assembly: Scoop a big portion of grains into four bowls. Pile on those tangy pickled veggies. Drizzle your spicy mayo over the top of each Vegetarian Banh Mi Bowl, and don’t be shy with the peanuts and cilantro.
A Few Personal Tips (FAQ)
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Can I save the leftovers? Definitely. Keep the veggies in their liquid in a jar, and keep the grains separate. It actually makes an incredible cold lunch the next day.
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I’m out of peanuts! No worries—toasted sunflower seeds or even cashews give it that same satisfying crunch.
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Is a Vegetarian Banh Mi Bowl actually filling? Surprisingly, yes. Between the fiber in the brown rice and the healthy fats in the mayo and peanuts, it keeps me full for hours.
Source: www.allrecipes.com
