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
- ½ (14 ounce) package boil-in-bag brown rice
- 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 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
- 1 quart water
- ¼ cup water
Directions
Step 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.
Step 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.
Step 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.
Step 4
While vegetables are pickling, combine mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 614 | |
% Daily Value * | |
Total Fat27g | 35% |
Saturated Fat4g | 20% |
Sodium1065mg | 46% |
Total Carbohydrate81g | 29% |
Dietary Fiber5g | 17% |
Total Sugars18g | |
Protein12g | |
Vitamin C7mg | 35% |
Calcium75mg | 6% |
Iron3mg | 19% |
Potassium487mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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