Vegetarian Banh Mi Bowl inspired by the Asian banh mi sandwich. It's made with fresh vegetables, pickled vegetables, quinoa, and Asian vinaigrette. It's perfect for meal prep and quenches nutritious cravings, just like my Turmeric Chickpea Buddha Bowl.
Imagine all the flavors and textures of a banh mi sandwich, minus the bread. That's the inspiration for Banh Mi Bowls. I left out the bread, mayo, and fish sauce used in traditional banh mi, and added grilled mushrooms, quinoa, purple cabbage, and pickled red onions.
Banh Mi Bowl Ingredients
For the mushroom marinade:
- garlic
- lime juice
- sugar
- tamari or soy sauce
- mushrooms
For the salad:
- romaine lettuce
- cooked quinoa
- quick pickled carrots and daikon
- cucumber
- cilantro
- jalapeño pepper or Serrano pepper
- purple cabbage
- pickled red onions
For the vinaigrette:
- extra virgin olive oil
- rice vinegar
- sugar
- salt
How to make a Banh Mi Bowl
Step 1. Make Quick Pickled Carrots And Daikon, which is ready in under 30 minutes. I make mine a day or two before, to build up those heavenly sweet and sour flavors!
Step 2. Next, the mushrooms are marinated in garlic, lime juice, sugar, and GF tamari (or soy sauce). Marinate for 30 minutes, up to a day ahead...oh the flavors!
Step 3. Grill the mushrooms, or pan sauté if you prefer, and cool them down.
Step 4. Build the Banh Mi Bowls by piling the juicy mushrooms in with lettuce, cooked quinoa (or rice), pickled carrots and daikon, pickled red onions, and cucumber.
Step 5. Top with shredded cabbage, cilantro, and jalapeño slices.
Step 6. Whisk together the Asian vinaigrette.
Step 7. Pack everything into lunch containers, or sit down and devour!
Meal prep banh mi bowls to enjoy during your busy week. You'll be waiting in anticipation for this lunch break when you have this bowl chillin' in the fridge.
What I love about banh mi bowls
- vegan and gluten-free
- uses everyday ingredients
- budget-friendly
- has ALL the flavors...sweet, savory, salty, sour, and spicy
- packed with nutrients
- SO easy to make
- easy to meal prep
Check out these 50 Buddha Bowls To Reboot Your Plant-Based Routine
Recommended tools
- mixing bowl and whisk (for mushroom marinade)
- outdoor or indoor grill and tongs (if grilling the mushrooms)
- conventional oven or countertop oven (if baking the mushrooms)
- 11" skillet (if sauteing mushrooms)
- mandoline slicer (for the thinnest cucumber slices ever)
- salad bowls
- airtight storage containers
More vegan Asian recipes
- Thai Peanut Zucchini Noodles
- Asian Slaw Quinoa Salad with Sesame Ginger Vinaigrette
- Turmeric Chickpea Buddha Bowl
- Kale Sesame Noodles
Vegetarian Banh Mi Bowl
Ingredients
For the mushroom marinade
- 3 cloves Garlic, minced
- 1 Lime, zested and juiced
- 1 Tbsp Sugar
- 1 Tbsp Reduced Sodium Soy Sauce, or tamari for GF option
- ½ lb Mushrooms, thick sliced
For the salad
- 4-6 leaves Romaine Lettuce
- ½ cup cooked Quinoa
- ½ cup Pickled Carrots and Daikon
- ½ small English Cucumber, thinly sliced
- ¼ cup Cilantro, chopped
- 1 Jalapeño Pepper, thinly sliced
- ½ cup Purple Cabbage, shredded
- ½ cup Pickled Red Onions
For the Asian vinaigrette
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Unseasoned Rice Vinegar
- ½ tsp Sugar
- ⅛ tsp Kosher Salt
Instructions
- Prepare marinade by whisking together GARLIC, LIME JUICE, SUGAR, and SOY SAUCE; pour over MUSHROOMS; set aside to marinate 30 minutes minimum (or overnight).
To cook the mushrooms
- Saute instructions:Heat OLIVE OIL in an 11" skillet over medium-high heat; add mushrooms and saute until lightly browned and cooked through, tossing as needed. Remove from heat and set aside.Baking instructions:Preheat oven to 400°. Remove mushrooms from the marinade and place them on a baking sheet. Bake, uncovered, 10-12 minutes until browned and cooked through. Remove from heat and set aside.Grilling instructions:Preheat grill to medium-high. Grill MUSHROOMS in a basket over medium-high heat until tender and slightly browned, tossing as needed. Remove from heat and set aside.
For the Asian vinaigrette
- Whisk together OLIVE OIL, RICE VINEGAR, SUGAR, and SALT; set aside.
To assemble the bowls
- Distribute ALL vegetables evenly into salad bowls; drizzle with the Asian vinaigrette; serve chilled.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Marlynn | Urban Bliss Life says
What a beautiful, healthy looking meal! I love these kinds of bowls, especially for lunch to fuel me for the rest of the day, and the flavors you have sound amazing.
Traci Antonovich says
Thanks so much, Marlynn!
Tracy says
Banh mi in a bowl?! Yessssss. I have a serious banh mi weakness. This sounds amazing!!!
Traci Antonovich says
Haha thanks Tracy, me too! Hope you get to try this sometime!
Vicky says
This looks so filling and good for you. I am loving all the fresh veggies. Such a good idea to do this in a bowl vs a sandwich.
Traci Antonovich says
Thanks Vicky, yeah I'm addicted to Banh Mi, so a bowl was in order 🙂
Beth says
I love the pickled carrots and daikon! That must add a perfect tangy crunch!
Traci Antonovich says
Yep Beth, I think you're on point 😉
Annemarie says
Oh my goodness, the colors! I bet the pickled veggies put this over the top.
Traci Antonovich says
Thanks Annemarie, indeed the pickled veggies do exactly that 😉
Danielle says
Love the idea of a healthy banh mi bowl! This is perfect for a healthy weekday lunch or dinner. Totally need to try it!
Traci Antonovich says
Thanks Danielle! Hope you get a chance to check it out 🙂
Natalie says
Such a great idea for a healthy dinner! I love how creative this is - taking the banh mi and making it more healthy 🙂
Traci Antonovich says
Thanks Natalie...glad you think so too! 🙂
Jacque Hastert says
Loving all the veggies in this dish! I can't wait to try this one.
Traci Antonovich says
Thanks Jacque! Lots of veggies was def the goal...hope you love it like I do 🙂
Stephanie says
These look perfect for a refreshing summer meal. Can't believe I've never had a banh mi bowl. Can't wait to try these!
Traci Antonovich says
Glad to hear it, Stephanie! Hope you can try them sometime 🙂
Elaine @ Dishes Delish says
I'd never heard of banh mi bowls or sandwiches until I came to your site! Now, you've given me two reasons to try your delightful recipe!!
Traci Antonovich says
Yay Elaine! Wish I could make them for you!...but they are so easy too 🙂
Jessie says
I love the color and flavor blends here, what an amazing display!
Traci Antonovich says
Thanks Jessie...I love hearing those words 🙂
Shadi Hasanzadenemati says
Yes please! This bowl of goodness looks so delicious!
Traci Antonovich says
Thanks Shadi 🙂
shelby says
Love Banh Mi and love that you created a bowl with these flavors! It looks delicious and love the quinoa!
Traci Antonovich says
Thanks Shelby! Love hearing that...hope you can try it sometime 🙂
Kelly Anthony says
This sounds like the perfect combination! Love those pickled carrots in there!!!
Traci Antonovich says
Thanks Kelly...love to hear it! I seriously think the pickles and carrots are the ice cream on the cake in the banh mi world 😉
Danielle says
There is so much colour and flavour going on in these bowls. I love that they are vegan too!
Traci Antonovich says
Thanks Danielle! Yep, it's amazing how much color and flavor a vegan dish can bring 🙂
Mike from Chili Pepper Madness says
What a great idea! Banh Mi in a bowl! One could get very, very creative with a recipe like this. On my list! Making it very soon. Thanks for the tips!
Traci Antonovich says
Haha thanks Mike! Yep, I have other banh mi bowls on the way 😉 Can't wait to see what you come up with! Cheers!