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Home » Recipes » Salads

by Traci · Published: 08/08/2018 · Updated: 03/11/2021 · This post may contain affiliate links. Please read our disclosure policy.

Vegetarian Banh Mi Bowls

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5 from 16 votes
45 minutes

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.

colorful vegetables and quinoa in white 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.

colorful vegetables and quinoa in white bowls next to garnish ingredients in white bowls
Table of Contents hide
1) Banh Mi Bowl Ingredients
2) How to make a Banh Mi Bowl
3) What I love about banh mi bowls
4) Recommended tools
5) More vegan Asian recipes
6) Vegetarian Banh Mi Bowl

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!

pickled carrots and daikon on glass jar

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.

colorful vegetables and quinoa in white bowl

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

colorful vegetables and quinoa in white bowl

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
colorful vegetables and quinoa in white bowl

Vegetarian Banh Mi Bowl

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.
5 from 16 votes
Print Pin
Prep: 30 minutes
Cook: 15 minutes
Total Time: 45 minutes
Yield: 4 1-cup servings
Author: Traci The Kitchen Girl

INGREDIENTS
 

For the mushroom marinade

  • 3 cloves Garlic, minced
  • 1 Lime, zested and juiced
  • 1 tablespoon Sugar
  • 1 tablespoon Soy Sauce, or tamari for GF option
  • ½ pound 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 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Unseasoned Rice Vinegar
  • ½ teaspoon Sugar
  • ⅛ teaspoon Sea 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.
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

NUTRITION

Serving: 1cup | Calories: 143kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 398mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2710IU | Vitamin C: 19.7mg | Calcium: 34mg | Iron: 1.3mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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Comments

  1. Marlynn | Urban Bliss Life says

    September 07, 2018 at 9:57 am

    5 stars
    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.

    Reply
    • Traci Antonovich says

      September 08, 2018 at 8:09 am

      Thanks so much, Marlynn!

  2. Tracy says

    September 07, 2018 at 9:56 am

    5 stars
    Banh mi in a bowl?! Yessssss. I have a serious banh mi weakness. This sounds amazing!!!

    Reply
    • Traci Antonovich says

      September 08, 2018 at 8:08 am

      Haha thanks Tracy, me too! Hope you get to try this sometime!

  3. Vicky says

    September 07, 2018 at 9:51 am

    5 stars
    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.

    Reply
    • Traci Antonovich says

      September 08, 2018 at 8:08 am

      Thanks Vicky, yeah I'm addicted to Banh Mi, so a bowl was in order 🙂

  4. Beth says

    September 07, 2018 at 9:11 am

    5 stars
    I love the pickled carrots and daikon! That must add a perfect tangy crunch!

    Reply
    • Traci Antonovich says

      September 08, 2018 at 8:07 am

      Yep Beth, I think you're on point 😉

  5. Annemarie says

    September 07, 2018 at 9:09 am

    5 stars
    Oh my goodness, the colors! I bet the pickled veggies put this over the top.

    Reply
    • Traci Antonovich says

      September 08, 2018 at 8:06 am

      Thanks Annemarie, indeed the pickled veggies do exactly that 😉

  6. Danielle says

    August 22, 2018 at 5:52 am

    5 stars
    Love the idea of a healthy banh mi bowl! This is perfect for a healthy weekday lunch or dinner. Totally need to try it!

    Reply
    • Traci Antonovich says

      August 22, 2018 at 6:39 am

      Thanks Danielle! Hope you get a chance to check it out 🙂

  7. Natalie says

    August 09, 2018 at 9:41 am

    5 stars
    Such a great idea for a healthy dinner! I love how creative this is - taking the banh mi and making it more healthy 🙂

    Reply
    • Traci Antonovich says

      August 09, 2018 at 12:12 pm

      Thanks Natalie...glad you think so too! 🙂

  8. Jacque Hastert says

    August 09, 2018 at 9:29 am

    5 stars
    Loving all the veggies in this dish! I can't wait to try this one.

    Reply
    • Traci Antonovich says

      August 09, 2018 at 12:12 pm

      Thanks Jacque! Lots of veggies was def the goal...hope you love it like I do 🙂

  9. Stephanie says

    August 09, 2018 at 8:57 am

    5 stars
    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!

    Reply
    • Traci Antonovich says

      August 09, 2018 at 12:11 pm

      Glad to hear it, Stephanie! Hope you can try them sometime 🙂

  10. Elaine @ Dishes Delish says

    August 09, 2018 at 8:51 am

    5 stars
    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!!

    Reply
    • Traci Antonovich says

      August 09, 2018 at 12:10 pm

      Yay Elaine! Wish I could make them for you!...but they are so easy too 🙂

  11. Jessie says

    August 09, 2018 at 7:34 am

    5 stars
    I love the color and flavor blends here, what an amazing display!

    Reply
    • Traci Antonovich says

      August 09, 2018 at 12:09 pm

      Thanks Jessie...I love hearing those words 🙂

  12. Shadi Hasanzadenemati says

    August 08, 2018 at 12:13 pm

    5 stars
    Yes please! This bowl of goodness looks so delicious!

    Reply
    • Traci Antonovich says

      August 08, 2018 at 2:06 pm

      Thanks Shadi 🙂

  13. shelby says

    August 08, 2018 at 11:53 am

    5 stars
    Love Banh Mi and love that you created a bowl with these flavors! It looks delicious and love the quinoa!

    Reply
    • Traci Antonovich says

      August 08, 2018 at 2:05 pm

      Thanks Shelby! Love hearing that...hope you can try it sometime 🙂

  14. Kelly Anthony says

    August 08, 2018 at 11:46 am

    5 stars
    This sounds like the perfect combination! Love those pickled carrots in there!!!

    Reply
    • Traci Antonovich says

      August 08, 2018 at 2:05 pm

      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 😉

  15. Danielle says

    August 08, 2018 at 11:38 am

    5 stars
    There is so much colour and flavour going on in these bowls. I love that they are vegan too!

    Reply
    • Traci Antonovich says

      August 08, 2018 at 2:04 pm

      Thanks Danielle! Yep, it's amazing how much color and flavor a vegan dish can bring 🙂

  16. Mike from Chili Pepper Madness says

    August 08, 2018 at 11:34 am

    5 stars
    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!

    Reply
    • Traci Antonovich says

      August 08, 2018 at 2:03 pm

      Haha thanks Mike! Yep, I have other banh mi bowls on the way 😉 Can't wait to see what you come up with! Cheers!

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