Veggie Quinoa Banh Mi Bowls are essentially a banh mi sandwich in a bowl. They’re made with fresh vegetables, pickled vegetables, quinoa (or rice), and a simple lime vinaigrette. Inspired by my Chicken Banh Mi sandwich sliders, this plant-based, Vietnamese salad is one of my favorite, meal prep, meals in a bowl!
Veggie Quinoa Banh Mi Bowls
I’m craaaazy about banh mi! Have been for years.
Our local Vietnamese sandwich shop makes them with a lean, grilled protein, a pile of fresh vegetables, pickled carrots and daikon, fresh cilantro, served on a crusty, French loaf with mayo and sriracha.
Here at TKG, we’re aaalll for that ingredient situation…and we make ours into Banh Mi Sliders and these Banh Mi Bowls.
Banh mi sandwich in a bowl…
For Veggie Quinoa Banh Mi Bowls, I wanted to make them naturally vegan and gluten free…because it’s so easy to do…and so delicious!
So, I left out the bread, mayo, and fish sauce used in traditional banh mi, and replaced them with grilled mushrooms, crisp lettuce, quinoa, purple cabbage, and pickled red onions.
Nothing against traditional banh mi ingredients, but when you want to avoid certain items or need to follow diet restrictions, but gotta have that banh mi flavah…Veggie Quinoa Banh Mi Bowls are sooo where it’s at!
Just like my banh mi sliders, the ingredients can be prepped a day in advance.
The ingredient list isn’t the shortest in my collection, but you’ll certainly recognize them as everyday items.
So, no special skills required to rock banh mi bowls.
Here’s how I make Veggie Quinoa Banh Mi Bowls:
1) I make the Quick Pickled Carrots And Daikon, which is ready in under 30 minutes. I crank mine out a day or two before, to build up that heavenly sweet and sourness we love!
2) Next, the mushrooms are marinated in garlic, lime juice, sugar, and GF tamari (or soy sauce). Again, marinate a day ahead…oh the flavah!
3) Grill those shrooms! (or pan saute if you prefer); and cool ‘em down.
4) Build the Banh Mi Bowls by piling the juicy mushrooms in with lettuce, cooked quinoa (or rice), pickled carrots and daikon, cucumber, cilantro, and jalapeño slices.
5) Whisk together the lime juice and olive oil vinaigrette.
6) Pack everything into lunch containers, or sit down and devour!
That’s it!
Add these Banh Mi Bowls to your monthly salad rotation and meal prep them for 2 or 3 days of lunch.
If you do, I’m pretty sure you’ll find yourself looking forward to lunch breaks when you have this beauty chillin’ in the fridge.
Here’s what I love about Veggie Quinoa Banh Mi Bowls:
What I love about banh mi anything is that you combine a bunch of everyday ingredients to create an exciting, ethnic meal with a flavor combination of sweet, savory, salty, sour, and spicy.
It’s hard to believe that such simple efforts yield sooooo many unique flavors!
Of course I love the thirst-quenching nutrition going on in banh mi bowls. I mean, look at that heap of fresh, raw vegetables!
All the banh mi vibes, in one bowl…and so easy to make!
Yeah, you want these in your life!
Special tools I use to make Veggie Quinoa Banh Mi Bowls:
- mixing bowl and whisk (for mushroom marinade)
- outdoor grill or indoor grill and tongs (to cook mushrooms)
- mandoline slicer (for the thinly sliced cucumbers)
- salad bowls
- glass storage containers (to marinate mushrooms and pack lunches)
Looking for more plant based, meal prep salad recipes?
Asian Slaw Quinoa Salad with Sesame Ginger Vinaigrette
Turmeric Chickpea Beetroot Hippie Bowl
Meal Prep Veggie Quinoa Chopped Salad
* Note: This post has affiliate product links, which allows me to earn commissions when you make purchases through those links (no extra cost to you). THANK YOU for supporting The Kitchen Girl.
Traci Antonovich
Yields 4-6 cups
Vietnamese salad bowls with romaine, grilled mushrooms, quinoa, pickled vegetables, cucumber, purple cabbage, cilantro, jalapeño, and lime vinaigrette.
30 minPrep Time
15 minCook Time
45 minTotal Time
Save Recipe5 based on 16 review(s)
Ingredients
- 3 cloves Garlic (minced)
- 1 Tbsp Lime Juice
- 1 Tbsp Sugar
- 1 Tbsp Gluten Free Tamari
- 1/2 lb Mushrooms (1/4” slices)
- 4-6 leaves Romaine Lettuce
- 1/2 cup cooked Quinoa (or rice)
- 1/2 cup Pickled Carrots and Daikon
- 1/2 English Cucumber (thinly sliced)
- 1/4 cup Cilantro (chopped)
- 1 Jalapeño Pepper (thinly sliced)
- (optional) Purple Cabbage (shredded)
- (optional) Pickled Red Onions
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Lime Juice
- 1/2 tsp Sugar
- pinch of Salt
Instructions
- Preheat grill to medium-high.
- Prepare marinade by whisking together GARLIC, LIME JUICE, SUGAR, and SOY SAUCE; pour over MUSHROOMS; set aside to marinate 30 minutes minimum (or overnight).
- Grill MUSHROOMS in a grill basket over medium-high heat until tender and slightly browned; remove from heat and set aside.
- For dressing, whisk together OLIVE OIL, LIME JUICE, SUGAR, and SALT; set aside.
- To assemble salad, distribute ALL ingredients evenly into two bowls drizzled with dressing; serve chilled.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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