Here’s the Buddha bowl version of a banh mi sandwich made with fresh vegetables, pickled vegetables, quinoa, and Asian vinaigrette. This plant-based Asian salad is perfect for meal prep and will quench your body’s deepest nutrition cravings.
Buddha bowl version of the Vietnamese sandwich
Our local Vietnamese sandwich shop makes a mean banh mi with fried tofu, pickled carrots and daikon, fresh cilantro, and sliced jalapenos on a super crusty, French loaf with mayo and sriracha.
You probably have a favorite spot for this where you live. I hope you do!
I have eaten that sandwich many times, but sometimes I want to enjoy it salad-style, so I came up with this banh mi buddha bowl.
It’s ridiculously healthy, easy to make, and crazy delicious!
To convert my favorite sandwich to a buddha bowl salad, 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.
This makes it vegan, and gluten-free, both of which I like to rock sometimes.
How to make a Banh Mi Buddha 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 those mushrooms, or pan sauté if you prefer, and cool ‘em 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!
* See full recipe below
Meal prep Buddha 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.
Love Buddha Bowls? Check these out!
50 Buddha Bowls To Reboot Your Plant-Based Routine
My fav things about the banh mi Buddha bowl
- vegan and gluten-free…boom!
- uses everyday ingredients, so it’s super budget-friendly
- has ALL the flavors…sweet, savory, salty, sour, and spicy
- packed with nutrients
- SO easy to make…ninja cooking skills not required
- perfect for meal prep
Yeah, you want these in your life!
This Buddha bowl is inspired by my Chicken Banh Mi Sandwich Sliders.
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
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 sauteeing the mushrooms)
- mandoline slicer (for the thinnest cucumber slices ever)
- salad bowls
- glass food storage containers
More plant-based meal prep salad recipes
Asian Slaw Quinoa Salad with Sesame Ginger Vinaigrette
Meal Prep Veggie Quinoa Chopped Salad
Vietnamese Banh Mi Buddha 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
- 1/2 lb Mushrooms thick sliced
For the salad
- 4-6 leaves Romaine Lettuce
- 1/2 cup cooked Quinoa
- 1/2 cup Pickled Carrots and Daikon
- 1/2 small English Cucumber thinly sliced
- 1/4 cup Cilantro chopped
- 1 Jalapeño Pepper thinly sliced
- 1/2 cup Purple Cabbage shredded
- 1/2 cup Pickled Red Onions
For the Asian vinaigrette
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Unseasoned Rice Vinegar
- 1/2 tsp Sugar
- 1/8 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 stovetop Instructions:Heat a bit of 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 buddha bowls
- Distribute ALL vegetables evenly into salad bowls; drizzle with the Asian viniaigrette; serve chilled.
RECIPE NOTES
Nutrition
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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.
Thanks so much, Marlynn!
Banh mi in a bowl?! Yessssss. I have a serious banh mi weakness. This sounds amazing!!!
Haha thanks Tracy, me too! Hope you get to try this sometime!
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.
Thanks Vicky, yeah I’m addicted to Banh Mi, so a bowl was in order 🙂
I love the pickled carrots and daikon! That must add a perfect tangy crunch!
Yep Beth, I think you’re on point 😉
Oh my goodness, the colors! I bet the pickled veggies put this over the top.
Thanks Annemarie, indeed the pickled veggies do exactly that 😉
Love the idea of a healthy banh mi bowl! This is perfect for a healthy weekday lunch or dinner. Totally need to try it!
Thanks Danielle! Hope you get a chance to check it out 🙂
Such a great idea for a healthy dinner! I love how creative this is – taking the banh mi and making it more healthy 🙂
Thanks Natalie…glad you think so too! 🙂
Loving all the veggies in this dish! I can’t wait to try this one.
Thanks Jacque! Lots of veggies was def the goal…hope you love it like I do 🙂
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!
Glad to hear it, Stephanie! Hope you can try them sometime 🙂
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!!
Yay Elaine! Wish I could make them for you!…but they are so easy too 🙂
I love the color and flavor blends here, what an amazing display!
Thanks Jessie…I love hearing those words 🙂
Yes please! This bowl of goodness looks so delicious!
Thanks Shadi 🙂
Love Banh Mi and love that you created a bowl with these flavors! It looks delicious and love the quinoa!
Thanks Shelby! Love hearing that…hope you can try it sometime 🙂
This sounds like the perfect combination! Love those pickled carrots in there!!!
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 😉
There is so much colour and flavour going on in these bowls. I love that they are vegan too!
Thanks Danielle! Yep, it’s amazing how much color and flavor a vegan dish can bring 🙂
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!
Haha thanks Mike! Yep, I have other banh mi bowls on the way 😉 Can’t wait to see what you come up with! Cheers!