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Vegetarian Banh Mi Bowls

Name: Vegetarian Banh Mi Bowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 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); 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; 2 Tbsp Extra Virgin Olive Oil; 2 Tbsp Unseasoned Rice Vinegar; 1/2 tsp Sugar; 1/8 tsp Kosher Salt

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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.

banh mi bowl consiting of colorful vegetables and grain 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.

Blogpost 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

6.1) Ingredients

6.2) Recipe Instructions

6.3) Nutrition

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