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.
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.