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Vietnamese Banh Mi Buddha Bowl

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.
Course Salad
Cuisine Asian, Vietnamese
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 1-cup servings
Calories 143kcal
Author Traci - TheKitchenGirl.com

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

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.

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