Vegetarian Banh Mi Bowl
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.
Servings: 4 1-cup servings
Calories: 143kcal
Ingredients
For the mushroom marinade
- 3 cloves Garlic minced
- 1 Lime zested and juiced
- 1 tablespoon Sugar
- 1 tablespoon Soy Sauce or tamari for GF option
- ½ pound Mushrooms thick sliced
For the salad
- 4-6 leaves Romaine Lettuce
- ½ cup cooked Quinoa
- ½ cup Pickled Carrots and Daikon
- ½ small English Cucumber thinly sliced
- ¼ cup Cilantro chopped
- 1 Jalapeño Pepper thinly sliced
- ½ cup Purple Cabbage shredded
- ½ cup Pickled Red Onions
For the Asian vinaigrette
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Rice Vinegar
- ½ teaspoon Sugar
- ⅛ teaspoon 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 instructions:Heat 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 bowls
- Distribute ALL vegetables evenly into salad bowls; drizzle with the Asian vinaigrette; 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