Veggie Banh Mi Bowls

Looking for a colorful and flavorful meal packed with veggies? Try these Veggie Banh Mi Bowls, inspired by the popular Vietnamese sandwich!

Ingredients:

• 1 cup of cooked quinoa
• 1 cucumber, sliced
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup of pickled radishes
• 1/4 cup of chopped cilantro
• 1/4 cup of chopped mint
• 1/4 cup of chopped peanuts
• Sriracha sauce, to taste

Instructions:

• In a bowl, layer the quinoa, cucumber, carrot, red bell pepper, and pickled radishes.
• Top with cilantro, mint, and peanuts.
• Drizzle with Sriracha sauce for a spicy kick.

Nutrition Information:

• Calories: 300
• Fat: 10g
• Carbs: 45g
• Protein: 12g

Popular Questions:

• Q: Can I use other grains instead of quinoa?

A: Yes, you can substitute quinoa with rice, barley, or couscous for a different flavor and texture.

• Q: Can I make this recipe gluten-free?

A: Ensure that all ingredients, including the Sriracha sauce, are gluten-free to make this recipe suitable for individuals with gluten sensitivities.

• Q: How long can I store pickled radishes?

A: Pickled radishes can be stored in an airtight container in the refrigerator for up to 2 weeks.

Helpful Tips:

• Try adding marinated tofu or tempeh for added protein.
• Experiment with different herbs like basil or dill for a twist on the traditional flavors.

Expert Secrets:

• For a crunchier texture, lightly toast the peanuts before adding them to the bowl.
• Mix some lime juice with the Sriracha sauce for a tangy kick.