An Asian inspired bowl to get your Banh Mi fix.
There’s something about that sweet, spicy, vinegary goodness that accompanies a delicious Banh Mi sandwich. It’s has a little fire, balanced with a subtle sweetness, and then the vinegar that cuts to the point. It’s one of my favorite things to eat, but ugh, I rarely have everything for it. I decided there has to be another way to bring me closer to my beloved Banh Mi. Enter: the vegan, Banh Mi Bowl.
One look at this little beauty and you can see you’re eating the rainbow. It just says, “EAT ME.” But beauty is not only on the outside, oh no my tired, hungry, patience lacking friend, this bowl is also packed with goodness. A sweet and spicy Sriracha vinaigrette balances against a bed of bitter arugula. You have the protein rich quinoa and chickpea, to fill you up, but not make you feel like you need a nap-there’s Mt. Laundry still glaring at you. Cucumber refreshes and cools, while the carrot adds a nice crunch factor.
And can we talk about those quick-pickled onions? OMG that vinegar tang, it’s a sweet and salty salad topping perfection. Added bonus, it came together as I chopped and prepped. Thinly slice a quarter of a red onion, toss in a ziplock. Add a squeeze of honey, cover with red wine vinegar and a teaspoon of salt. Have it sit on the counter while you prep, they’ll be ready in a few minutes.
I would be lying if I told you my kids ate this. They didn’t. I can only imagine their reactions to this beautiful Bahn Mi bowl. It goes somewhere along the lines of, “seriously, mom?” That would also be paired with some serious side eye because you know, vegetables. But if you’re like me, and enjoy a little Asian flair to your salad, you have a major Banh Mi bowl date in your future.
enjoy!
xx
the turnips + tantrums team
Banh Mi Bowl
Ingredients
Pickled Onion
- 1/4 red onion sliced thin
- 1 tbsp honey
- 1/2 cup red wine vinegar
- 1 tsp kosher salt
Dressing
- 1 tbsp sriracha
- 1 tbsp honey
- 1 tsp sesame oil
- 1/2 lime juiced
- 1/2 tsp kosher salt
Salad
- 3 cups arugula
- 1/2 cucumber seeded and julienned or sliced thin
- 1 carrot julienned or sliced thin
- 1 cup chickpeas
- 1 cup quinoa cooked
- 1/4 cup cilantro
- sriracha to garnish
Instructions
- Prep your onions! Thinly slice 1/4 of a red onion and place in a small ziplock bag. Add the remain ingredients, squeeze out air and seal. Shake around to separate onion portions and set aside.
- Make your dressing. In a small mixing container, add all of the ingredients and stir. Set aside.
- Assemble salad. Add quick pickled onions, drizzle with dressing and garnish with sriracha.
Nutrition
Recipe Source: turnips + tantrums original recipe
P.S. If you need a little balance in your life, be sure to throw in some Chocolate Chip Cookies!
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