Banh Mi Bowl
Asian flair in a bowl. This Bahn Mi inspired salad has plenty to fill you up: chickpeas and quinoa over a bed of arugula. Cool pockets of cucumber with a crunch of carrot, topped with a sweet and spicy sriracha vinaigrette.
Servings: 2 People
Calories: 583kcal
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
Calories: 583kcal | Carbohydrates: 103g | Protein: 21g | Fat: 10g | Saturated Fat: 1g | Sodium: 1963mg | Potassium: 1070mg | Fiber: 14g | Sugar: 25g | Vitamin A: 5995IU | Vitamin C: 21mg | Calcium: 154mg | Iron: 7.3mg