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Portabella Banh Mi Bowls

URL: https://ohmyveggies.com/portabella-banh-mi-bowls/

Ingredients

Pickled Veggies

  • ¼ cup rice vinegar
  • ¼ cup orange juice
  • 1 tablespoon granulated or cane sugar
  • a pinch salt
  • 1 cup shredded carrots
  • ½ cup julienned radishes
  • ½ cup julienned cucumber

Mushrooms

  • 2 tablespoons olive oil
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon maple syrup
  • ¼ teaspoon crushed red pepper flakes
  • 12 ounces portabella mushrooms, sliced
  • 1 medium red onion, sliced

For Serving

  • ½ cup mayo or vegan mayo
  • 1 to 1 ½ teaspoons sriracha
  • cooked brown rice
  • thinly sliced red cabbage
  • chopped fresh cilantro
  • chopped peanuts

Instructions

  1. Prepare the pickled veggies by whisking together rice vinegar, orange juice, sugar, and salt in a bowl, then add the carrots, radishes, and cucumber, and let sit.
  2. For the mushrooms, whisk together olive oil, soy sauce, lime juice, garlic, maple syrup, and red pepper flakes in a bowl, add the mushrooms, and marinate for 30 minutes.
  3. Heat a skillet and cook the marinated mushrooms and sliced onion until tender and juices have evaporated.
  4. Mix mayo and sriracha in a small bowl.
  5. Assemble the bowls with brown rice, cooked mushroom mixture, pickled veggies, red cabbage, cilantro, and peanuts, then drizzle with sriracha mayo.

Nutrition Facts (estimated)

Servings
4 servings
Calories
324
Total fat
26g
Total carbohydrates
19g
Total protein
4g
Sodium
742mg
Cholesterol
0mg

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