Portabella Banh Mi Bowls
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
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Total Time
58 mins
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Servings
4 servings
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Calories
324 kcal
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Course
Main Course
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Cuisine
American
Portabella Banh Mi Bowls
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A simple and flavorful vegetarian spin on a classic banh mi sandwich! With marinated mushrooms, brown rice and quick pickled veggies!
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Ingredients
For the pickled veggies:
- ¼ cup rice vinegar
- ¼ cup orange juice
- 1 tablespoon granulated or cane sugar
- Pinch of salt
- 1 cup shredded carrots
- ½ cup julienned radishes
- ½ cup julienned cucumber
For the mushrooms:
- 2 tablespoons olive oil divided
- 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 about 4 caps, gills scraped and sliced ½ inch thick
- 1 medium red onion sliced
For serving:
- ½ cup mayo or vegan mayo
- 1 to 1 ½ teaspoons Sriracha or to taste
- cooked brown rice
- thinly sliced red cabbage
- chopped fresh cilantro
- chopped peanuts
Instructions
For the pickled veggies:
- In a medium bowl, whisk together the vinegar, orange juice, sugar and salt. Add in the carrots, radishes and cucumber, and toss to combine. Let the mixture sit while you prepare the rest of the recipe, tossing once or twice.
For the mushrooms:
- In a large bowl, whisk together 1 tablespoon of the olive oil, the soy sauce, lime juice, garlic, maple syrup and red pepper flakes. Add in the sliced mushrooms and toss until well combined. Let the mushrooms marinate for 30 minutes at room temperature, tossing once halfway through.
- Add the remaining 1 tablespoon olive oil to a large nonstick skillet set over medium high heat. When hot, add in the mushrooms (shake off any excess marinade first) and the onion. Cook for about 8 to 10 minutes, until tender and the juices have cooked off.
To serve:
- In a small bowl, mix together the mayo and sriracha.
- To assemble, add some of the brown rice to a bowl. Top with some of the cooked mushroom mixture, the pickled veggies (using a slotted spoon to drain and discard the juices), the red cabbage, cilantro and peanuts. Drizzle with the sriracha mayo.
- Serve.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Sodium
742mg
(31%)
Potassium
578mg
(17%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
5432IU
(109%)
Vitamin C
17mg
(19%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 742mg | 31% |
| Potassium | 578mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 5432IU | 109% |
| Vitamin C | 17mg | 19% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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