Vegetarian Banh Mi Bowls

Recipe View Cook the Rice: In a medium saucepan, bring 3 quarts of water to a boil. Add the boil-in-bag brown rice and cook for 8-10 minutes, or until the rice is tender. Remove the bag, drain well, and transfer the cooked rice to a large bowl. (Time: 15 minutes)

Recipe View Cook the Quinoa: In another saucepan, bring 1 quart of water to a boil. Add the boil-in-bag quinoa and cook for about 10 minutes, or until the quinoa is tender. Remove the bag, drain well, and add the cooked quinoa to the bowl with the rice. (Time: 12 minutes)

Recipe View Prepare the Pickled Vegetables: In a separate bowl, combine the thinly sliced cucumber, carrots, and radishes. In a small saucepan, whisk together the rice vinegar, 1/4 cup water, sugar, sesame oil, and salt. Bring the mixture to a boil, then pour it over the vegetables. Let the vegetables pickle for at least 20 minutes, then drain off the excess liquid. (Time: 25 minutes)

Recipe View Make the Spicy Mayo: While the vegetables are pickling, prepare the spicy mayo. In a small bowl, combine the egg-free mayonnaise and sriracha sauce. Stir well until evenly combined. Cover the bowl and refrigerate the spicy mayo until ready to serve. (Time: 5 minutes)

Recipe View Assemble the Bowls: Divide the cooked rice and quinoa evenly among four bowls. Drizzle each bowl with the prepared spicy mayo. Top with the pickled vegetables, chopped peanuts, and fresh cilantro. Serve immediately and enjoy! (Time: 5 minutes)