Portabella Banh Mi Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian take on banh mi served as a bowl with marinated portabella mushrooms, brown rice, pickled vegetables, and creamy sriracha mayo. Fresh, tangy, and satisfying with peanut crunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup rice vinegar
- 1/4 cup orange juice
- 1 tablespoon granulated or cane sugar
- Pinch of salt
- 1 cup shredded carrots
- 1/2 cup julienned radishes
- 1/2 cup julienned cucumber
- 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
- 1/4 teaspoon crushed red pepper flakes
- 12 ounces portabella mushrooms (about 4 caps, gills scraped and sliced 1/2 inch thick)
- 1 medium red onion (sliced)
- 1/2 cup mayo or vegan mayo
- 1 to 1 1/2 teaspoons sriracha (or to taste)
- Cooked brown rice
- Thinly sliced red cabbage
- Chopped fresh cilantro
- Chopped peanuts
At a glance
PER SERVING · TIME 58M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 13m
- Sodium
- 628mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 883mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 628MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.