Banh Mi-Style Protein Strips Bowls
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Banh Mi-Style Protein Strips Bowls

Banh Mi-Style Protein Strips Bowls

with Pickled Carrots and Radishes

We've taken the traditional banh mi sandwich and turned it on its head! This quick and tasty meal has everything you love about the original, but packed into a satisfying dinner with fluffy jasmine rice. Spicy mayo, pickled veggies and saucy protein shreds all come together for a Vietnamese-inspired party-in-a-bowl!

Tags:
Spicy
Quick
Veggie
Allergens:
Sesame
Soy
Mustard
Egg
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Jasmine Rice

3 unit(s)

Radish

56 g

Carrot, julienned

1 tbsp

Sesame Seeds

(Contains Sesame)

1 unit(s)

Miso Broth Concentrate

(Contains Soy)

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

4 tbsp

Spicy Mayo

(Contains Egg, Mustard)

1 tbsp

Rice Vinegar

(Contains Sulphites)

7 g

Cilantro

Not included in your delivery

½ tbsp

Sugar*

½ tbsp

Oil*

0.31 tsp

Salt*

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Nutrition Values

Calories860 kcal
Fat45 g
Saturated Fat5 g
Carbohydrate96 g
Sugar19 g
Dietary Fiber3 g
Protein23 g
Cholesterol25 mg
Sodium2040 mg
Trans Fat0.2 g
Potassium250 mg
Calcium50 mg
Iron3.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan

Cooking Steps

Prep
1

Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, roughly chop cilantro. Cut radishes into 1/4-inch rounds.

Cook rice
2

Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Quick-pickle veggies
3

Meanwhile, whisk together vinegar, 2 tbsp (4 tbsp) water, 1/8 tsp (1/4 tsp) salt and 1/2 tbsp (1 tbsp) sugar in a medium bowl. Add radishes and carrots, then toss to coat. Place in the fridge to pickle.

Cook protein shreds
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook, breaking up protein shreds into smaller pieces, until crispy, 4-5 min.**Carefully drain and discard excess fat.

Finish protein shreds
5

Add hoisin sauce, miso broth concentrate and half the sesame seeds to the pan.Cook, stirring often, until protein shreds are coated, 1-2 min.

Finish and serve
6

Drain pickled veggies and discard liquid. Fluff rice with a fork, then season with salt, to taste.Divide rice between bowls. Top with protein shreds, pickled veggies and cilantro. Spoon spicy mayo over top, then sprinkle with remaining sesame seeds.

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