Brown Rice Banh Mi Bowls | Plant-Based Recipes
Discover delicious Brown Rice Banh Mi Bowls with edamame and pickled jalapeños. Gluten-free, nut-free, and ready in just 5 minutes! Get your recipe now.
Keywords
- Lunch
- Tofu
- Root Vegetables
- Grain Bowl
- American
- Nut-Free
- Gluten-Free
- Winter Recipes
- Summer Recipes
- Spring Recipes
- Seasonal Menu
- 10 minutes or less
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purplecarrot.com.
Cooking tools:
- Microwave
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 8 oz precooked rice and vegetable quinoa blend
- 6 oz Wildwood® Organic Sproutofu Baked Tofu
- 2 tsp Sriracha
- ¼ cup Follow Your Heart® Soy-Free Vegenaise
- ¼ oz fresh cilantro
- 4 oz shredded carrot
- ¼ cup pickled jalapeños
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