Vegetarian Banh Mi Bowls Recipe

Pour 3 quarts water into a saucepan and add boil-in-bag rice packets. Bring to a boil. Cook uncovered 8 to 10 minutes. Remove bag using a fork and drain. Pour cooked rice into a bowl.

Pour 1 quart water into a saucepan and add boil-in-bag quinoa packet. Bring to a boil. Cook uncovered about 10 minutes. Remove bag using a fork and drain. Pour cooked quinoa into a bowl.

Place cucumber carrots and radishes into a bowl. Combine vinegar 1/4 cup water sugar sesame oil and salt in a small saucepan and bring to a boil. Pour mixture over the vegetables in the bowl. Let stand 20 minutes then drain.

While vegetables are pickling combine mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve.

Add 1 cup cooked rice and 1/2 cup cooked quinoa to each of 4 bowls. Divide sriracha mayonnaise evenly between the bowls drizzling over the rice and quinoa. Layer pickled vegetables on top and add 2 tablespoons each of the chopped peanuts and cilantro.