Brown Rice Banh Mi Bowls with Edamame & Pickled Jalapeños

Brown Rice Banh Mi Bowls

with Edamame & Pickled Jalapeños

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SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
520
FAT
26g
CARBOHYDRATES
23g
PROTEIN
20g

MAIN INGREDIENTS

  1. 8 oz precooked rice and vegetable quinoa blend
  2. 6 oz Wildwood® Organic Sproutofu Baked Tofu
  3. 2 tsp Sriracha
  4. ¼ cup Follow Your Heart® Soy-Free Vegenaise
  5. ¼ oz fresh cilantro
  6. 4 oz shredded carrot
  7. ¼ cup pickled jalapeños
  8. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

INSTRUCTIONS

1
Prepare the bowls
Vegan_Banh_Mi_Bowl_Step-1
Make a small 2 inch tear in the top of the rice and vegetable quinoa blend bag, and microwave for 1 minute. Cut the tofu into cubes. Pick the cilantro leaves from the stems. In a small bowl, combine the Vegenaise and as much of the Sriracha as you’d like. Stir the spicy mayo well.
2
Serve
Vegan_Banh_Mi_Bowl_Step-2
Divide the rice and vegetable quinoa blend between bowls. Top with tofu, shredded carrots, pickled jalapeno, and cilantro leaves. Top with spicy mayo. Enjoy!