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Banh Mi Bowls

This easy vegetarian bowl is inspired by the Vietnamese classic sandwich, banh mi. Plant-based crumbles add protein, while fresh vegetables bring some crunch. Try this recipe for lunch or dinner.

Serves 4
Ready in 30 mins
Prep time 18 mins
Cooking time 12 mins
260 calories per serving


> 1 tbsp olive oil
> 1 onion, chopped
> 1 (12 oz) pkg frozen plant-based crumbles
> 2 limes
> 1 tbsp reduced-sodium soy sauce
> 4 tbsp hoisin sauce, divided
> 3 cloves garlic, minced
> 1 (15.9 oz) pkg Nature's Promise® Precooked Brown Rice
> 1 cucumber
> 5 radishes
> 1/2 (10 oz) bag shredded carrots
> 1/2 tsp sugar
> 1/4 cup chopped cilantro, to garnish (optional)


In a 10-inch skillet, heat the oil on medium-high. Add the onion and cook 4–6 min., until softened. Add the plant-based crumbles and cook 5–7 min., until fully thawed, stirring occasionally.
Meanwhile, into a small bowl, squeeze the juice from 1 lime. Add the soy sauce, 1 tbsp hoisin sauce, and 2 tbsp water. Stir until combined.
To skillet with crumble mixture, add the garlic and cook 1 min. Stir in soy sauce mixture. Season with salt and pepper. Remove from heat. Microwave the rice according to package directions. Meanwhile, zest remaining lime into a medium bowl. Add warmed rice to bowl with zest. Season with salt and pepper. Set aside.
Halve the cucumber and radishes lengthwise. Thinly slice into half-moons. In a medium bowl, combine cucumber and radishes with the carrots, sugar, and juice from half of remaining lime. Season with salt and toss to combine.
Divide rice among 4 bowls. Top with seasoned crumbles and vegetables. Drizzle bowls with remaining 3 tbsp hoisin sauce. Garnish with the cilantro, if desired.

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