Easy Banh Mi Bowls — A Lunch Built for Satisfaction & Nourishment
Welcome to our Recipes With No Food Rules Series, where we celebrate the joy of intuitive eating and wholesome meals that nourish both the body and soul without the food rules.
Lunch doesn’t have to be boring or complicated; especially when you can build something as flavorful and satisfying as these Banh Mi Bowls. Think savory, seasoned protein, crisp pickled veggies, and a creamy, tangy sauce layered over your choice of base. It’s a quick, customizable meal that feels both nourishing and fun to eat.
How to Enjoy Through an Intuitive-Eating Lens
-
Ask yourself what you really want today. Maybe you want more crunchy veggies, or maybe you’re craving comfort and want extra sauce. Either is valid.
-
Listen to fullness cues. Start with a bowlful that feels “enough” to you. Pause mid-meal and check in: How’s your hunger now?
-
Remove the “good food / bad food” label. This meal is simply a delicious option. If you want more or less of something, go ahead.
-
Use flexibility as freedom. Swap in different protein, veggies, bases. Make it your own.
-
Celebrate flavour. Eating with pleasure is part of nourishment. Let yourself enjoy the pickled tang, the creamy sauce, the fresh herbs.
If you try this recipe, notice how your body feels afterwards: energized? content? comfortable? That feedback is the wonderful guide of intuitive eating — way more meaningful than any diet rule.
👉 Book a virtual session with FoodEase Co. Dietitians and learn how to create more satisfying, stress-free moments with food.
Instructions
- Make the pickled veggies: Toss matchstick carrots and radish/daikon with vinegar, sugar and salt and let sit at room temp for ~1 hour.
- Prepare your base: (rice, quinoa, or other carb) and set aside.
- Cook the meat: In a large pan, heat sesame oil over medium-high, add protein of choice and season with salt and pepper, cook until mostly done. Add green onions, garlic, fish (or soy) sauce, Sriracha and sugar. Stir until nicely caramelized; remove from heat and stir in basil.
- Make the sauce: Whisk together the sauce ingredients until smooth.
- Build bowls: Place carb base in each bowl, then meat, then pickled veggies (use a slotted spoon if needed so the liquid doesn’t make things soggy). Add cucumber and other fresh veggies. Drizzle with sauce, finish with toppings.
- Taste before you dig in: adjust seasonings as your body desires.
- *Recipe adapted from Chelsea’s Messy Apron
Ingredients
- ~1 lb protein (ground pork in the original; you could use ground turkey, chicken, or even tofu/tempeh or other plant-based meat for a veggie-forward swap)
- 1 Tbsp sesame oil
- Salt & pepper, to taste
- 3 green onions, finely chopped
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (or soy sauce)
- 1 Tbsp Sriracha (or less if you want milder)
- 1 Tbsp granulated sugar
- ¼ cup chopped fresh basil
- Base of your choice: cooked rice (white or brown), quinoa, or other carb of choice
- Quick-pickled veggies: e.g., matchstick carrots, radish or daikon, vinegar, sugar, and salt
- Sauce: mayo (½ cup) + lime juice + zest + Sriracha + sugar (or sweetener of choice)
- Toppings: fresh cilantro, jalapeños, lime wedges, extra green onion
Have a Question?
Do you have any questions or suggestions? Feel free to contact us! Just leave your email here, and we will get back to you shortly.