This Vegan Banh Mi Bowl brings the vibrant essence of Vietnamese street food right to your kitchen, featuring pickled vegetables, savory tofu, and fresh herbs. It’s a wholesome, plant-based lunch that comes together in under 30 minutes, perfect for meal prep or a quick, satisfying dinner. You’ll love the balance of tangy, sweet, and savory flavors in this healthy recipe.

I first fell in love with Banh Mi during my travels through Hanoi, where the air is thick with the scent of sizzling street food and fresh cilantro. That memory inspired me to create this deconstructed, vegan version, which has become a staple in my weekly rotation. I often pair it with a light gyoza soup for a complete Asian-inspired feast, or serve it alongside spaghetti squash pad thai when feeding a crowd. It’s the kind of meal that feels both nourishing and exciting, a true celebration of fresh ingredients.

Why You’ll Love This Plant-Based Bowl

Bursting with Freshness: Crisp, pickled vegetables and aromatic herbs create a lively texture in every bite.
Meal Prep Friendly: Components can be prepared ahead for quick assembly during busy weekdays.
Customizable to Your Taste: Easily adjust the spice level or swap proteins to suit your preference.
Wholesome and Satisfying: Packed with plant-based protein and fiber for a truly nourishing meal.

What You’ll Need for Your Perfect Vegan Banh Mi Bowl

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the Pickled Vegetables

Carrots and Daikon: Julienned for that classic crunchy texture and sweet-tangy pickle.
Rice Vinegar: Provides the essential acidity that balances the dish’s richness.
Cane Sugar: A touch of sweetness to round out the pickling liquid.

For the Bowl Base & Protein

Firm Tofu: Pressed and baked or pan-fried until golden for a hearty, protein-packed element.
Jasmine Rice: The fragrant, fluffy base that soaks up all the delicious flavors.
Soy Sauce or Tamari: For the essential umami depth in the marinade and drizzle.

For the Fresh Toppings & Sauce

Fresh Cilantro and Mint: Herbs that bring a burst of aroma and freshness.
Thai Chili or Jalapeño: Sliced thin for a customizable level of heat.
Vegan Mayo and Sriracha: Mixed together for the iconic creamy-spicy sauce.

Vegan Banh Mi Bowl

Create a delicious Vegan Banh Mi Bowl with fresh ingredients in just 30 minutes. This plant-based Vietnamese bowl is perfect for a healthy lunch or dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Dinner, Lunch

Cuisine Vietnamese

Servings 1 bowl

Calories 350 kcal

Equipment

mixing bowl
oven
8-inch square baking pan
whisk
electric mixer
spatula
measuring cups
measuring spoons
wire rack

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, at room temperature
1/2 cup whole milk
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 cup fresh blueberries, rinsed and dried
1 tbsp coarse sugar for sprinkling

Instructions

Preheat oven to 375°F and grease an 8-inch square baking pan or line with parchment paper, leaving an overhang on two opposite sides for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined; set aside.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
Add half of the dry ingredients to the butter mixture and mix on low speed until just combined. Pour in all of the milk and mix until incorporated, then add the remaining dry ingredients, mixing just until no dry streaks of flour remain; be careful not to overmix.
Gently fold in the blueberries with a spatula until evenly distributed throughout the batter, then transfer the batter to the prepared pan and spread into an even layer. Sprinkle the top evenly with coarse sugar.
Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with just a few moist crumbs attached. Cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword healthy, plant-based, Vegan Banh Mi Bowl

Simple Ways to Customize Your Bowl

Add More Protein: Swap tofu with tempeh, baked chickpeas, or even a plant-based chicken alternative.
Spice It Up: Add extra Sriracha to the sauce or include sliced fresh chilies for more heat.
Make It Gluten-Free: Use tamari instead of soy sauce and ensure your vegan mayo is certified GF.

My Top Tips for a Perfect Banh Mi Bowl

Press Your Tofu Well: Removing excess water ensures the tofu gets crispy when cooked and absorbs the marinade better.
Don’t Skip the Pickle: Allowing the vegetables to pickle for at least 15 minutes tenderizes them and develops the signature tangy flavor.
Season Every Component: Lightly season the rice, the tofu, and the fresh herbs for a more complex and balanced final dish.
Prep Ingredients Ahead: This Vegan Banh Mi Bowl is ideal for meal prep, so chop vegetables and make the sauce in advance for a quick assembly, just like my vegetable grain bowl.

Keeping Your Vegan Banh Mi Bowl Fresh

Store: Keep components separate in airtight containers in the refrigerator for up to 3 days. The pickled vegetables will last up to a week.
Freeze: I don’t recommend freezing the assembled bowl, but the cooked tofu can be frozen for up to 2 months in a freezer-safe bag.
Reheat: Gently reheat the rice and tofu in the microwave or a skillet over medium heat until warm. Add fresh toppings cold.
Make-Ahead Tip: Prepare the pickled vegetables, sauce, and rice up to 3 days in advance for effortless assembly, similar to prepping for a breakfast bowl.

Frequently Asked Questions

What is a vegan banh mi bowl made of?

A vegan banh mi bowl is a deconstructed version of the classic Vietnamese sandwich. It typically includes a base of rice, topped with seasoned and cooked tofu, quick-pickled carrots and daikon, fresh cilantro, cucumber, jalapeño, and a creamy vegan sriracha mayo sauce.

Can I make banh mi bowl ahead of time?

Yes, this bowl is excellent for make-ahead meals. For the best texture, store the components separately in the fridge and assemble just before eating. The pickled vegetables actually improve in flavor when made a day in advance.

What can I use instead of tofu in banh mi?

If you’re not a fan of tofu, you can use tempeh, sliced seitan, or even roasted chickpeas as the protein. For a different flavor profile, marinated and grilled mushrooms also work wonderfully in this plant-based Vietnamese bowl.

How do you make banh mi sauce?

The classic banh mi sauce is a simple mix of vegan mayonnaise and sriracha. I like to add a squeeze of lime juice and a tiny bit of maple syrup to mine for a perfect balance of creamy, spicy, tangy, and sweet.

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Why This Vegan Banh Mi Bowl Will Become a Staple

With its incredible layers of texture and vibrant, fresh flavors, this Vegan Banh Mi Bowl is a true celebration of plant-based eating. It’s surprisingly simple to make yet feels like a special treat, perfect for a healthy lunch or a light dinner. I hope it brings as much joy to your table as it does to mine.

Banh Mi Bowl Recipe