Description
Slow Cooker Banh Mi Bowls offer a vibrant, flavorful, and easy-to-make meal featuring tender smoked turkey, fresh pickled and raw vegetables, fragrant jasmine rice, and creamy plant-based sriracha mayo. This hands-off recipe combines bold Vietnamese-inspired flavors with nutritious ingredients for a satisfying bowl perfect for dinner or meal prep.
Ingredients
Protein and Base
- Smoked turkey – 2 pounds, shredded or chopped
- Jasmine rice – 1.5 cups
- Vegetarian Worcestershire sauce (natural) – 2 tablespoons
- Vegetable broth – 3 cups
- Lime juice (natural) – 2 tablespoons
- Minced garlic – 3 cloves
- Grated fresh ginger – 1 tablespoon
Pickled Vegetables
- Carrots – 2 medium, thinly sliced
- Apple cider vinegar (natural gelling agent) – 1/2 cup
- Pinch of sugar – 1 teaspoon
- Salt – 1/2 teaspoon
- Pickled daikon radish – 1/2 cup, sliced
Fresh Vegetables and Herbs
- Cucumber – 1 medium, thinly sliced
- Fresh cilantro – 1/2 cup, chopped
- Thinly sliced green onions – optional, for garnish
- Jalapeños – optional, thinly sliced for garnish
- Toasted sesame seeds – optional, for garnish
Sauce and Extras
- Sriracha mayo (plant-based) – 1/3 cup
- Lime wedges – for serving
Instructions
- Prepare the Vegetables: Thinly slice the carrots and cucumber. In a small bowl, combine apple cider vinegar (natural gelling agent), sugar, and salt to create a pickling liquid. Submerge the sliced carrots in this mixture and let them pickle for at least 30 minutes to develop the tangy, crunchy texture characteristic of banh mi.
- Combine Ingredients in the Slow Cooker: Add the smoked turkey, minced garlic, grated ginger, jasmine rice, vegetarian Worcestershire sauce (natural), vegetable broth, and lime juice (natural) into the slow cooker. Stir gently to combine all ingredients evenly. Set your slow cooker to low and cook for 4 to 5 hours until the turkey is tender and the rice is fully cooked and fluffy.
- Assemble the Bowls: Once the cooking is complete, fluff the turkey and rice mixture gently with a fork inside the slow cooker. Divide the mixture evenly into serving bowls. Top each bowl with pickled carrots, fresh cucumber slices, chopped cilantro, and a generous drizzle of plant-based sriracha mayo for creaminess and a spicy kick.
- Final Touches: For added brightness, squeeze extra lime juice over the assembled bowls. Garnish with thinly sliced green onions, toasted sesame seeds, or sliced jalapeños as desired to enhance color, crunch, and flavor layers before serving.
Notes
- Use jasmine rice for the best fragrance and texture complementing the turkey and fresh vegetables.
- Allow carrots to pickle for at least 30 minutes to achieve the perfect tanginess and crunch.
- Add fresh herbs like cilantro just before serving to preserve their bright flavor and vibrancy.
- Use slow cooker liners to simplify cleanup and help maintain your slow cooker’s freshness.
- Measure liquids precisely to avoid mushy rice; adjust vegetable broth amounts carefully for optimal consistency.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Vietnamese-inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Banh Mi Bowls, Slow Cooker, Smoked Turkey, Vietnamese, Gluten Free, Plant-based, Easy Dinner, Meal Prep