Crock Pot Banh Mi Bowls
Crock Pot Banh Mi Bowls are a healthy and simple recipe that comes out of your slow cooker and is filled with all the great flavors and textures of a Banh Mi Sandwich.
- 1 c. brown rice NOT Minute rice
- 1 Tbsp. soy sauce
- 1 Tbsp. fish sauce
- 1 tsp. grated ginger
- 2 tsp. garlic diced
- 1 Tbsp. sesame oil
- 1 1/4 c. chicken or beef broth
- 1 1/2 lb pork roast
- 1/2 c. rice vinegar
- 1/3 c. water
- 1 1/2 c. cucumbers thinly sliced
- 1 c. carrots thinly sliced
- 1/2 c. radishes thinly sliced
- 2 Tbsp. sriracha
- 2 Tbsp. mayonnaise
- 3/4 c. non-fat plain Greek yogurt
- 1 jalapeno thinly sliced
- 3/4 c. cilantro chopped.
- 1 lime cut into wedges
Cube your pork roast into 2"-3" pieces and trim off any excess fat. Place in a 4-5 quart Crock Pot along with the brown rice, soy sauce, fish sauce, ginger, garlic, sesame oil and broth. Give it a quick stir to combine everything and cook on low for 4 hours.
In a small container, combine the vinegar, water, cucumbers, carrots and radishes. Refrigerate covered for 4 hours.
In a separate small container, mix the sriracha, mayonnaise and yogurt until smooth and refrigerate.
When the pork and rice is done cooking, using two forks shred the pork and stir into the rice. Strain the vegetables that were pickling in your refrigerator and serve the pork and rice topped with pickled vegetables, jalapenos, cilantro, sriracha mayo and a wedge of lime.
Serving: 1g | Calories: 436kcal | Carbohydrates: 34g | Protein: 35g | Fat: 17g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 762mg | Fiber: 3g | Sugar: 5g