A white bowl filled with shredded meat, sliced vegetables, cilantro, and lime wedges sits on a wooden surface, bright natural light in the background—perfect for a quick lunch or as a fresh twist on a Banh Mi-inspired veggie bowl.

A Quick Look At The Recipe

  • Recipe Name: Quick Lunch-Time Banh Mi Veggie Bowl
  • Serves: 1
  • Calories: 193 cal
  • Protein: 22.5g
  • Fat: 3.4g
  • Carbs: 19.4g
  • Why You'll Love It: Veggie packed spiralized butternut squash bowl with easy leftover pork spiced with ginger and crushed red pepper, topped with a quick low-fat sriracha mayo drizzle

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A Banh Mi Pork Veggie Bowl? I don’t know. But it was so easy and good!  I had leftover pork per usual, spiralized butternut squash I’d been wanting to try, and everything else handy from a thai salad… and full disclosure, I was out of lunch meat for my sandwich.  Sometimes it’s good for me to be forced to mix it up. (I need a sandwich intervention.) And this was so fresh and yummy and obviously super light which means more food later!

A vibrant Veggie Bowl perfect for Lunch-Time: A white bowl filled with shredded meat, spiralized carrots, purple cabbage, cucumber, radish slices, cilantro, and lime, drizzled with sauce in true Banh Mi style, sits on a wooden board beside a fork and a striped napkin.

A vibrant Veggie Bowl featuring shredded meat, spiralized carrots, purple cabbage, radish slices, cucumber, lime, cilantro, and a drizzle of dressing sits on a white plate beside a fork and striped napkin—perfect for a quick lunch or your next Lunch-Time Banh Mi-inspired meal.

Quick Lunch-Time Banh Mi Veggie Bowl

Veggie packed spiralized butternut squash bowl with easy leftover pork spiced with ginger and crushed red pepper, topped with a quick low-fat sriracha mayo drizzle
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Author Lillie Eats and Tells
Prep Time 10 minutes
Cook Time 3 minutes
Servings 1
Calories 193 kcal

Ingredients

  • 1/2 cup spiralized butternut squash
  • 1/4 cup shredded carrots
  • 1/4 cup shredded purple cabbage
  • 2 radishes sliced thin
  • 1/4 cup thinly sliced cucumber
  • 2 tbs fresh jalapeno sliced or diced
  • Big pinch of cilantro
  • 2 tbs chopped green onions
  • 100 g or just under 4 oz of leftover pulled pork from this recipe
  • 2 tsp dried ginger
  • 1/4 tsp crushed red pepper flakes

Instructions

  • Spray a fry-pan with cooking spray and add leftover pork sprinkled with dried ginger and chili flakes. Cook just until a little crispy and heated through.
  • Spiralize your butternut squash and carrots OR buy them that way! Shredded carrots work great too!
  • Mix 2 tbs light mayo with 2 tsp sriracha and a squeeze of lime.
  • Add squash noodles, carrots, cucumber and cabbage to a bowl. Top with pork, green onions, jalapeño, radishes and cilantro.  Drizzle with sriracha mayo.*

Notes

*If you want better control of the sriracha mayo without dirtying a container, pour it into a small ziplock and snip the corner for less blob, more drizzle.

Nutrition

Calories: 193kcalCarbohydrates: 19.4gProtein: 22.5gFat: 3.4g

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food.

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Comments

  2. Hi, I love your recipes, but I have hard time finding serving size? And I’m not sure what 1x, 2x, 3x mean. I assumed 1 means one serving. Same thing on your pumpkin waffles.

    Reply

    1. Hi! so sorry! I just checked that one and you’re right.. I didn’t include how many servings in yields. I think when I started my blog I did a lot of individual portion recipes like this. So yes this whole “recipe” is one serving. And the 1x,2x thing is a feature that comes with this recipe plug in and should just do the quick math for you if you want to double or triple a recipe… but be careful, not sure it will grab the grams I have sometimes in parentheses etc.

      Reply