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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
Author Lillie Eats and Tells
Prep Time 10 minutes
Cook Time 3 minutes
Servings 1
Calories 193 kcal


  • 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


  • 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.*


*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.


Calories: 193kcalFat: 3.4gProtein: 22.5gCarbohydrates: 19.4g

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