Banh Mi Bowls

Steps

1. In a 10-inch skillet, heat the oil on medium-high. Add the onion and cook 4–6 min., until softened. Add the plant-based crumbles and cook 5–7 min., until fully thawed, stirring occasionally.
2. Meanwhile, into a small bowl, squeeze the juice from 1 lime. Add the soy sauce, 1 tbsp hoisin sauce, and 2 tbsp water. Stir until combined.
3. To skillet with crumble mixture, add the garlic and cook 1 min. Stir in soy sauce mixture. Season with salt and pepper. Remove from heat. Microwave the rice according to package directions. Meanwhile, zest remaining lime into a medium bowl. Add warmed rice to bowl with zest. Season with salt and pepper. Set aside.
4. Halve the cucumber and radishes lengthwise. Thinly slice into half-moons. In a medium bowl, combine cucumber and radishes with the carrots, sugar, and juice from half of remaining lime. Season with salt and toss to combine.
5. Divide rice among 4 bowls. Top with seasoned crumbles and vegetables. Drizzle bowls with remaining 3 tbsp hoisin sauce. Garnish with the cilantro, if desired.