Crock Pot Banh Mi Bowls Recipe

Crock Pot Banh Mi Bowls are a healthy and simple recipe that comes out of your slow cooker and is full of all the great flavors and textures of a Banh Mi Sandwich. in place of the tranditional sandwich on a crusty piece of bread, we're including in a few rice, tossing it in a slow cooker and topping it with gently pickled vegetables and sriracha mayo with Greek yogurt. all the flavors and texture come collectively beautifully for a delicious dinner idea.

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INGREDIENTS

• 1 jalapeno thinly sliced
• 3/4 c. cilantro chopped.
• 1 lime cut into wedges
• 1 tsp. grated ginger
• 2 tsp. garlic diced
• 1 1/2 c. cucumbers thinly sliced
• 1 c. carrots thinly sliced
• 2 Tbsp. mayonnaise
• 3/4 c. non-fat plain Greek yogurt
• 1 c. brown rice NOT Minute rice
• 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
• 1/2 c. radishes thinly sliced
• 2 Tbsp. sriracha
• 1 Tbsp. soy sauce
• 1 Tbsp. fish sauce

INSTRUCTIONS

1. Cube your red meat roast into 2"-three" pieces and trim off any extra fats. vicinity in a 4-five quart Crock Pot along with the brown rice, soy sauce, fish sauce, ginger, garlic, sesame oil and broth. provide it a brief stir to mix the entirety and prepare dinner on low for four hours.
2. In a small container, combine the vinegar, water, cucumbers, carrots and radishes. Refrigerate covered for four hours.
3. In a separate small field, mix the sriracha, mayonnaise and yogurt till smooth and refrigerate.
4. When the beef and rice is completed cooking, the use of  forks shred the red meat and stir into the rice. strain the vegetables that were pickling on your fridge and serve the red meat and rice crowned with pickled greens, jalapenos, cilantro, sriracha mayo and a wedge of lime.