Name: Sweet and Spicy Banh Mi Rice Bowl
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Mint; McCormick® Basil Leaves; Hikari Miso Miso Soup, Organic, Spinach & Wakame; Carrot; Aces Food Ramen Noodle Soup, Sriracha, Chicken; Spice World Ginger, Minced; Scallion; Organic Cucumber; Sue Bee Honey, Hot; Geisha Bean Sprouts, in Water; Bluebonnet Nutrition Vegetable Oil Sticks; O Organics Brown Rice, Organic, Long Grain; Signature Farms Baby Spinach; Walnut Fudge; O Organics Cane Sugar, Granulated, Organic; Elephant Garlic; Lime; Organic Avocado; San Francisco Salt Company Sea Salt, Pure & Natural; Bragg Organic Raw Unfiltered Apple Cider Vinegar

Prepare the carrots

Whisk the salt, sugar, vinegar and water in a bowl or large glass jar until clear. Add the carrots and let stand 30 minutes to 1 hour (you can make up to 3 weeks ahead, covered and refrigerated).

Make the dressing

Put all ingredients in a mini food processor or blender and puree until smooth.

Assemble the salad

Toss the cucumber, carrots. spinach, mint, basil and green onions in a large serving bowl or individual bowls. Top with the rice. Arrange the avocado and sprouts on the rice and drizzle with dressing. Toss gently to combine. Sprinkle the Glazed Walnuts on top and enjoy!