Spring Roll Bowl with Peanut Sauce
All the deliciousness of spring rolls... but in easy-to-assemble bowls instead! So fresh, healthy, and topped with a luscious peanut sauce.
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes mins
Cook Time:10 minutes mins
Total Time:30 minutes mins
CourseMain Dish
CuisineAsian-Inspired, Gluten-Free, Oil-Free, Vegan
Servings5 medium bowls
- 8 oz. thin rice noodles* (or vermicelli, angel hair, etc.)
- 1 large carrot (or 2 small)
- 1 small cucumber (or 1/2 large)
- 2 cups red cabbage, thinly sliced (about 1/4 medium head)
- 3 green onions
- 1/3 cup fresh cilantro (and/or fresh basil)
- Optional toppings: Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha, etc.
For the peanut sauce:
- 1/2 cup peanut butter (I use creamy, natural)
- 2 Tbsp. maple syrup or brown sugar
- 1 1/2 Tbsp. tamari (or soy sauce)
- 2 Tbsp. fresh lemon or lime juice
- 1-2 cloves garlic, minced
- 1 tsp. fresh grated ginger
- Hot water to thin to desired consistency
Prepare the vegetables: Very thinly slice carrot, cucumber, cabbage, and green onions. Roughly chop cilantro, large stems removed. Set aside.
Cook noodles: Cook your rice noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished.
Make the peanut sauce: While noodles are cooking, make the sauce. In a medium bowl, add all sauce ingredients (except water). Then heat 3/4 cup water to just under boiling. Add water to bowl a couple tablespoons at a time, slowly whisking and working the mixture together. Continue adding water until sauce reaches desired consistency. (I usually add about 1/2 cup water.)
Assemble your bowl: Add cooked noodles, sliced veggies, and then drizzle with peanut sauce. Garnish with any optional toppings. (I like peanuts and sesame seeds.)
*Noodles: I use "Thai Kitchen" brand thin rice noodles. (These come in an 8.8 oz. red box found in the Asian food aisle.)
More protein: Add edamame, tofu, tempeh, nuts, etc. if desired.
For gluten-free: Use GF noodles and tamari.
Leftovers: I store the noodles, vegetables, and sauce all in separate containers in the fridge. Then reheat the noodles in the microwave, and add the cold veggies + sauce on top.
Calories: 364 kcal | Carbohydrates: 53 g | Protein: 10 g | Fat: 13 g | Saturated Fat: 3 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Potassium: 449 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 2623 IU | Vitamin C: 27 mg | Calcium: 63 mg | Iron: 2 mg