Spring Roll in a Bowl
Spring Roll in a Bowl is all the best parts of a spring roll: rice noodles, carrots, cabbage, peppers, cucumber, and a drinkable peanut dressing, deconstructed in salad form!
Servings 4
Calories 568kcal
Cost $12
Equipment
Ingredients
- 1 box rice noodles thin
- 1 cucumber julienned
- ¼ head purple cabbage finely chopped
- 2 carrots long
- 1 red bell pepper sliced
- ¼ cup peanuts crushed
- ¼ cup cilantro chopped
- ½ bundle green onion chopped
- 2 tablespoon sesame seeds
Peanut Sauce
- ½ cup peanut butter runny natural
- 3 tablespoon coconut aminos
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoon water hot
- 1 tablespoon sriracha
- 1 teaspoon garlic powder
- ½ teaspoon ginger
- 1 tablespoon toasted sesame oil
Instructions
- Cook noodles and rinse with cold water.
- While the noodles cook, prepare all of the vegetables by washing and chopping them.
- Chop the peanuts.
- Add all ingredients to a large bowl.
- Whisk dressing ingredients together in a small bowl and pour over top.
- Mix together and serve!
Notes
To save time, cut up all of your veggies while your noodles are cooking.
Make a double batch of the peanut sauce and use it for dipping veggies or other recipes throughout the week.
Swap out peanut butter for sun butter and omit the crushed peanuts for a nut-free version.
Slice veggies long and thin to match the shape of the noodles - it’s easier to eat this way!
Add in an optional protein like tofu to make this Spring Roll in a Bowl even more delicious and satisfying!
Nutrition
Serving: 1g | Calories: 568kcal | Carbohydrates: 70g | Protein: 15g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Sodium: 874mg | Potassium: 705mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6740IU | Vitamin C: 75mg | Calcium: 124mg | Iron: 3mg
