Spring Roll in a Bowl
This recipe is a twist on a classic: Spring rolls! Spring Roll in a Bowl is so easy to make and takes no time at all.
Servings 4
Calories 568kcal
Cost $12
Equipment
- 1 pot to cook noodles
- 1 cutting board
- 1 knife sharp enough to cut vegetables
- 1 bowl small for dressing
- 1 bowl large for the salad
Ingredients
- 1 box rice noodles thin
- 1 cucumber
- ¼ head purple cabbage
- 2 carrots long
- 1 red bell pepper
- ¼ cup peanuts
- ¼ cup cilantro chopped
- ½ bundle green onion
- 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
- Prepare all of the vegetables by washing and chopping them up.
- Chop the peanuts.
- Add all ingredients to a large bowl.
- Whisk dressing 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.
- Store in an airtight container for up to 3 days.
- Add in an optional protein like tofu to make this Spring Roll in a Bowl even more delicious!
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
