Deconstructed Spring Roll Bowl
A little crunchy, a little creamy, and oh so good!! This deconstructed spring roll bowl is packed with veggies, rice noodles, and a creamy peanut sauce that come together to form a light, refreshing meal. Bonus, it’s dairy-free and vegan!
Ingredients
- 6 oz rice noodles
- 2 medium to large carrots shredded
- ½ cup purple cabbage shredded
- ½ large cucumber sliced
- ⅓ cup green onion
- handful of cilantro
- ⅓ cup crushed peanuts
- sesame seeds for topping
For The Peanut Dressing:
- ¼ cup peanut butter
- 2 tbsp soy sauce
- 1½ tbsp rice wine vinegar
- juice of ½ lime
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 2 tbsp hot water
- 1 tbsp honey or maple syrup
- ½ tsp garlic powder or minced garlic
Instructions
- In a bowl, whisk together peanut butter, soy sauce, rice wine vinegar, lime juice, sesame oil, olive oil, hot water, honey (or maple syrup), and garlic until smooth and creamy.
- Bring water to a boil and cook the rice noodles for about 2 minutes. I like to slightly undercook them and not follow the package directions (usually 4 minutes) so they don’t get too soft. Drain and rinse with cold water.
- Prep your vegetables by shredding the carrots and cabbage, chopping the green onion and cilantro, and slicing the cucumber.
- Add the cooked noodles to a large bowl and toss with half of the peanut dressing until evenly coated.
- Layer on the carrots, cabbage, cucumber, green onion, and cilantro.
- Drizzle the remaining dressing over the top, then finish with crushed peanuts and sesame seeds.
- Enjoy the crunch!!
Tried this recipe?Let us know how it was!