5.0 from 33 votes
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 5 medium bowls
Calories: 364 kcal
Course:
Main Course
Cuisine:
Asian , Vegan , gluten-free
Ingredients
- 8 oz. thin rice noodles* (or ramen, 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
Instructions
- 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.)
Cup of Yum
Notes
- *Noodles: I use "Thai Kitchen" brand thin rice noodles. (These come in an 8.8 oz. red box found in the Asian food aisle.) I also really enjoy this dish with ramen noodles! I use Lotus Foods millet & brown rice ramen.
- 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.
Nutrition Information
Calories
364kcal
(18%)
Carbohydrates
53g
(18%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Potassium
449mg
(13%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2623IU
(52%)
Vitamin C
27mg
(30%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5medium bowls
Amount Per Serving
Calories 364
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Potassium | 449mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2623IU | 52% |
| Vitamin C | 27mg | 30% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.