Veggie Spring Roll Bowl
User Reviews
5.0
6 reviews
Excellent
Veggie Spring Roll Bowl
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Veggie Spring Roll Bowl are my new favorite way to lunch or dinner!
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Ingredients
- 1 cup jasmine rice
- 2 tablespoons rice wine vinegar
- 2 Persian cucumbers thinly sliced
- 1 large carrot thinly sliced
- 1 red bell pepper thinly sliced
- 1 Mango thinly sliced
- 3 scallions thinly sliced
- fresh mint
- fresh basil
- fresh cilantro
- 2 avocados
- Sliced Jalapenos
- chopped peanuts
For the sauce:
- 3 cloves garlic
- 1 lime juiced
- 2 tablespoons peanut butter
- 1 teaspoon rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoons Chili garlic sauce
- ½ teaspoon sesame oil
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Instructions
- Cook the rice according to the package directions. Once cooked, add the vinegar and toss to combine.
- Prep all the veggies and toss together in a large bowl.
- For the sauce, combine everything in a bowl and whisk to combine.
- Divide the rice mixture into bowls and evenly distribute the veggies on top. Drizzle with the sauce and serve immediately.
Notes
- This sauce is also perfect on any sort of sushi or rice bowl.
Nutrition Information
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Calories
894kcal
(45%)
Carbohydrates
126g
(42%)
Protein
18g
(36%)
Fat
40g
(62%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
25g
Sodium
576mg
(24%)
Potassium
1766mg
(50%)
Fiber
21g
(84%)
Sugar
24g
(48%)
Vitamin A
8627IU
(173%)
Vitamin C
152mg
(169%)
Calcium
127mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 894 kcal
% Daily Value*
| Calories | 894kcal | 45% |
| Carbohydrates | 126g | 42% |
| Protein | 18g | 36% |
| Fat | 40g | 62% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 25g | 125% |
| Sodium | 576mg | 24% |
| Potassium | 1766mg | 38% |
| Fiber | 21g | 84% |
| Sugar | 24g | 48% |
| Vitamin A | 8627IU | 173% |
| Vitamin C | 152mg | 169% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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