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5.0 from 6 votes

Veggie Spring Roll Bowl

Veggie Spring Roll Bowl are my new favorite way to lunch or dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 894 kcal
Course: Lunch , Dinner
Cuisine: Asian , Fusion

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

Instructions

    Cup of Yum
  1. Cook the rice according to the package directions. Once cooked, add the vinegar and toss to combine.
  2. Prep all the veggies and toss together in a large bowl.
  3. For the sauce, combine everything in a bowl and whisk to combine.
  4. 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

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

% 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.