Description
A refreshing and vibrant Vegan Spring Roll Bowl that captures the essence of fresh spring rolls in a deconstructed format, perfect for a light meal or a healthy snack.
Ingredients
Scale
- 1 cup rice noodles
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup red bell pepper, sliced
- 1 cup purple cabbage, shredded
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup peanuts, crushed
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
Instructions
- Cook the rice noodles according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the cooked rice noodles with shredded carrots, cucumber, red bell pepper, purple cabbage, and avocado.
- Add the chopped cilantro and mint to the bowl.
- In a small bowl, whisk together the soy sauce, lime juice, and sesame oil.
- Pour the dressing over the noodle and vegetable mixture and toss gently to combine.
- Top with crushed peanuts before serving.
Notes
- Feel free to add other vegetables or proteins like tofu for extra nutrition.
- This bowl can be served cold or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg