Description
A vibrant and healthy Vegan Spring Roll Bowl featuring fresh vegetables, rice noodles, and a delicious peanut sauce, inspired by traditional fresh rolls.
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 green onions, sliced
- 1/2 cup peanut sauce
- 1 tablespoon sesame seeds
Instructions
- Cook the rice noodles according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the shredded carrots, cucumber, red bell pepper, purple cabbage, and avocado.
- Add the cooked rice noodles to the bowl and toss gently to combine.
- Drizzle the peanut sauce over the mixture and toss again until everything is well coated.
- Garnish with fresh cilantro, green onions, and sesame seeds before serving.
Notes
- Feel free to add any other vegetables you like.
- 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: Main Course
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg