spring roll bowl

If you love summer rolls you are going to go crazy for this summer roll bowl meal prep! Drizzled with a mouthwatering spicy peanut sauce and packed with veggies and fiber to keep you full! This high protein vegan meal prep will keep you full and energized throughout the day!

Summer Roll Bowl Meal Prep (high protein & vegan)

400 g Extra Firm Pressed Tofu (cubed)

tsp Coconut Aminos (or soy sauce)

Edamame (shelled and frozen)

¾ Large Cucumber (cubed)

Carrot (shredded)

Purple Cabbage (shredded)

Natural Peanut Butter

tbsp Soy Sauce

tsp Sriracha

tbsp Lime Juice (or lemon)

tbsp Maple Syrup

Sesame Seeds

Lime Wedges

Start my pressing your extra firm tofu for a minimum of 30 minutes. You can do this with a kitchen towel and heavy object or with a tofu press! Once the tofu is pressed slice into cubes and pan fry with coconut aminos or soy sauce until lightly golden on each side.

Prepare the rest of the veggies by shredding the carrot and cabbage, and slicing the cucumber.

Steam the edamame for a few minutes until cooked then run under cold water. Cook your  noodles of choice then run under cold water.

Prepare the spicy peanut dressing by adding all ingredients to a blender. You can also use a jar and shake the ingredients together.

Assemble your summer roll bowls in 3 separate containers dividing up all the ingredients evenly. Drizzle the sauce over each bowl. I used up the whole spicy peanut sauce for this recipe!

This deconstructed spring roll is a perfect light main dish especially for the hotter months of the year. Loads of colorful fresh vegetables, a soy-ginger sauce makes this vegan recipe exciting and satisfying any time.

Spring Roll Bowls

rice noodles (see notes)

soy sauce (regular or gluten-free)

sesame oil

rice wine vinegar

sesame seeds

sriracha (or to taste)

Napa cabbage

avocado

matchstick-cut carrots

edamame

thinly sliced Persian or English cucumber

radish

green onions

Sesame seeds and chopped peanuts (for garnish)

Cook the rice noodles according to the package directions. Drain and rinse the rice noodles under cool water.

Whisk together the soy sauce, sesame oil, rice wine vinegar, sesame seeds, sriracha, garlic and ginger. Set aside.

To assemble bowls: evenly divide the cabbage on the bottom of each of 4 serving bowls. Layer on the avocado, carrots, edamame, cucumber, radish, and green onion. Divide and add the rice noodles in the middle of bowl on top of the other ingredients.

Drizzle on 1/4 of the dressing onto each bowl. Serve immediately.

Store any leftovers in an airtight container in the fridge for up to three days.

This easy Spring Roll Bowl has all of the flavor you love from fresh spring rolls, transformed into a delicious bowl with a Sweet Chili Peanut Sauce. This 30 minute meal will become a new staple at your house!

Spring Roll Bowl

peanut butter

hoisin sauce

soy sauce

garlic (, minced)

Sriracha hot sauce

Tablespoons rice wine vinegar

Tablespoons warm water (, or more as needed to thin)

dry Rice Noodles

basil leaves

mint leaves

cilantro

serrano peppers

peanuts

avocado (, peeled and thinly sliced)

carrot (, shredded)

bell pepper ((red

English cucumber (, sliced)

mango (,

sweet chili sauce (,or more, to taste)

Protein of choice, cooked shrimp, chicken or crispy tofu (, optional)

Make the Peanut Sauce: Add all ingredients to a food processor and blend until smooth. Add a little water, if needed until you reach your desired thinness. Pour into a bowl and set aside.

Chop all vegetables and fresh herbs.

Cook noodles according to package instructions. Drain. Add noodles to a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of peanut sauce until well coated. Toss to combine.

Assemble: Spoon noodles into bowls. Top with sliced avocado, carrot, mango, bell pepper, serrano pepper, cucumber, peanuts and chopped herbs. Add chicken, shrimp or tofu, if desired. Drizzle with extra sweet chili sauce and peanut sauce.

https://content.jwplatform.com/videos/zjiJCZ1s.mp4

All the deliciousness of spring rolls... but in easy-to-assemble bowls instead! So fresh, healthy, and topped with a luscious peanut sauce.

Spring Roll Bowl with Peanut Sauce

rice

carrot (or 2 small)

cucumber (or 1/2 large)

red cabbage, thinly sliced (about 1/4 medium head)

fresh cilantro (and/or fresh basil)

Optional toppings: Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha, etc.

peanut butter (I use creamy, natural)

maple syrup or brown sugar

Tbsp. tamari (or soy sauce)

Tbsp. fresh lemon or lime juice

garlic,

ginger

water

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.)

5 stars… YUM! Had this for dinner tonight and it was fantastic! We also added a serving of crumbled sticky ginger tempeh for extra protein. Thank you for sharing this recipe!

Yum. Yum. Yum. Yum. Yum. I set the ingredients up like a salad bar and the hubby and I just made our bowls at the table. I included a bowl of cooked jumbo shrimp too for my carnivore. In addition to the ingredients you listed, I added a bowl of fresh mint and shredded romaine.

Your peanut sauce recipe was a HUGE hit. I've been asked to have this for dinner again soon. Thank you so much for this idea - so delicious, nutritious, and simple! Our completed bowls turned out so pretty, I wish I could show you a picture!

Absolutely delicious!  I used a bag of broccoli slaw instead of grating cabbage, carrots, etc.  Super easy.  The peanut sauce is finger licking good.  The basil added to the amazing flavor profile.

Leftover noodles were quite dry.  I recommend storing noodles separately so they can be re-heated to soften and then adding other ingredients.

Will make again and again!

Another huge hit!  I made this last night and both my husband and I thought it was fantastic - in fact, Brant said it’s better than the vermicelli noodle bowls we have had as takeout! I added crispy baked tofu (also one of your recipes).  The sauce was delicious.    Thanks for sharing another simple and flavourful recipe!

This was awesome and simple to make. I added edamame, avocado, and shrimp. The peanut sauce was great!! Thank you.

Easy enough for kids to make (my 11 yo made the whole dish, start to finish, with me only helping with the boiling water), delicious enough that they want to make it again. Win-win!

I made this for the first time tonight, and it was delicious! I added the optional edamame.

So good. I change up the veggies depending on what I have on hand, but the sauce and noodles are what makes the dish so great. Thanks for another great recipe.

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The most viewed spring roll bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine