spring roll bowls

This vegan spring roll bowl meal prep makes four lunch portions that you can enjoy through the week! With crumbled tofu, crunchy veggies, and a tangy peanut sauce.

Vegan Spring Roll Bowls (Meal Prep)

block extra firm tofu (12 oz; see note 1)

carrots (shredded)

cabbage (shredded

bell pepper (finely chopped)

all natural peanut butter butter

water

hoisin sauce (38 g)

lime (juiced; roughly 1 tablespoon)

garlic powder

sesame oil

Broil Tofu

Prep tofu- Heat oven broiler. Remove the tofu from the package, discarding any liquid, and place it into a bowl. Use a potato masher or fork and mash the tofu until it is in small pieces. Toss the tofu to coat in soy sauce.Heat oven broiler for at least 5 minutes, and spread the tofu out evenly on a large sheet pan. Broil tofu, shaking and stirring every 2 minutes, for a total of 5-10 minutes, or until tofu is golden and slightly crispy.Remove from oven and allow to cool.

Sauce

Prepare peanut sauce- In a jar or salad dressing shaker, stir together the peanut butter, water, hoisin sauce, lime juice, garlic powder, and sesame oil until smooth. Divide evenly between four condiment containers.

Portion

Portion- Divide up the vegetables, tofu and peanut sauce between four 3 cup meal prep containers. Store in the fridge for up to 4 days.

Serve

Serve- Let the peanut sauce warm up for 30 minutes before serving. Drizzle bowls with sauce, toss it up, and enjoy.

Tofu

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

Spring Roll Bowls

Top 2 spring roll bowls recipes from across the web

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

Top Tags

Vegan Spring Roll Bowls (Meal Prep)

Spring Roll Bowl

Top 2 spring roll bowls recipes from across the web

The most viewed spring roll bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Spring Roll Bowls (Meal Prep)

Spring Roll Bowl

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