Description
These Spring Roll Bowls take 15 minutes to make and are vegan, gluten-free and perfect for a healthy meal!
Ingredients
Scale
Quickly picked cucumbers
- 1 cup sliced cucumbers
- 1/2 cup water
- 1/2 cup white vinegar
- 1 tsp salt
- 1 tbsp sugar
Bowls
- 7 oz rice noodles
- 1 large carrot, shredded
- a few sprigs of fresh mint & cilantro
- 1 green onion, thinly sliced
- Sesame seeds
Spicy Almond Butter Sauce
- 1/4 cup almond butter
- 4 tbsp water
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sriracha
Instructions
- Start by prepping the pickled cucumbers. Mix the water, vinegar, salt and sugar together in a bowl, then add the sliced cucumbers. Let sit while you prepare the rest of the ingredients.
- Cook the noodles according to package direction and prep all the veggies.
- Next, make the almond butter sauce by mixing the sauce ingredients together in a bowl until combined.
- Assemble the bowls by adding the rice noodles, pickled cucumbers and vegetables. Top with the almond butter sauce and serve.
Notes
Don’t overcook the rice noodles. Rice noodles have a tendency to become sticky if they’re overcooked and will be a bit more difficult to mix together afterwards.
If your noodles are done before the rest of the ingredients, toss them in a touch of vegetable oil to prevent them from all sticking together.
When prepping the almond butter sauce, if you find your sauce is too thick to drizzle over the bowls, simply add 1-2 tbsp of water and mix until combined.
Optionally add some crispy tofu.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 300
- Sugar: 6g
- Fat: 7g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
