Asian Spring Roll Bowls – all the flavor of spring rolls without the fuss of actually making them! Combine your favorite spring roll fillings in a bowl atop cooked rice noodles or quinoa, and finish with a super simple peanut sauce you’re going to want to pour on just about everything.
Asian Spring Roll Bowls with Peanut Sauce
15 MIN
Ingredients
- Cooked quinoa or rice noodles
- Chopped kale
- Shredded carrots
- Thinly sliced bell peppers, assorted colors
- Thinly sliced purple cabbage
- Thinly sliced radishes
- Thinly sliced cucumber
- Sliced avocado
- Sliced green onions
For the Peanut Sauce:
- 1/4 cup peanut butter
- 3 Tbsp rice wine vinegar
- 2 Tbsp soy sauce
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- Lime juice, optional
Directions
On a base of cooked rice noodles or quinoa, arrange your assortment of sliced vegetables. Top with peanut sauce.
To make the peanut sauce: In a blender, combine the remaining ingredients (peanut butter through garlic powder), and blend until very smooth. Thin to desired consistency with warm water. If you prefer a tangier sauce, add lime juice to taste.
Meal Prep Tips
Noodles and quinoa can be cooked up to 4 days in advance. When stored properly, fresh cut vegetables will keep for 3-4 days in the fridge. Lining containers with paper towel will help to keep vegetables crisp.
The Peanut Sauce will keep for a week in the fridge.
