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Asian Spring Roll Bowls with Peanut Sauce

Asian Spring Roll Bowls with Peanut Sauce

15 MIN

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.

Kids in the Kitchen

If you’re up for it, ask your kids to help you prep a few of the easier to cut vegetables, like cucumbers and peppers. Search ‘kid safe knives’ on Amazon for a few great options.

At meal time, let them build their own bowl. You may be surprised by what vegetables they opt to try when allowed to help in the kitchen and then put in charge of their own plate.

  • 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

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.

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