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Spring Roll Bowl

October 2, 2019 by Rachel Carr Leave a Comment

 

a deconstructed version of a classic healthy dish!

Spring rolls are one of my favorite appetizers to get when I go out to eat-I love the combination of crisp, juicy veggies, chewy rice noodles, tart lime and creamy peanut sauce. This recipe is a deconstructed version of this ubiquitous dish that makes an easy and healthy lunch. Chock-full of healthy veggies, it’s also a great choice for a low calorie, plant based meal, clocking in just under 500 calories per bowl.
It’s also a perfect canvas for whatever veggies you have on hand.

Other great choices to go with this bowl would be:

  • avocado
  • sweet potato
  • bell pepper
  • red cabbage
  • brussels sprouts
  • chopped zucchini
  • fresh corn
  • baked tofu
  • pumpkin


Spring Roll Bowl
 
Print
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
Author: Rachel Carr
Serves: 2 servings
Ingredients
For the peanut sauce
  • ¼ cup peanut butter, creamy & unsweetened
  • ½ clove garlic
  • 1 teaspoon soy sauce
  • 1 teaspoons toasted sesame oil
  • ½ tablespoon brown sugar
  • 1 tablespoon lime juice
  • ¼ teaspoon cayenne powder
  • ¼ cup coconut milk
  • ½ teaspoon sea salt (or to taste)
  • ¼ cup water (if needed)
For the Spring Roll Bowl
  • 1 tablespoon oil
  • 1 lb king oyster mushrooms, cut in half lengthwise
  • 2 servings rice noodles
  • 1 carrot
  • ½ cucumber
  • 1 serrano chili, sliced
  • garnish: radish sprouts, chopped cashews, cilantro, basil, lime wedges
Instructions
  1. To make the peanut sauce, whisk all of the ingredients together and season to taste with sea salt and cayenne. Makes about ¾ cup of sauce.
  2. To make the spring roll bowl, heat the oil in a sauté pan and place the king oyster mushrooms cut side down and cook 2-3 minutes on medium high heat until browned. Flip and cook the other side until browned and tender. Set aside until ready to serve.
  3. Heat some water to a boil and pour into a large bowl with the rice noodles. Allow to stand for 3-4 minutes or until soft. Drain when the noodles are softened and run cold water over the noodles. Toss a little bit of oil with the noodles. Divide between 2 bowls
  4. Slice the carrots and cucumber. Place on top of the rice noodles. Place some of the cooked mushrooms and sliced serrano chili on top of the noodles as well.
  5. Garnish with radish sprouts, chopped cashews, cilantro, basil and lime wedges. Serve with a side of the peanut sauce.
3.5.3208

 

9

Filed Under: Entrees, Fall Recipes, Gluten Free, Raw Detox, Spring Recipes, Summer Recipes, Winter Recipes

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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