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Veggie Spring Roll Bowl
Veggie Spring Roll Bowl are my new favorite way to lunch or dinner!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner, Lunch
Cuisine:
Asian, Fusion, Asian
Servings:
2
servings
Author:
Gaby Dalkin
Ingredients
1
cup
jasmine rice
2
tablespoons
rice wine vinegar
2
Persian cucumbers
thinly sliced
1
large carrot
thinly sliced
1
red bell pepper
thinly sliced
1
mango
thinly sliced
3
scallions
thinly sliced
Fresh mint
Fresh basil
Fresh cilantro
2
avocados
Sliced jalapenos
Chopped peanuts
For the sauce:
3
cloves
garlic
1
lime
juiced
2
tablespoons
peanut butter
1
teaspoon
rice vinegar
2
teaspoons
soy sauce
1
teaspoons
chili garlic sauce
½
teaspoon
sesame oil
Instructions
Cook the rice according to the package directions. Once cooked, add the vinegar and toss to combine.
Prep all the veggies and toss together in a large bowl.
For the sauce, combine everything in a bowl and whisk to combine.
Divide the rice mixture into bowls and evenly distribute the veggies on top. Drizzle with the sauce and serve immediately.
Notes
This sauce is also perfect on any sort of sushi or rice bowl.
Nutrition
Calories:
894
kcal
|
Carbohydrates:
126
g
|
Protein:
18
g
|
Fat:
40
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
25
g
|
Sodium:
576
mg
|
Potassium:
1766
mg
|
Fiber:
21
g
|
Sugar:
24
g
|
Vitamin A:
8627
IU
|
Vitamin C:
152
mg
|
Calcium:
127
mg
|
Iron:
3
mg