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5 from 2 votes

Veggie Spring Roll Bowl

Veggie Spring Roll Bowl are my new favorite way to lunch or dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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: 894kcal | Carbohydrates: 126g | Protein: 18g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Sodium: 576mg | Potassium: 1766mg | Fiber: 21g | Sugar: 24g | Vitamin A: 8627IU | Vitamin C: 152mg | Calcium: 127mg | Iron: 3mg