Rainbow Spring Roll Bowl: A Delicious 5-Minute Deconstructed Meal
Enjoy a vibrant and deconstructed take on classic spring rolls with this colorful Rainbow Spring Roll Bowl. It’s a healthy and fun meal that’s easy to assemble.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Assemble
- Cuisine: Asian-inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cooked rice noodles
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced bell peppers (various colors)
- 1/2 cup edamame, shelled
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- Optional protein: cooked shrimp, shredded chicken, or baked tofu
- For the Peanut Sauce:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2-4 tablespoons warm water, to thin
Instructions
- Prepare the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, ginger, and garlic.
- Gradually whisk in warm water until the sauce reaches your desired consistency.
- Assemble the bowls: Divide the cooked rice noodles among serving bowls.
- Arrange the shredded red cabbage, carrots, cucumber, bell peppers, and edamame over the noodles.
- Add your optional protein if using.
- Drizzle generously with the peanut sauce.
- Garnish with fresh cilantro and mint.
Notes
- Feel free to customize the vegetables based on what you have on hand.
- For a spicier kick, add a pinch of red pepper flakes to the peanut sauce.
- This bowl is also delicious served chilled.
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 500-600 (varies with protein)
- Sugar: 15-20g
- Sodium: 600-800mg
- Fat: 25-35g
- Saturated Fat: 5-7g
- Unsaturated Fat: 20-28g
- Trans Fat: 0g
- Carbohydrates: 50-60g
- Fiber: 8-10g
- Protein: 20-30g
- Cholesterol: 0-20mg