Spring Roll Bowls
a delicious plant-based lunch that is nutrient packed and has a spicy cashew sauce
Ingredients
Spring Roll Bowl
- 1 package Rice Noodles I love Lotus Foods
- 1 cup Sliced Carrots
- 1 cup Shredded Red Cabbage
- 1 cup English Cucumber julienne
- 1 cup Yellow Bell Pepper thinly sliced
- Cilantro for garnish
- Green Onions for garnish
Spicy Cashew Sauce
- ¼ cup Cashew Butter I used Artisana Naturals
- 2 tablespoon Coconut Aminos
- 1 tablespoon Rice Vinegar
- 1-2 tablespoon Sriracha add more for more spice
- ½ teaspoon Sesame Oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Ginger Powder
- Salt and Pepper to taste
Instructions
- Cook the rice noodles to the directions on the package.
- Once the rice noodles are done, serve equal amounts into four bowls. Add about ¼ cup of each veggie (carrots, cabbage, cucumber and bell pepper) to eat bowl.
- Combine all the Spicy Cashew Sauce ingredients into a mason jar or blender. Use an immersion blender or regular blender to blend it all together until smooth.
- Drizzle the Spicy Cashew Sauce on top of each bowl and garnish with cilantro and green onions. Serve and enjoy!
Notes
- I like to use Lotus Foods rice noodles, but feel free to use your favorite brand. If you are grain-free you can also use your favorite veggie noodles. My preference would be zoodles!
- Add any veggies that you like to this, make it your own!
- If you want to make it more filling, add some of your favorite protein. Edamame, chicken, shrimp, salmon, etc.
Nutrition
Calories: 349kcalCarbohydrates: 61gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 390mgPotassium: 391mgFiber: 3gSugar: 3gVitamin A: 5701IUVitamin C: 86mgCalcium: 47mgIron: 2mg
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