Spring Roll Bowl

This vegan spring roll bowl has all the fresh, vibrant flavors of a classic spring roll in a simple, satisfying format. The nutty, umami-rich dressing elevates the crunchy rainbow array of vegetables to the next level!

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Prep Time 10

Cook Time 15

Total Time 25

Course Main

Cuisine Vietnamese inspired

Servings servings

Calories 402 kcal

Ingredients

3½ ounces Vietnamese rice vermicelli noodles (dry) 100g or 2 nests
1 cup cubed extra firm tofu
Salt to taste
Pepper to taste
1 cup very thinly sliced red cabbage
1 cup sliced cucumber
1 medium carrot peeled into ribbons

Dressing

2 tablespoons unsweetened peanut butter natural type
1 tablespoon tamari soy sauce
1 teaspoon sesame oil
1 teaspoon Sriracha
4 tablespoons water or more to reach desired consistency

Instructions

Cook the rice vermicelli according to the package. Drain using a strainer, and cool the noodles under running water.
Make the dressing while cooking the noodles. Combine the peanut butter, tamari soy sauce, sesame oil, Sriracha, and water together in a small bowl. Mix well. Set aside.
Cook the cubed tofu in a heated, greased pan (you may also skip this step). Season with some salt and pepper.
Assemble. Split the red cabbage, cucumber, carrots, noodles, and tofu into two bowls. Top with crushed peanuts and cilantro. Drizzle with dressing.
Stir and enjoy!

Notes

if in a pinch, you can skip cooking the tofu. Simply cut into cubes, and season with salt and pepper.

Nutrition

Serving: 1servingCalories: 402kcalCarbohydrates: 56gProtein: 17gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 828mgPotassium: 600mgFiber: 4gSugar: 7gVitamin A: 5650IUVitamin C: 30mgCalcium: 96mgIron: 3mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.