Vegan Summer Roll in a Bowl is filled with rice noodles, crunchy veggies, and a creamy peanut butter sauce! Quick and easy!

This post is sponsored by Pure Flavor! As always, all thoughts and opinions are my own. Thank you for supporting the brands that support Darn Good Veggies!

Craving a summer roll without all the work?! This vegan summer roll in a bowl is the easy answer!

Chilled rice noodles are tossed in a bright and sweet ginger dressing. Topped with crunchy cucumbers and the ultimate fresh herb trio of mint, cilantro and basil. Then, when this bowl almost couldn’t get any better, it’s drizzled with a nutty and rich peanut sauce.

Reasons to love this recipe:

All the components of a summer roll without the work!
Two sauces. I repeat, TWO sauces. A gingery dressing gets tossed with the rice noodles and a peanut sauce is drizzled over the veggies.
A simple and customizable recipe! Try adding tofu, tempeh, shrimp, or chicken!

Ingredients you’ll need:

Rice noodles – these wide ones are extra fun!
Pure Flavor Mini Cucumbers – the most cucumbery cucumbers I’ve EVER tasted!
Cilantro
Mint
Basil

For the ginger dressing:

Rice vinegar
Avocado oil – or another neutral flavored oil
Maple syrup
Liquid aminos – can sub tamari or soy sauce
Fresh ginger
Garlic

For the peanut sauce:

Orange juice – fresh squeezed if you can!
Peanut butter
Unseasoned rice vinegar – or sub freshly squeezed lime juice
More liquid aminos
Another splash of maple syrup
One more clove garlic
Sriracha – optional for some added spice

How to make vegan summer roll in a bowl:

First, boil your rice noodles. Drain off the water in a colander. Next, rinse the noodles with cold water to quickly cool them off. Set aside.

Meanwhile, chop your cucumbers and pick your herbs. Whisk together the ginger dressing and peanut sauce.

Toss the chilled noodles with the ginger dressing. Divide between four bowls. Top with cucumbers, herbs, and a good drizzle of the peanut sauce. Enjoy!

More fresh bowls to try!