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!
- Vegan Sushi Bowl
- Quinoa Veggie Bowls with Tahini Ranch
- Rawkin’ Raw Noodle Bowl
- Vegan Egg Roll in a Bowl
Vegan Summer Roll in a Bowl
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Vegan
Description
Vegan Summer Roll in a Bowl is filled with rice noodles, crunchy veggies, and a creamy peanut butter sauce! Quick and easy!
Ingredients
- 12 oz rice noodles
- 1 cup chopped Pure Flavor® Mini Cucumbers
- 1/4 cup each fresh cilantro, basil, and mint
For the ginger dressing:
- 3 tablespoons unseasoned rice vinegar
- 3 tablespoons avocado oil
- 2 tablespoons maple syrup
- 1/2 tablespoon liquid aminos OR tamari OR soy sauce
- 1 teaspoon grated ginger
- Clove garlic
For the peanut sauce:
- 1/4 cup orange juice
- 1/4 cup peanut butter
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon liquid aminos
- 1 tablespoon maple syrup
- A clove garlic, minced
- 1–4 teaspoons sriracha (optional for some added spice)
Instructions
- Cook the rice noodles according to the package directions. Drain off the water in a colander and rinse the noodles with cold water to quickly cool them off. Set aside.
- Meanwhile, 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!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 567
- Sugar: 12g
- Sodium: 205mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 112g
- Fiber: 6g
- Protein: 11g
Keywords: gluten free, Summer, Spring, fresh, rolls, cucumber, peanut, peanut sauce, ginger, ginger sauce, dressing, bowl, mint, cilantro, basil,
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