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