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Vegan Summer Roll in a Bowl with cucumbers, herbs, and peanut sauce.

Vegan Summer Roll in a Bowl

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  • Author: Laurel
  • 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

Scale

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
  • 14 teaspoons sriracha (optional for some added spice)

Instructions

  1. 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.
  2. Meanwhile, whisk together the ginger dressing and peanut sauce.
  3. Toss the chilled noodles with the ginger dressing.
  4. 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