These Spring Roll Bowls have bright, colorful ingredients. According to the food pyramid, we should consume up to nine servings of vegetables and fruits each day. You can eat your rainbow of colors with this satisfying, tasty bowl!
Ingredients
- 8 oz rice noodles I like Thai Kitchens Stir-fry Rice Noodles
- 1/4 head purple cabbage sliced into thin strips
- 1 bell pepper washed sliced into thin strips
- 1/2 zuchinni spiralized
- 1 carrot sliced into thin strips
- 1/2 avocado sliced
- 1 lime washed and cut into wedges
- sriracha to taste
- basil washed and torn as optional garnish
- Sesame Soy Sauce
- 1/2 tbsp fresh garlic
- 1/3 cup fresh lime juice
- 1/4 cup white sugar
- 1/4 cup soy sauce
- 1 cup neutral-tasting oil such as grapeseed oil or avocado oil
- 1 tsp red pepper crushed
- 1/4 cup cashews chopped
- 1/4 cup sesame tahini
- 1 or 2 leaves basil chiffonade
- 1 tsp crushed red pepper
Servings: bowls
Instructions
- Cook the rice noodles per the package directions, but add some neutral-flavored oil to the pot. When done, rinse the noodles with cold water to stop cooking. Drain the noodles and immediately toss them with 1/2 cup of neutral-flavored oil to prevent clumping.
- In a small food processor, prepare the sweet soy sauce by combining the garlic, fresh lime juice, soy sauce, sugar, tahini, and Sriracha. Stir in the neutral-flavored oil.
- Add the desired amount of Sweet Soy Sauce to the noodles and toss to coat.
- Prepare each serving bowl with the noodle salad. Add the purple cabbage, bell pepper, zucchini, carrots, and avocado to the bowl with the rice noodles. Top with the sliced avocado and lime wedges. Garnish with chopped cashews, crushed red pepper, micro cilantro, and sweet soy sauce.
Recipe Notes
Want to add a protein to your spring roll bowls? Steamed shrimp is a great option!
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