Spring Roll Bowls
Love spring rolls but hate how small they are? These bowls are the perfect upgrade! Brown rice noodles form the base of the dish and are layered with edamame, cucumber, radishes, and snow peas. Drizzle everything with a spicy-sweet peanut sauce, and call it a day! Enjoy all the flavors of a spring roll with the ease of a bowl. Brown rice noodles take the place of rice paper wrappers.
INGREDIENTS
PEANUT SAUCE
- 2 Tbsp. natural creamy peanut butter
- 1 Tbsp. lime juice
- 1 Tbsp. pure maple syrup
- 1 Tbsp. snipped fresh cilantro
- 1 tsp. grated fresh ginger
- 1 clove garlic, minced
- Sea salt and freshly ground black pepper, to taste
BOWLS
- 4 oz. brown rice noodles
- ⅔ cup frozen edamame
- 1 cup fresh snow peas, halved
- ½ of a medium cucumber, cut into bite-size strips
- ½ cup coarsely shredded carrot
- 2 Tbsp. sliced radishes
OPTIONAL TOPPINGS
- Crushed peanuts
- Sliced Thai or jalapeño peppers
- Sliced green onions
- Snipped fresh cilantro
- Lime wedges
INSTRUCTIONS
- Make Peanut Sauce: In a small bowl whisk together natural creamy peanut butter, lime juice, pure maple syrup, and snipped fresh cilantro, grated fresh ginger, minced garlic, and, if desired, crushed red pepper. Gradually stir in 2 Tbsp. water until sauce is the consistency of maple syrup. Season to taste with sea salt and freshly ground black pepper.
- Cook noodles according to package directions. Rinse well with cold water; drain. Cook edamame according to package directions.
- Divide noodles between two bowls and top with edamame, snow peas, cucumber, carrot, and radishes. Drizzle Peanut Sauce evenly over bowls. Add desired toppings.
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