Vegan Spring Roll in a Bowl!

This recipe tastes just like the Vietnamese cold spring rolls, but disassembled in a bowl! Skip the fiddly wrappers and make a Vegan Spring Roll in a Bowl instead! This fresh, healthy, flavor-packed bowl is a complete meal and can be whipped up in just 30 minutes.  Seasoned tofu cubes, hot or cold rice noodles, fresh veg with mango and avocado, and a ton of fresh herbs (this is the key to irresistible flavor), all drizzled in delicious peanut sauce. ✨

This easy weeknight meal is super delicious and makes you FEEL so good that I have been making this spring roll bowl on repeat!!! The vibrant colors, fresh flavors, and satisfying crunch of the vegetables perfectly complement the peanut dressing, creating a blend of tastes and textures with every bite. Plus, it's a great way to pack in plenty of healthy veg and nutrients without spending hours in the kitchen. Who knew healthy eating could be this delicious and effortless?

INGREDIENTS:

• Tofu: seasoned in soy sauce, sesame oil, and garlic powder. The key is to let the tofu rest in the pan after it's cooked. The longer it rests the chewier and meatier the texture will get!
• Peanut sauce: made with peanut butter, soy sauce, lime juice, brown sugar, fresh ginger, garlic, sesame oil, and Sriracha. This combo makes a peanut sauce that is bursting with flavor!
• Rice noodles: in a pinch you can use another kind of noodle or even steamed rice, but rice noodles will make it taste the most like the cold spring rolls.
• Fruits and Veggies: avocado, red bell pepper, mango, cucumber, and carrot. The avocado for creaminess and the mango for sweetness are a must! You can play around with the rest of the veg to use other fresh veggies you have on hand if you like.
• Fresh herbs: basil, cilantro and mint. Please use all three fresh herbs, this is the key to making this bowl taste just like the Vietnamese rolls!

How to Make Vegan Spring Roll in a Bowl:

For the tofu: add the tofu cubes to a medium bowl. Drizzle over the soy sauce, ½ tablespoon sesame oil, and the garlic powder. Toss to coat the tofu. Heat the remaining ½ tablespoon sesame oil in a large skillet or non-stick pan over medium-high heat. Add the tofu and any remaining sauce. Cook the tofu, stirring every now and then, until the tofu is browned all over, 5 - 10 mins. Turn the heat off but let the tofu rest in the pan while you prepare the rest of the dish. The tofu will get chewier the longer it rests in the pan.

For the peanut sauce: add all of the ingredients to a small bowl (except for the water) and whisk well to combine. Add water, 1 tablespoon at a time if needed to reach desired consistency. 

Cook your noodles: cook the rice noodles according to the package directions. You can enjoy the noodles hot or cold, both ways are great.

Assemble the bowls: Divide the noodles, tofu, veggies, and fresh herbs among each bowl and top with as much peanut sauce as desired.

If meal prepping or storing leftovers, store the noodles, peanut sauce, and veggies separately in airtight containers in the fridge for up to 4 days.

This Vegan Spring Roll in a Bowl is...

• Fresh and healthy
• Easy to make - just 30 minutes
• Taste SO delicious I could eat it everyday

More Vegan Bowl Recipes You Might Enjoy:

Vegan Egg Roll in a Bowl
Rainbow Bowl
Vegan Sushi Bowl
Vegan Korean Bibimbap

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

5 from 8 votes

(click stars to vote)

Vegan Spring Roll in a Bowl

This recipe tastes just like the Vietnamese cold spring rolls, but disassembled in a bowl! Skip the fiddly wrappers and make a Vegan Spring Roll in a Bowl instead! This fresh, healthy, flavor-packed bowl is a complete meal and can be whipped up in just 30 minutes.  Seasoned tofu cubes, hot or cold rice noodles, fresh veg with mango and avocado, a ton of fresh herbs (this is the key to irresistible flavor), all drizzled in delicious peanut sauce.

Prep: 20 minutes mins

Cook: 10 minutes mins

Total: 30 minutes mins

Servings: 4

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Ingredients

 

½1x2x

For the Tofu:

• ▢ 1 (350 g/ 12.3oz) block extra-firm tofu, drained and cut into small cubes (no need to press it)
• ▢ 2 tablespoons soy sauce, (gluten-free if preferred)
• ▢ 1 tablespoon sesame oil, divided (half for cooking)
• ▢ 1 teaspoon garlic powder

For the Peanut Sauce:

• ▢ ½ cup natural peanut butter
• ▢ 3 tablespoons soy sauce, (gluten-free if preferred)
• ▢ 2 tablespoons lime juice
• ▢ 1 tablespoon brown sugar, (or preferred sweetener)
• ▢ 2 teaspoons fresh ginger, minced or grated
• ▢ 2 cloves garlic, minced or pressed
• ▢ 1 teaspoon sesame oil
• ▢ 1 teaspoon Sriracha or chili garlic sauce, (optional for spice)
• ▢ 1 - 3 tablespoons water

For the Bowls:

• ▢ 8 oz rice noodles
• ▢ 1 avocado, thinly sliced
• ▢ 1 red bell pepper, thinly sliced
• ▢ 1 mango, thinly sliced
• ▢ ½ cucumber, thinly sliced
• ▢ 1 carrot, peeled and matchsticked
• ▢ ¼ cup fresh basil, roughly chopped
• ▢ ¼ cup fresh cilantro, roughly chopped
• ▢ ¼ cup fresh mint, roughly chopped

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Instructions

 

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• For the tofu: add the tofu cubes to a medium bowl. Drizzle over the soy sauce, ½ tablespoon sesame oil, and the garlic powder. Toss to coat the tofu. Heat the remaining ½ tablespoon sesame oil in a large skillet or non-stick pan over medium-high heat. Add the tofu and any remaining sauce. Cook the tofu, stirring every now and then, until the tofu is browned all over, 5 - 10 minutes. Turn the heat off but let the tofu rest in the pan while you prepare the rest of the dish. The tofu will get chewier the longer it rests in the pan.
  
• For the peanut sauce: add all of the ingredients to a small bowl (except for the water) and whisk well to combine. Add water, 1 tablespoon at a time if needed to reach desired consistency.
  
• Cook your noodles: cook the rice noodles according to the package directions. You can enjoy the noodles hot or cold, both ways are great.
• Assemble the bowls: Divide the noodles, tofu, veggies, and fresh herbs among each bowl and top with as much peanut sauce as desired.

  If meal prepping or storing leftovers, store the noodles, peanut sauce, and veggies separately in airtight containers in the fridge for up to 4 days.
  

Notes

Fresh herbs: please use all three fresh herbs (basil, cilantro, and mint), this is the key to the most delicious flavor in this recipe!

Nutrition

Serving: 1 serving (recipe makes 4 servings) | Calories: 630kcal | Carbohydrates: 56g | Protein: 27g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Sodium: 1498mg | Potassium: 940mg | Fiber: 8g | Sugar: 18g | Vitamin A: 4411IU | Vitamin C: 69mg | Calcium: 142mg | Iron: 4mg

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!

Author: Sam Turnbull

Cuisine: Vietnamese

Course: Main Course

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