(MEATLESS MONDAYS/VEGAN RECIPES) For this week’s Meat-Free Monday recipe, think outside the box with these deconstructed spring roll bowls. Break away from your traditional dinner while avoiding the difficult task of properly rolling a spring roll. Feel free to use your favorite vegetables and add in some tofu or tempeh for a little extra flavor. As always, happy eating! — Global Animal

Photo Credit: ohladycakes.com
Deconstrcuted Spring Roll Bowls. Photo Credit: ohladycakes.com

Deconstructed Spring Roll Bowls

Yield: 4 Bowls


  • 8 ounces brown rice noodles
  • 1 tablespoon rice vinegar
  • 1 teaspoon roasted peanut oil
  • 2 carrots, julienned (I use this julienne peeler)
  • 1-2 mini cucumbers, thinly sliced
  • 1 ripe avocado, pitted and quartered
  • Fresh mint leaves, chopped
  • Fresh cilantro, chopped
  • Dry roasted peanuts, roughly chopped
  • Sea salt flakes
  • 1 lime, quartered

For the peanut sauce:

  • 1/2 cup (142g) creamy peanut butter
  • 2 teaspoons (10g) chili garlic sauce
  • 1/4 cup (64g) tamari
  • 1 tablespoon (12g) rice vinegar
  • 6 tablespoons (75g) filtered water
  • 1/4 teaspoon crushed red pepper flakes

Notes: If you don’t want to use peanut butter, you can use your go-to nut/seed butter (almond butter is delicious). I prefer to serve the sauce straight from the refrigerator, but if you’d rather heat it up, knock yourself out. Feel free to use your favorite vegetables in this bowl – cabbage, beets, etc. – or throw in a little tofu or tempeh for some extra oomph. If you don’t have rice vinegar, you can use apple cider vinegar or lime juice in its place. If you’re not a fan of rice noodles, soba noodles make for a delicious (and hearty) replacement.


In a small mixing bow, whisk together the peanut butter, chili garlic sauce, tamari, and rice vinegar. Once combined, whisk in the water, 2 tablespoons at a time, until smooth and creamy. Stir in red pepper flakes then transfer to a small jar and refrigerate until ready to use. Sauce will keep for up to one week.

To prepare the bowls, cook the rice noodles according to the directions on the package. Once cooked, strain water and cover noodles with cold water to stop them from cooking; strain water again. Add the rice vinegar and peanut oil to the saucepan (the heat should be off) and toss to coat noodles. Divide noodles between four bowls and toss with carrots and cucumber slices, then drizzle with peanut sauce. Top with avocado, mint, cilantro, peanuts, sea salt flakes, and a heavy squeeze of lime juice. Serve immediately.

Recipe Courtesy: Oh Lady Cakes

More Oh Lady Cakes: http://www.ohladycakes.com/2016/04/deconstructed-spring-roll-bowls.html

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