Spring Roll Bowl

I don’t know if you can tell,  but i’ve been on a bit of a rice bowl kick lately. I just love the versatility and simplicity of them, and I think today’s recipe really shows that.

Spring rolls in my opinion are such a great summer meal. They’re fresh, loaded with vegetables, and usually come with a deliciously creamy peanut sauce that pulls its all together. My only beef with them is that i’m not a huge fan of the rice paper wrappers. I know, I know – that’s the whole point of a spring roll, but sometime the texture throws me off, which is why today’s recipe came about.

This Spring Roll Bowl is so good. Its all of the fillings you love, served over some cooked brown rice, and topped off with my Sunbutter ‘peanut’ sauce. It’s crunchy, creamy, and packs a good chunk of plant-based protein thanks to the edamame.

If you want a little spice, drizzle some Sriracha over the top. It definitely takes it to another level.

• 3 cups cook brown rice; divided into 1.5 cup servings each (this is for 2 bowls)
• 1 cup frozen edamame; thawed
• 1 red pepper; stem and seeds removed, diced
• 1 cup purple cabbage; thinly shredded
• 1 cup carrot; julienned and cut into matchsticks
• 1/2 English cucumber; julienned and cut into matchsticks
• 1/2 cup fresh cilantro; chopped
• 1/2 cup green onions; thinly sliced
• Sesame seeds & Sriracha to top (optional)

Sunbutter ‘Peanut’ Sauce:

• 1/2 cup Sunbutter
• Juice of 1 small lime; or about 3 tablespoons
• 1 tablespoon rice vinegar
• 3 tablespoons coconut or liquid aminos
• 1 tablespoon maple syrup
• 1 teaspoon chili garlic sauce
• 1 tablespoon toasted sesame oil
• 2 cloves garlic; I used a garlic press, but if you don’t have one, smash then mince.
• 1/4 scant cup of water to thin

Instructions: 

1. Cook your brown rice. I did mine in the Instant Pot using a 1:1 ratio of water to rice.
2. In a small bowl, mix your Sunbutter ‘Peanut’ Sauce by combining all of the ingredients and whisking together to thoroughly combine. Set aside.
3. Prepare all of your vegetables. You will need a julienne peeler for the carrots and cucumber.
4. Assemble the bowls. Start by layering rice at the bottom of a bowl, then follow it with all of the toppings as pictured. Drizzle the Sunbutter ‘Peanut’ Sauce over the top, along with some Sriracha and sesame seeds if you want.
5. Enjoy!