Veggie Spring Roll Bowl
Veggie Spring Scroll Basin are my new favorite way to lunch or dinner!
Living that bowl life REAL hard! Are yous guys as equally as obsessed as me? I've been on the bowl kick for quite some fourth dimension – at that place'southward fifty-fifty an entire chapter in my book (OUT TOMORROW!!!) that'due south defended to bowls! I can never get enough. This ane is a spin on some veggie rolls that I recently had and carve up with some friends. It was succulent but the rolls weren't enough to make full me up. So I obvi fabricated it bigger and ameliorate and turned it into a full meal.
Perfectly seasoned white rice with all the fantastic veggies that go in a jump roll and then drizzled with the sauce! You'll want it on echo for the foreseeable time to come! Feel free to get jazzy with the add together ons likewise! Extra herbs, nuts, other random vegetables… you name it. It's all off-white game! Just don't skimp on seasoning the rice with the rice wine vinegar – it makes all the difference in the earth!!
Veggie Spring Curlicue Bowl
- 1 cup jasmine rice
- 2 tablespoons rice wine vinegar
- ii Western farsi cucumbers thinly sliced
- 1 large carrot thinly sliced
- 1 cherry bell pepper thinly sliced
- 1 mango thinly sliced
- 3 scallions thinly sliced
- Fresh mint
- Fresh basil
- Fresh cilantro
- 2 avocados
- Sliced jalapenos
- Chopped peanuts
For the sauce:
- 3 cloves garlic
- 1 lime juiced
- 2 tablespoons peanut butter
- 1 teaspoon rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoons chili garlic sauce
- i/ii teaspoon sesame oil
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Cook the rice according to the package directions. In one case cooked, add together the vinegar and toss to combine.
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Prep all the veggies and toss together in a large bowl.
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For the sauce, combine everything in a bowl and whisk to combine.
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Divide the rice mixture into bowls and evenly distribute the veggies on pinnacle. Drizzle with the sauce and serve immediately.
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Source: https://whatsgabycooking.com/veggie-spring-roll-bowl/