Vibrant Vegan Summer Roll Bowl
Ingredients
- 3.5 oz rice noodles
- 1 carrot
- 1 cup shredded red cabbage
- 1/2 red bell pepper
- 1 mango
- 1 avocado
- 1/2 cucumber
- 7 oz tempeh
- 1/2 cup fresh cilantro
- 1/2 cup fresh mint
Garnish
- 1 lime
- 2 tsp black sesame seeds
- 2 tbsp peanuts
Peanut sauce
- 1/3 cup natural peanut butter
- 1/3 cup fresh orange juice
- 1 tbsp rice vinegar
- 1 tbsp soy sauce or tamari
- 1 inch ginger
Preparation
Prepare the rice noodles according to package instructions. Drain and toss with a touch of sesame oil to prevent sticking. Set aside.
Combine cubed tempeh with soy sauce and sesame oil. Let it marinate for at least 15 minutes while you prepare the veggies.
Julienne the carrot and red pepper, shred the cabbage, cube the mango, slice the avocado and cucumber, and chop the fresh herbs.
Roast the tempeh in a pan until slightly browned and crispy.
Combine all peanut sauce ingredients in a small blender and blend until smooth. Add more orange juice or water if the sauce is too thick.
Assemble the bowl: Divide the cooked noodles between two bowls. Top with the colorful veggies, roasted tempeh, and fresh herbs. Garnish with lime, black sesame seeds, and crushed peanuts. Drizzle generously with the peanut sauce and enjoy.
Tips
Feel free to customize the veggies.
Instead of tempeh, you can use tofu or a protein of choice.
