The Heart of the Bowl: Crisp Veggie “Noodles”

Instead of traditional noodles, we embrace nutrient-dense vegetable “noodles” made from zucchini and carrots. These not only provide a satisfying base but also boost the fiber content and reduce empty calories. Zucchini, with its mild flavor and crisp texture, effortlessly mimics pasta, while carrots add a touch of natural sweetness and a beautiful orange hue. This choice makes the bowls exceptionally light yet fulfilling.

While pre-prepped veggie noodles are available in most grocery stores, making your own is surprisingly easy and offers superior freshness. If you have a julienne peeler, you can create long, elegant strands in a flash, adding a gourmet touch to your homemade bowls. This simple tool will become your best friend for quick and efficient vegetable prep!

The Irresistible Creamy Peanut Dressing

The star of these spring roll bowls is undoubtedly the creamy peanut dressing. It’s a magical blend of savory, sweet, tangy, and a hint of spicy, transforming simple vegetables into an extraordinary meal. The base is smooth peanut butter, providing richness and body. Fresh orange juice adds a bright, citrusy zing that cuts through the richness, while rice vinegar contributes a delicate tang.

For depth of flavor, we use low-sodium tamari (a gluten-free alternative to soy sauce) and pure maple syrup for a touch of natural sweetness. A generous amount of freshly grated ginger provides a warm, aromatic spice that is simply irreplaceable. No, ginger powder will not deliver the same vibrant punch, so fresh is best here! A sprinkle of crushed red pepper flakes adds a customizable kick, allowing you to adjust the heat to your preference.

To ensure you can whip up this amazing sauce anytime, I always recommend keeping some frozen ginger cubes (conveniently pre-portioned) or refrigerated jarred ginger in your pantry. This ensures you’re always just moments away from crafting this incredible dressing.

Begin by whisking together the tamari, rice vinegar, and maple syrup in a small bowl until well combined. This forms the foundational liquid for your dressing, balancing savory, sweet, and tangy notes.

Next, add the creamy peanut butter to the bowl. Squeeze the juice from one fresh orange directly over the mixture, ensuring all the bright citrus notes are captured. Then, using a microplane, finely grate the fresh ginger into the bowl. This ensures maximum flavor distribution and a smooth texture.

Whisk all the ingredients together vigorously. Continue mixing until the dressing is thick, creamy, and completely uniform in texture. The goal is a smooth, emulsified sauce. Finally, stir in the crushed red pepper flakes to your desired level of spice.

Give it another good whisk. If your peanut dressing seems too thick to easily pour over your bowls, gradually add 1-2 tablespoons of water, whisking thoroughly after each addition, until it reaches a perfectly pourable, yet still creamy, consistency.

Wash your zucchini thoroughly. Trim off both ends, and then use your trusty julienne peeler to create long, thin, pasta-like strands. These “zoodles” will form a delicious and healthy base for your bowl.

Peel the carrot and trim its ends. Just like the zucchini, use your julienne peeler to transform it into long, thin strips. The bright orange carrot ribbons will add both color and a touch of sweetness.

Trim the ends off your radishes, then thinly slice them into delicate rounds. Their peppery crunch and vibrant color will be a welcome addition.

Thinly slice the jalapeno. For those who prefer the flavor without the intense heat, carefully remove the white membranes and seeds from the center of the slices. This step significantly reduces the spice level.

Trim off the root end of your green onions (scallions). Then, thinly slice both the white and green parts, ensuring you get their mild oniony flavor throughout your bowl.

Cut off the top of the bell pepper and remove the core and seeds. Then, slice the bell pepper into thin, elegant strips. These add a wonderful crunch and a pop of color to your spring roll bowl.

The best way to enjoy these bowls is by setting up a “salad bar” style spread. Arrange all your beautifully prepped vegetables, edamame, and herbs in separate small bowls. This allows everyone to customize their own spring roll bowl with their favorite ingredients, making mealtime interactive and fun.

Each bowl will truly be a unique creation. Personally, I love to add a generous amount of zoodles to mimic the substantial noodles often found in traditional spring rolls. Alternatively, for a quick and easy option, you can place all the ingredients, along with the dressing, into one large bowl and toss everything together until well coated.

Once your bowl is assembled, generously pour on the creamy peanut dressing. Then, elevate your creation with garnishes: a sprinkle of additional scallions, a few extra slices of jalapeno for visual appeal and a gentle kick, a handful of crunchy crushed peanuts, and a flourish of fresh cilantro. These garnishes not only enhance the visual appeal but also add layers of texture and flavor.

The peanut dressing truly gives this salad an extra pizzazz, making it a constant favorite in our home. One of the best qualities of these bowls is how robust the ingredients are. Even when fully dressed, the vegetables maintain their satisfying bite and don’t become soggy, ensuring a delightful crunch in every forkful.

Smart Vegetable Utilization

• If you prefer to avoid the seedy center of the zucchini, use two zucchinis and julienne peel from each side towards the center. Don’t discard the fibrous middle! Break the center into pieces and store them in a zip-top bag in your freezer. This makes a fantastic addition to your collection of scraps for making homemade vegetable broth, reducing food waste and enriching your future soups and stews.

Mastering Meal Prep

• These spring roll bowls are perfect for weekly meal prep. For optimum freshness and to prevent sogginess, assemble your bowls in tall mason jars. Start by pouring the dressing into the bottom. Layer the more sturdy ingredients next, such as edamame, red bell peppers, carrot ribbons, and shredded cabbage. Continue layering with the remaining ingredients, saving the more delicate items like fresh cilantro and zucchini noodles for the very top. When you’re ready to eat, simply empty the contents into a bowl and mix well. This method keeps everything crisp and fresh until lunchtime.
• Any leftover spring roll salad, even if already dressed, will remain delicious and vibrant when stored in an airtight container in the refrigerator for up to 5 days. This makes it an incredibly efficient and healthy option for grabbing a quick, satisfying meal throughout your busy week.

Spring Roll Bowls with Peanut Dressing

Author: Debra Klein

All your favorite spring roll fillings in a bowl, perfectly paired with the most delicious creamy peanut sauce for an epic salad that’s crunchy, vibrant, and incredibly satisfying. This healthy, easy-to-make dish is perfect for a quick lunch, a light dinner, or convenient meal prep.

Currently no ratings. Feel free to rate this recipe!

Equipment

• Julienne Peeler

Ingredients

For the Bowls:

• 1 cup frozen shelled edamame
• 1 large zucchini, julienned
• 1 large carrot, julienned
• 1 red bell pepper, julienned
• ¼ head red cabbage, thinly sliced
• 3 radishes, thinly sliced
• 1 jalapeno, seeded and thinly sliced (remove seeds/membrane for less heat)
• 1 bunch cilantro, chopped
• 1 bunch scallions, thinly sliced

For the Peanut Butter Dressing:

• ⅓ cup peanut butter
• 1 orange, juiced (approx. ¼ cup juice)
• 2 tablespoons unsweetened rice vinegar
• 1 tablespoon low sodium tamari
• 1 tablespoon maple syrup
• 2 teaspoons grated fresh ginger
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• 1-2 tablespoons water (optional, for consistency)

Instructions

1. MAKE PEANUT DRESSING: In a small bowl, whisk together rice vinegar, tamari, and maple syrup. Add peanut butter. Squeeze the juice from the orange directly over the bowl. Use a microplane to grate fresh ginger into the bowl. Sprinkle in the crushed red pepper flakes. Whisk vigorously until the mixture is thick, creamy, and uniform in texture. If the dressing is too thick for pouring, add 1-2 tablespoons of water, whisking well after each addition until it reaches a pourable consistency.
2. PREP VEGGIES: Peel the carrot and use a julienne peeler to create thin strips. Trim the ends off the zucchini and make similar strips with the julienne peeler. Cut the bell pepper into thin strips. Thinly slice the red cabbage, radishes, scallions, and jalapeno (remember to seed for less heat). Arrange each prepared ingredient on a large tray or in separate bowls to create a “DIY bar” for easy assembly.
3. BUILD YOUR BOWL: Allow everyone to customize their bowl by choosing their desired mix of ingredients. Arrange the julienned zucchini and carrots as a base, then add the various toppings. Generously pour the creamy peanut dressing over your assembled bowl. Garnish with chopped peanuts, extra cilantro, scallions, and jalapenos as desired. Enjoy immediately!

Notes

Orange Juice: One medium orange typically yields about ¼ cup of juice. If you find you get less, you can make up the difference with a small amount of water to achieve the right dressing consistency.

Nutrition

Calories: 250kcal | Carbohydrates: 27g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 381mg | Potassium: 787mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4543IU | Vitamin C: 101mg | Calcium: 107mg | Iron: 2mg

The nutrition calculations provided are estimates based on online tools. For the most accurate nutritional information, we recommend calculating with the specific ingredients you use. You are responsible for ensuring the accuracy, completeness, and usefulness of any nutritional information.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!