This recipe is so full of flavor and comes together in 15 minutes! You can swap almost any ingredient, so it’s very flexible.
Spring Roll Bowl
Servings: 2 people
Equipment
- Blender or food processor
Ingredients
Bowl Components
- 1 tbsp olive oil
- 2 boneless chicken breast
- rice noodles
- sliced bell peper
- sliced cucumber (in sticks)
- thinly sliced purple or white cabbage
- chopped Thai basil (optional)
- crushed peanuts (optional)
- 1/2 avocado (optional)
- limes for serving
Peanut Sauce
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- 1/2 lime juice squeezed from lime
- 3 tbsp peanut butter
- 1 inch piece of ginger, peeled
- 1 tbsp brown sugar
Instructions
- Thoroughly salt and pepper your chicken breast. Cook chicken in an air fryer or on a stove with olive oil. Once done, slice in thin strips and set aside
- Cook rice noodles according to instructions (sue me, but I usually cover in some water and microwave for ~:30 seconds). Once drained and semi-cooled down, toss the noodles with a little bit of soy sauce or rice vinegar for more flavor
- Make your sauce by combining all Peanut Sauce ingredients listed above in a blender or food processor. Add and splash of water or two into the sauce if you need to thin (based on preference)
- Construct your bowl by first placing soy sauce-dressed rice noodles in a shallow bowl. Top with sliced chicken, red pepper, cucumber, thinly sliced cabbage, thai basil, peanuts, and avocado. Finish off the bowl by drizzling peanut sauce over the top. Squeeze some lime over everything, and enjoy!
