Summer Roll Bowls

This summer roll bowl recipe is made with fresh, clean ingredients and topped with an irresistible spicy peanut sauce.

Does life just get increasingly busier forever and ever until we die? Is that morbid? IDK. All I know is that we've been way too busy lately. And in 2 days, we're getting on a plane bound for Mexico and I'm not going to think about anything for the following 8 days. The recipes are scheduled. The social media is scheduled. And I am checking out. A. DI. OS.

So let's get right to the point because these summer roll bowls are the very last item on my to-do list and I'm stoked to share them with you guys. This is one of those recipes that I absolutely LOVE. I really, really like all of the recipes that we share, but every once in a while a favorite like this comes along. And these summer roll bowls are that. The peanut sauce that goes along with them? It's next level, y'all.

I don't know about you, but this is the kind of food I'm craving this time of year. Fresh, uncooked, preferably from the garden, and so simple. And that's exactly what this dish is. It's also more of a concept than a strict "must-follow-the-directions" recipe. It's a "whatever-you-have-in-the-fridge" type of thing. Which, in my opinion, is the best kind of summer recipe.

For our summer roll bowls, we combined a handful of veggie (and fruit!) textures, shapes, colors, and flavors. Which resulted in a vibrant, festive mouth party that's also easy on the eyes. 😛😛😛 BUT – if you're not a fan of cucumber, substitute zucchini. Or if you don't like edamame, swap in snap peas. That's the fun with recipes like this one. They're easily customizable, versatile for any season, AND I get to see what kind of modifications you guys do to make the dish your own.

What I'm saying is, make yourself one of these summer roll bowls and then go eat it outside if at all possible. Maybe with some ice cold lemonade. Maybe with a glass of white wine. And snap a picture to share with me on Instagram, k? K.

Summer Roll Bowls

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• Author: Jordan and Clark Cord
• Total Time: 20 minutes
• Yield: 2 1x

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Description

This summer roll bowl recipe is made with fresh, clean ingredients and topped with an irresistible spicy peanut sauce.

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Ingredients

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Bowls
8 oz. vermicelli rice noodles, cooked
2 carrots, spiralized or julienned
1 cucumber, sliced thin
1 cup romaine, sliced thin
1 cup edamame
½ of an avocado, sliced thin
1 mango, diced
cilantro
green onions
Dressing
¼ cup creamy peanut butter
3 Tablespoons tamari or soy sauce
3 Tablespoons water
2 Tablespoons rice wine vinegar
2 Tablespoons lemon juice
1 ½ Tablespoons maple syrup or honey
1 Tablespoon sriracha
1 teaspoon red pepper flakes

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Instructions

Combine ingredients for sauce in a mason jar and shake until well combined. Set aside.
Create your bowls! Shape the veggies and fruit however you like, with as much of each as you like. Drizzle the peanut sauce over top and enjoy!

Notes

This recipe is 100% customizable to your tastes. Add a little more or this or switch something out for another ingredient. It's loosely structured so you can have fun with it!

• Prep Time: 20 mins
• Category: Main

Nutrition

• Serving Size: 1
• Calories: 307
• Sugar: 11 g
• Sodium: 146 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 7 g
• Protein: 10 g
• Cholesterol: 0 mg