Peanut Chicken Spring Roll Bowl
bowls / mains / gluten free / dairy free
Simple Peanut Chicken Spring Roll Bowls with creamy and delicious peanut dressing. This loaded vegetable-filled salad bowl is a mix of fresh herbs, cabbage, watermelon radishes, carrots, cucumbers, rice noodles, and chicken. The peanut dressing is sweet and spicy and really gives it the spring roll vibe!
These bowls are for when you’re craving spring rolls, but want to put in minimal effort. I made all the components the night before as a meal prep idea, so the assembly was incredibly easy when it came time to make it the next day. It has all my favorite parts of a spring roll, just in a bowl version.
I used lots of cilantro and Thai basil to sub for any greens that I would normally use in a bowl. The rice noodles act as my base and I toss them with some soy sauce and other ingredients before plating them. I also like to slightly pickle my fresh veggies. I mix them with some seasonings and rice vinegar and store them overnight.
Here are the Ingredients for the Peanut Chicken Spring Roll Bowl:
Vegetables - Green Cabbage, Carrots, Persian Cucumbers, Watermelon Radish, Lime
Seasonings - Ginger Powder, Garlic, Furikake Seasoning or Sesame Seeds
Herbs - Thai Basil, Cilantro
Pantry - Soy Sauce, Dark Soy Sauce, Peanut Butter, Chili Garlic Paste, Sriracha, Honey, Rice Vinegar, Sesame Oil
Meat - Chicken
More Asian-Inspired Bowl Recipes You’ll Love:
Peanut Chicken Spring Roll Bowl
Ingredients
- 1 cup grilled or shredded chicken
- 4 oz vermicelli noodles
- 1 cup green cabbage, sliced thin
- 2 carrots
- 3 Persian cucumbers
- 8 slices watermelon radish
- 1/2 cup Thai basil
- 1/2 cup cilantro
- 1/4 cup + 1 tbsp rice vinegar
- 1 tbsp furikake seasoning or sesame seeds
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce or coconut aminos
- 1/2 tsp chili garlic paste
- 1/3 cup peanut butter
- 2 tbsp soy sauce
- 1/2 tbsp dark soy sauce or coconut aminos
- 1 tsp sesame oil
- 2 tbsp rice vinegar
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes
- 1 tsp sriracha
- 2 tbsp honey
- 1/2 lime, juiced
- water to thin out as needed
Instructions
- Using a vegetable peeler, make carrot ribbons. Slice the cucumbers and add them to a bowl with the carrots. Mix in the 1/4 cuprice vinegar, sesame oil and furikake seasoning. Let marinate for at least 30 minutes or overnight.
- Make the rice noodles according to package directions. Once cooked, toss them in the soy sauce, dark soy sauce, and chili garlic paste, and rice vinegar.
- Make the Creamy Peanut Butter Sauce by combining the ingredients listed.
- To assemble the bowl, lay the rice noodles down, then the cabbage, carrots, cucumbers, radish, and chicken. Pour the creamy peanut butter sauce overtop and serve. Makes 2 bowls.
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