Can I make this peanut dressing without a food processor?

Absolutely! You can whisk the ingredients by hand in a bowl. For best results, make sure your peanut butter is at room temperature, and add the liquids gradually while whisking continuously to avoid lumps.

How can I make this bowl more filling?

Double the protein portion or add additional healthy fats like sliced avocado or a sprinkle of hemp seeds. You can also increase the amount of rice noodles or add edamame for more staying power.

Can I prepare this bowl if I have a peanut allergy?

Yes! Substitute almond butter or sunflower seed butter for the peanut butter in the dressing and use toasted almonds or sunflower seeds instead of peanuts for the topping. The flavor will be slightly different but still delicious.

How do I prevent the avocado from browning if I'm meal prepping?

Add the avocado just before serving, or if you must prep ahead, toss the sliced avocado in a bit of lime juice before adding to your containers. This helps slow the browning process considerably.

Peanut Chicken Spring Roll Bowl Recipe

Description

A fresh and vibrant Peanut Chicken Spring Roll Bowl loaded with vegetables, chicken, noodles, and a creamy peanut dressing. This recipe is wholesome, delicious, and perfect for a quick lunch or dinner.

Ingredients

Units Scale

Salad Ingredients

- - 4 cups shredded romaine or cabbage
  - 4 carrots, shredded
  - 4 green onions, chopped
  - 1/2 cup fresh cilantro or Thai basil, chopped
  - 1/2 cup diced mango
  - 2 Persian cucumbers, thinly sliced
  - 1/3 cup pickled jalapeños, chopped
  - 1/3 cup peanuts, chopped
  - 4 ounces vermicelli rice noodles, cooked
  - 1–2 cups cooked shredded chicken
  - 1 avocado, chopped

Peanut Dressing

- 1/2 cup creamy peanut butter
- 1/3 cup tamari or soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 2–3 tablespoons chili sauce (sambal oelek)
- 2 tablespoons honey
- 3 tablespoons lime juice
- 1 tablespoon fresh grated ginger

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Instructions

Prepare the salad: In a large bowl, combine the shredded romaine or cabbage, carrots, green onions, cilantro, diced mango, sliced cucumbers, pickled jalapeños, and chopped peanuts. Mix well to combine.
Make the peanut dressing: Combine the peanut butter, tamari or soy sauce, toasted sesame oil, rice vinegar, chili sauce, honey, lime juice, and grated ginger in a food processor. Blend until smooth. Add water as needed to achieve the desired consistency.
Toss the salad: Pour half of the peanut dressing over the salad mixture and toss until everything is evenly coated. Divide the salad mixture between serving bowls.
Add toppings and serve: Top each salad bowl with the cooked vermicelli rice noodles, shredded chicken, and chopped avocado. Drizzle with additional peanut dressing as desired. Optional tip: use scissors to cut the noodles into smaller pieces for easier mixing. Toss everything together with the dressing before serving.

Notes

You can substitute Thai basil for cilantro if desired for a more fragrant twist.
For a vegetarian version, omit the chicken and increase the avocado or add tofu.
Adjust the chili sauce quantity based on your spice preference.
Leftovers can be stored in the refrigerator for up to 2-3 days; keep dressing separate to prevent sogginess.
Make sure the vermicelli noodles are properly cooked and rinsed to prevent clumping.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 8g
Sodium: 750mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 18g
Cholesterol: 50mg