Veggie Spring Roll Bowl
Servings: 2 servings
Ingredients
- 1 cup jasmine rice
- 2 tablespoons rice wine vinegar
- 2 Persian cucumbers thinly sliced
- 1 large carrot thinly sliced
- 1 red bell pepper thinly sliced
- 1 mango thinly sliced
- 3 scallions thinly sliced
- Fresh mint
- Fresh basil
- Fresh cilantro
- 2 avocados
- Sliced jalapenos
- Chopped peanuts
For the sauce:
- 3 cloves garlic
- 1 lime juiced
- 2 tablespoons peanut butter
- 1 teaspoon rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoons chili garlic sauce
- 1/2 teaspoon sesame oil
Instructions
- Cook the rice according to the package directions. Once cooked, add the vinegar and toss to combine.
- Prep all the veggies and toss together in a large bowl.
- For the sauce, combine everything in a bowl and whisk to combine.
- Divide the rice mixture into bowls and evenly distribute the veggies on top. Drizzle with the sauce and serve immediately.