Asian Veggie Rice Bowl with Peanut Sauce

Asian Veggie Rice Bowl (or Deconstructed Vietnamese Spring Rolls)

Rotating through sauces and flavors helps keep basic lunches inspired and delicious. Take this Asian Veggie Rice Bowl with Peanut Sauce. You could also call it a Deconstructed Vietnamese Spring Roll Bowl because that sounds pretty descriptive of the ingredients. And also, because that is what it was last night before I ran out of spring roll wrappers. These are the days of creative innovation, making the best of what we have, while making it beautiful and nutritious. Mix and match based on what you have, and maximize the veggies as much as possible. The basics! OF COURSE add basil, mint, and cilantro if you have them! I haven’t had them for weeks so I’m listing the ingredients without as a super-stripped down version. Let me know how your bowl turns out!

Asian Veggie Rice Bowls

Yield: Two servings

Cooked white or brown rice, freshly hot or warmed to serve (1-2 cups per serving) OR swap out for soba noodles, brown rice ramen noodles or rice noodles if you want.
2 carrots, peeled and shredded
1 heaping cup shredded red cabbage
1 cup frozen sweet peas, thawed
2-3 cups fresh greens (baby salad greens, spinach, microgreens, sprouts)
Wakame seaweed, hydrated (optional)
Peanut Dipping Sauce (below)
Coconut aminos (in addition to, or instead of, peanut sauce)

Place rice at bottom of bowl and top with shredded carrots, cabbage, peas, greens and seaweed in a large salad bowl. Drizzle with Peanut Dipping Sauce or your favorite sauce, or Coconut Aminos and serve.

Asian Veggie Rice Bowl salad ingredients

Peanut Dipping Sauce

Prep time: 5 minutes
Cooking time: 7 minutes

Makes about 2 cups

1 tablespoon coconut oil
1 tablespoon Thai red curry paste (start with 1 teaspoon if using canned curry paste from an Asian grocery)
1 (14 ounce) can organic coconut milk (I like Native Forest or Thai Kitchen Organic. Do not use “Lite” coconut milk)
1/2 cup natural peanut butter (no added sugar or fat, preferably organic)
1 tablespoon low-sodium wheat-free soy sauce or tamari
1 tablespoon maple syrup
1 tablespoon freshly squeezed lime juice

1. Warm coconut oil in a medium saucepan over medium heat, then add curry paste and stir for 30 seconds. Whisk in coconut milk and cook over medium heat, whisking, until smooth and thick, about 5 minutes. Do not boil. Stir in peanut butter and carefully whisk to incorporate. Turn off the heat.

2. Add soy sauce, maple syrup and lime juice. Taste and add more soy, sweet or lime if necessary.  Keep sauce warm or at room temperature until you’re ready to serve. 

Asian Salad as Spring Rolls V 1.0