No matter how long you’ve been out of school, September has an air new beginnings. It almost seems like more of a new year than actual the actual new year. That’s why it’s a great time to set up healthy new patterns, like bringing your lunch to work every day. In that spirit, welcome to your new favourite lunch: the spring roll bowl.
The spring roll bowl has all the delicious flavours of a spring roll in a veggie-packed salad with little to no cooking, and none of the questionable ingredients found in your local take-out. It’s also perfect for those of us who may want to make spring rolls at home but lack the manual dexterity to execute those perfect wraps. They’re also super flexible–you can make them vegetarian, vegan, gluten-free, low-carb, raw, paleo–basically any diet you can name.
A spring roll bowl typically contains chilled cooked rice noodles with spiralized (or just sliced) veggies, nuts/seeds, fresh herbs, and maybe a protein for good measure, but the key is the sauce! One of my favourites is this Sweet Garlic Lime Sauce (adapted from A Pinch of Yum) which I had for lunch today:
3 cloves garlic
2 tablespoon rice vinegar
1/4 cup brown sugar
1/4 cup fish sauce
1/3 cup lime juice
1/3 cup vegetable oil
Blend all of the above in a blender or food processor and refrigerate until used. Make a double batch and use it all week!
|ADD THE INGREDIENTS TO YOUR CART|
Today I added some spiralized cucumber and carrots, sliced radishes, cilantro, mint, green onions, walnuts, and sauteed tempeh to my rice noodles, and then poured the dressing on just before eating (to avoid sogginess). I was legitimately sad when it was gone, which is how I judge a good lunch.