The bariatric friendly spring roll bowl has all of the best parts of a fresh spring roll without the hassle of assembling them into rolls. Just as yummy as the original, this deconstructed take on the traditional spring roll is loaded with fresh carrots, cabbage, bell peppers, cucumber, and scallions. Then it's topped off with a ultra-flavorful, luscious cilantro peanut sauce. Not a fan of cilantro? No problem, just leave it out for an equally appetizing peanut sauce!

These fresh, healthy spring roll bowls are quick and easy, making them the ideal spring or summer dish for a busy weeknight meal, or lunch meal prep bowls.

Ingredients

• 8 oz vermicelli rice noodles
• 16 oz cooked chicken, shrimp, or tofu
• 1 cup shredded cabbage
• ½ cup shredded carrot
• 1 red bell pepper, sliced thin
• 1 English cucumber, sliced
• 2 scallions, sliced thin
• ½ cup roasted peanuts, roughly chopped
• Optional: 1 cup thawed edamame, sliced mango, or avocado

For the Sauce

• ½ cup peanut butter powder
• ¼ cup water
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• ½ - 1 tbsp chili garlic sauce (sambal), use less if sensitive to spice
• 1 clove garlic, minced or grated ground ginger
• 2 tbsp cilantro, finely chopped

Directions

1. Cook rice noodles according to the package directions, set aside to cool. Prepare all vegetables.
2. To make the sauce, add all the ingredients to a small bowl and whisk to combine. If it is too thick add up to 2 tablespoons of water.
3. To assemble the bowl, add rice noodles and protein to the bottom of a bowl. Top with vegetables as desired. Top with peanuts, chopped cilantro, and scallions.
4. Drizzle 2 tbsp of the sauce over the bowl and serve.

**If meal prepping, assemble the bowl in an airtight container separate from the sauce. Top with the sauce before eating.