This vegan summer roll bowl combines rice noodles, marinated tempeh, fresh vegetables, mango, and avocado in one colorful meal. The creamy peanut sauce adds plenty of flavor while fresh herbs and crunchy toppings keep every bite interesting.
Ingredients
- 3.5 oz (100g) rice noodles
- 1 carrot peeled and sliced into matchsticks
- 1 cup shredded red cabbage
- ½ red bell pepper julienned
- 1 mango cubed
- 1 avocado halved & sliced
- ½ cucumber sliced
- 7 oz (200g tempeh), cubed, marinated in soy sauce (tamari) & sesame oil
- ½ cup fresh cilantro
- ½ cup fresh mint
- For garnish:
- 1 lime halved
- 2 tsp black sesame seeds
- 2 tbsp peanuts crushed
For the peanut sauce:
- ⅓ cup natural peanut butter
- ⅓ cup fresh orange juice
- 1 tbsp rice vinegar
- 1 tbsp soy sauce / tamari
- 1 inch (2.5 cm) ginger, peeled, roughly chopped
Instructions
- Prepare the rice noodles according to package instructions. Drain and toss with a touch of sesame oil to prevent sticking. Set aside.
- Combine cubed tempeh with soy sauce and sesame oil. Let it marinate for at least 15 minutes while you prepare the veggies.
- Chop the carrot and red pepper, shred the cabbage, cube the mango, slice the avocado and cucumber, and chop the fresh herbs.
- Roast the tempeh until slightly browned and crispy.
- Combine all peanut sauce ingredients in a small blender and blend until smooth. Add more orange juice or water if the sauce is too thick.
- Assemble the Bowl: Divide the cooked noodles between two bowls. Top with the colorful veggies, roasted tempeh, and fresh herbs. Garnish with lime, black sesame seeds, and crushed peanuts. Drizzle generously with the peanut sauce and enjoy!