Fresh Summer Roll Bowl with Chili Cashew Sauce

BY : PUBLISHED : July 8th, 2015 UPDATED: September 29th, 2022

Do you like fresh spring/summer rolls? But want to skip the roll and go straight to the bowl? This recipe is super easy, flexible, and delicious and will get an unbelievable amount of tasty veggies and noodles coated in creamy sauce on the table in no time. Use any nut in place of the toasted cashews, peanuts, almonds, etc, all work.

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summer roll bowl

summer roll bowl

Fresh Summer Roll Bowl with Chili Cashew Sauce

Renee Press
Do you like fresh spring/summer rolls? But want to skip the roll and go straight to the bowl? This recipe is super easy, flexible, and delicious and will get an unbelievable amount of tasty veggies and noodles coated in creamy sauce on the table in no time. 
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 4 servings
Calories 419 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 package of rice noodles of choice
  • 1 zucchini, thickly julienned
  • 1 carrot, thickly julienned
  • 1 cup of red onion or shallot, thinly sliced
  • 1 cup of mushrooms, thinly sliced, optional
  • 2 cups of red cabbage, thinly sliced, or broccoli florets

Sauce:

  • ½ cup of toasted cashews (unsalted)
  • ¼ cup of sesame seeds, hulled
  • 1 Tablespoon of white or rice vinegar
  • 1 Tablespoon of sweetener of choice, or 1 whole pitted date
  • 1 Tablespoon of soy sauce, tamari, or coconut aminos
  • ¼-1/2 teaspoons of salt, or to taste
  • 2 Tablespoons of fresh shallot, chopped
  • 1 red, thai, or serrano chili, de-seeded and chopped (leave the seeds if you like the heat, omit chili entirely if you want it 100% mild)
  • 1 inch of ginger, peeled and coarsely chopped
  • 1 clove garlic, peeled and coarsely chopped
  • ¾-1 cup of warm water, as needed

Instructions
 

  • Slice all veggies and set aside. Cook rice noodles as directed. While noodles are cooking, heat 1 tablespoon of oil in skillet and add sliced onion, carrot and zucchini. Let cook over medium high heat for 3-4 minutes until softening and starting to brown a bit. Add mushrooms and red cabbage and let cook for an additional 5-6 minutes with cover on pan. Season veggies with salt, pepper, and soy sauce, tamari or coconut aminos to taste and keep warm in pan.
  • Put all ingredients for sauce in high powered blender and blend on high for 1 minute until creamy. Add water only as needed to achieve smooth creamy sauce consistency. Either pour over individual bowls of noodles topped with veggies, or toss everything together with sauce in large bowl and serve. Enjoy!

Notes

Use any nut in place of the toasted cashews: peanuts, almonds, etc, all work.

Nutrition

Calories: 419kcalCarbohydrates: 69gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 530mgPotassium: 580mgFiber: 6gSugar: 10gVitamin A: 2696IUVitamin C: 27mgCalcium: 151mgIron: 4mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press

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