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Creating beautiful and tasty Rainbow Spring Roll Bowls starts with the right base. Here are the main ingredients you’ll need: - 1 cup cooked quinoa - 1 cup shredded purple cabbage - 1 cup carrot, julienned - 1 red bell pepper, thinly sliced - 1 cup cucumber, julienned - 1 avocado, sliced - 1 cup fresh mint leaves - 1 cup fresh cilantro leaves - 1/4 cup peanuts, chopped (or your favorite nuts) - 1/4 cup sesame seeds These ingredients give your bowls color and texture. The quinoa acts as a healthy base. The veggies add crunch and vibrant colors. Fresh herbs lift the flavors and aroma. Peanuts and sesame seeds add a delightful crunch. Now let’s talk about the dressing. It ties all the flavors together and adds creaminess. Here’s what you will need: - 1/4 cup almond butter - 2 tablespoons soy sauce (use tamari for a gluten-free option) - 1 tablespoon fresh lime juice - 1 tablespoon pure maple syrup - 1 teaspoon freshly grated ginger - 1-2 teaspoons sriracha (adjust to your spice preference) This dressing is packed with flavor. The almond butter gives it a creamy texture. The soy sauce adds umami taste, while lime juice balances the sweetness. Ginger adds a fresh kick, and sriracha brings in the heat. Adjust these ingredients to fit your taste. {{ingredient_image_2}} To cook quinoa, measure out 1 cup of quinoa and rinse it under cold water. This step removes any bitterness. Add the rinsed quinoa to a pot with 2 cups of water. Bring the pot to a boil over medium heat. Once it starts boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. After that, remove it from heat and let it sit for another 5 minutes. This helps it fluff up nicely. Fluff the quinoa with a fork and transfer it to a bowl. Let it cool while you prepare the other ingredients. Now, let’s get colorful! For the carrots and cucumber, use a sharp knife to julienne them. This means cutting them into thin matchstick shapes. Thinly slice the red bell pepper. For the purple cabbage, shred it finely. It adds great texture and color. Once you have all your veggies ready, set each one aside in separate bowls. This way, you can easily grab them when it’s time to assemble the bowls. In a small mixing bowl, combine 1/4 cup almond butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon maple syrup, 1 teaspoon grated ginger, and 1-2 teaspoons sriracha. Whisk the mixture until it’s smooth. Taste it to see if you want to add more sweetness or spice. Adjust the flavors to fit your taste. This dressing will tie all the flavors together in your bowl. Now comes the fun part! Start by adding a scoop of cooled quinoa to each bowl. Next, arrange the colorful veggies on top in sections. Place the shredded cabbage, julienned carrots, sliced bell pepper, and cucumber all around. Add avocado slices for creaminess. For extra crunch, sprinkle chopped peanuts and sesame seeds on top. Finish by adding fresh mint and cilantro leaves for a burst of flavor. Just before serving, drizzle the almond butter dressing over the bowls. If you plan to prepare them ahead, keep the dressing on the side. This keeps everything fresh! To bring your Rainbow Spring Roll Bowls to life, think about adding texture and taste. Here are some ideas: - Suggestions for additional crunch: Add crispy rice noodles or fried shallots on top. These will give your bowls a fun crunch. You can also use toasted sesame seeds for extra flavor. - Mix-ins for extra protein: Consider adding grilled shrimp, chicken, or tofu. These protein options not only boost nutrition but also make your meal more filling. You can marinate your protein in the same dressing for added flavor. The way you serve your bowls can make a big difference. Here are some tips to impress: - Serving suggestions for visual impact: Use a wide, shallow bowl to show off the colors. Arrange your ingredients in sections to create a beautiful rainbow effect. This makes the dish more appealing and fun to eat. - Complementary sides to serve with the bowls: Pair your bowls with fresh lime wedges or a light salad. A side of pickled vegetables can also add a nice tang and contrast to the flavors in the bowl. Pro Tips Freshness Matters: Use fresh herbs and vegetables to enhance the flavor and nutritional content of your spring roll bowls. The freshness will brighten the dish and elevate the overall taste. Customize Your Bowl: Feel free to swap out vegetables based on your preference or seasonal availability. Other great options include snap peas, radishes, or even grilled chicken for added protein. Make Ahead: Prepare the quinoa and chop the vegetables in advance to save time. Store each component separately in airtight containers in the refrigerator for quick assembly when you're ready to eat. Dressing Variations: Experiment with different nut butters or add a splash of rice vinegar for tanginess in the dressing. Adjust the spice level by varying the amount of sriracha to fit your taste. {{image_4}} You can easily customize your Rainbow Spring Roll Bowls with different proteins. Adding shrimp, chicken, or tofu gives you more choices. Shrimp adds a sweet taste, while chicken brings a savory flavor. Tofu is a great choice for a plant-based option. If you want a vegetarian or vegan option, simply skip the meat. You can also use tempeh or chickpeas for extra protein. These swaps keep your meal healthy and delicious. While quinoa is a great base, feel free to switch it up. You can use brown rice or farro instead. These grains add a nutty flavor and texture. Another fun idea is to use leafy greens as your base. Spinach or kale works well and adds more nutrients. This change gives your bowl a fresh and light feel. The dressing is key to making your Rainbow Spring Roll Bowls shine. You can try different dressings for unique flavors. A peanut sauce or a sesame dressing can change the taste. Want some heat? Adjust the spice level in your dressing. Add more sriracha for a kick, or leave it out for a milder taste. This way, you can make the dish suit your spice preference perfectly. To keep your Rainbow Spring Roll Bowls fresh, store the ingredients separately. This prevents sogginess and keeps everything crisp. Here are some tips: - Quinoa: Store in an airtight container in the fridge. It stays good for about four days. - Vegetables: Place cut veggies in sealed bags or containers. Use paper towels to absorb moisture. - Herbs: Wrap fresh mint and cilantro in a damp paper towel and store in a bag. - Dressing: Keep the dressing in a jar in the fridge. Shake well before use. When reheating, it's key to keep things tasty. Follow these steps: - Quinoa: Warm it in the microwave for about 30 seconds. Add a splash of water to keep it moist. - Proteins: If using cooked shrimp, chicken, or tofu, heat gently in a pan. This keeps them from drying out. - Vegetables: Avoid reheating them in the microwave. Instead, sauté them on low heat. This prevents sogginess. By following these storage and reheating tips, your Rainbow Spring Roll Bowls will stay colorful and delicious! Rainbow Spring Roll Bowls are packed with nutrition. Each ingredient adds color and benefits. - Cooked quinoa gives you protein and fiber. It keeps you full. - Purple cabbage is rich in vitamins and antioxidants. It supports your immune system. - Carrots are great for your eyes. They have beta-carotene. - Red bell pepper adds vitamin C. This helps with skin health. - Cucumber keeps you hydrated. It has a high water content. - Avocado provides healthy fats. It is good for your heart. - Mint and cilantro boost flavor and add vitamins. They also help digestion. Eating a variety of colorful foods is key. It gives you a range of nutrients. A rainbow on your plate means a rainbow of health benefits. Yes, you can prepare these bowls in advance. Here are some tips to make meal prep easy: - Cook your quinoa ahead of time. Store it in the fridge. - Prepare the veggies and herbs. Keep them separate so they stay fresh. - Assemble the bowls just before eating. This keeps the veggies crunchy. For storage: - Use airtight containers. This helps keep everything fresh. - Keep the dressing separate. Pour it on right before serving. These steps will help you enjoy your bowls throughout the week. You can change up the dressing for new flavors. Here are some ideas: - Peanut sauce adds a rich taste. Mix peanut butter with soy sauce and lime. - Sesame dressing gives a nutty flavor. Combine sesame oil with rice vinegar. - Cilantro lime dressing is fresh and zesty. Blend cilantro, lime juice, and olive oil. If you have dietary needs, consider these tips: - Nut-free? Use tahini instead of almond butter. - Gluten-free? Choose tamari for soy sauce. - Spicy? Add more sriracha or chili paste to your dressing. These alternatives can make your bowls exciting and tasty! Rainbow Spring Roll Bowls are colorful, fun, and tasty. We explored the main ingredients, like quinoa and fresh veggies. I showed you how to make a yummy dressing and assemble the bowls for that perfect look. You can even play with flavors and protein options. Store leftovers properly to keep them fresh. Enjoy making these bowls as a healthy meal. You now have the tips to make your own version shine. Dive into your kitchen and get creative!

Rainbow Spring Roll Bowls

A vibrant and healthy bowl filled with fresh vegetables, quinoa, and a creamy almond butter dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup cooked quinoa
  • 1 cup shredded purple cabbage
  • 1 cup carrot, julienned
  • 1 medium red bell pepper, thinly sliced
  • 1 cup cucumber, julienned
  • 1 medium avocado, sliced
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1/4 cup peanuts, chopped
  • 1/4 cup sesame seeds
  • 1/4 cup almond butter
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon pure maple syrup
  • 1 teaspoon freshly grated ginger
  • 1-2 teaspoons sriracha

Instructions
 

  • Begin by cooking the quinoa according to the instructions on the package. Once cooked, fluff the quinoa gently with a fork, then transfer it to a bowl and allow it to cool while you prepare the remaining ingredients.
  • Prepare the vegetables and herbs: julienne the carrots and cucumber, thinly slice the red bell pepper, and shred the purple cabbage. Set each prepared ingredient aside.
  • In a small mixing bowl, combine the almond butter, soy sauce, lime juice, maple syrup, freshly grated ginger, and sriracha. Whisk the mixture together until it is smooth and well blended to create the dressing. Taste and adjust the sweetness or spiciness to suit your preference.
  • To assemble your bowls, spoon a generous serving of quinoa into each bowl as the base. Artistically arrange the shredded purple cabbage, julienned carrots, sliced red bell pepper, julienned cucumber, and avocado slices in sections over the quinoa to form a vibrant rainbow display.
  • For a delightful crunch, sprinkle the top of each bowl with chopped peanuts and sesame seeds.
  • Add a handful of fresh mint and cilantro leaves to each bowl, enhancing both flavor and visual appeal.
  • Drizzle the creamy almond butter dressing over the entire bowl just before serving, or keep the dressing on the side if you plan to prepare the bowls in advance.

Notes

Serve with lime wedges and additional fresh herbs for a vibrant touch.
Keyword gluten-free, healthy bowl, quinoa, spring rolls, vegan