Description
Rainbow Spring Roll Bowls with Shrimp or Chicken and Peanut Sauce are a colorful culinary delight that combines fresh vegetables, succulent protein, and a rich peanut sauce. Perfect for impressing guests or enjoying a vibrant meal at home, these bowls burst with flavor and can be easily customized to suit any dietary preference. Experience the joy of assembling this nutritious dish that is as visually stunning as it is delicious.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (or 1 lb shrimp)
- 5 oz rice vermicelli noodles
- 1 cup bell peppers, julienned
- 1 cup carrots, shredded
- 1 cup cucumbers, sliced
- 1 cup red cabbage, chopped
- ½ cup cilantro, chopped
- ½ cup mint leaves
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp honey (or maple syrup)
- Water to thin as needed
Instructions
- Season chicken with salt and pepper; cook in a skillet over medium heat for about 6 minutes per side until cooked through. For shrimp, sauté in olive oil for about 3 minutes per side until pink.
- Boil water in a pot; add rice vermicelli noodles and cook for about 3 minutes until tender. Rinse under cold water.
- Julienne bell peppers, shred carrots, slice cucumbers, and chop red cabbage into bite-sized pieces.
- In a mixing bowl, combine peanut butter, soy sauce, lime juice, honey, and a splash of water; whisk until smooth.
- Layer noodles at the bottom of large bowls followed by protein and colorful veggies. Top with fresh herbs and drizzle with peanut sauce.
- Serve immediately while fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 590
- Sugar: 10g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg