Spring Roll Bowl

Easiest and most delicious salad ever!

Plus, if you time everything well this meal comes together all at the same time and pretty quickly!

I love how filling and healthy this meal feels. The yumminess of spring rolls without the fuss of wrapping 100 rolls! Double win!

Serves 2

SPRING ROLL BOWL

INGREDIENTS

* 1 cup greens, chopped

* 2 carrots, grated

*1/2 cucumber, diced

* 2 green onion stalks, chopped

* 1 cup edamame

* 1 red capsicum, chopped

* 1 cup red cabbage, chopped - sub green if no red cabbage

* 1 roll of mung bean or rice vermicelli noodles

* 1/2 pack (or 1 block) tofu, pan fried

* Sesame seeds, for topping

DRESSING

* 1 tbsp soy sauce

* 2 heaping tbsp peanut butter

* 1/2 tbsp rice vinegar

* 1/2 tbsp maple syrup

* 1 tsp chili flakes, to taste

* 1 tsp sesame oil

Press tofu. Slice into thin rectangles (I prefer thin rectangles to cubes). Pan fry in a skillet in a bit of oil until golden and crispy, then flip until crisped on both sides.

While the tofu is cooking, boil water and pour over noodles in a large glass bowl until covered. Give a little stir with a fork occasionally. They will be done when everything else is finished. Drain at end.

While those are going, prep all your veggies and begin plating up.

Last step - prep your sauce by mixing all the ingredients together! Taste it once mixed. If a little too thick, see if it needs any more soy sauce or rice vinegar or maple syrup to your taste. If not, then add just a splash of hot water to loosen.

Plate everything up (I like to cut the noodles in the bowl with scissors for easy eating!) and then sprinkle your sesame seeds and green onions! Enjoy!