Spring Roll Rice Bowls
with Crunchy Peanut Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
700 /serving
Let loose with the refreshing contents of spring rolls assembled in meal-size bowls. They’re entirely plant-based, for clean, conscious eating with minimal labour. Jasmine rice is a base for cabbage, garlic and peanuts—all pre-chopped—and the vinaigrette is a cinch.
We will send you:
- 150g Shredded cabbage
- 400g Green beans (or string peas)
- 15ml Minced garlic
- 1 Head of lettuce
- 30g Peanut butter
- 25g Chopped peanuts
- 30ml Rice vinegar
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
3 g
Sodium
1220 mg
Total Carb
113 g
Sugars
28 g
Protein
19 g
Fibre
12 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Add ⅓ of the spices. Fluff the rice.
Toast the peanuts
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the green beans
- Remove the stem ends of the green beans.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the green beans and ½ the garlic. Sauté, 2 to 3 min., until beginning to soften; season with ½ the remaining spices and S&P.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 1 to 2 min., until crisp-tender.
Make the peanut vinaigrette
- Meanwhile, in a medium bowl, combine the peanut butter, soy sauce, vinegar, ½ the peanuts, the remaining garlic and spices, and 1 tbsp water (double for 4 portions).
Finish & serve
- Roughly chop the lettuce.
- Divide the rice between your bowls.
- Top, side by side, with the lettuce, cabbage and green beans.
- Drizzle with the peanut vinaigrette.
- Garnish with the remaining peanuts. Bon appétit!
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