My love affair with ‘shit things I eat when I’m alone’ continues. Except I’ve realised they all ultimately turn into healthy & vegetarian dishes like Spring Roll Bowls. I feel like I’m cheating myself of all the shit things I could be eating. Like bowls of microwave popcorn for dinner followed with tea and Oreos for example (has been known to happen, maybe). Don’t fret though. Those nights don’t make it on the blog. Those nights live deep in my hidden ‘shit I eat when I’m alone/major foodie denial cupboard/great adult life decision making’.

Kitchen notes: of course the veg used in my dish are just suggestions. Feel free to flourish in optionality for this one – it definitely doesn’t matter.

Peanut Butter Spring Roll Bowls

Serves 3-4

Ingredients

1 carrot, peeled thinly then sliced
1 cucumber, peeled thinly then sliced
1 cup of red cabbage, grated
Handful of mint & coriander
Handful of bean sprouts
Handful of peanuts
200g vermicelli noodles – I used brown rice vermicelli
Sliced avocado
Handful of peanuts

Peanut butter sauce:
2tbs rice vinegar
2tbs sesame oil
3tbs soy sauce
4tbs water
2tbs smooth peanut butter

Method

Cook the vermicelli as per the packet instructions and leave aside. Prep all your veg and in a mug stir the peanut butter sauce ingredient together until super smooth – note: this will take a while, but it’ll get there, be patient.

Now you have two choices…
1) to make a big mixed salad bowl or
2) to divide into individual bowls.

If doing individual bowls, lay out all the chopped veg onto a big platter or chopping board so it becomes DIY for your guests or family.

If doing a big salad bowl, mix all the ingredients and sauce together until fully combined. Easy does it!