Summer Rolls Bowl

Serves 3

There is a nutritional saying that you should eat the colours of the rainbow and so here we have the most deliciously nutritious rainbow summer rolls bowl recipe created just for you <3

This is the ideal recipe if you’re a lover of rice paper rolls but often find they take too much prep time or you have been afraid to roll your own rolls as you get all the flavours in bowl form. It’s a win, win!

Ingredients:
The tofu:
1 block (450g) firm tofu
2 heap tbsp cornstarch
1 tsp mild chilli powder
1 tsp turmeric powder
1 tbsp olive oil
S & P to taste

The peanut sauce:
2 heap tbsp smooth peanut butter
1 tbsp light soy sauce
1 tbsp rice wine vinegar
1 tbsp maple syrup
1 lemon, juiced
2 tbsp water

Other ingredients:
300g thin rice noodles
2 avocados, sliced
2 carrots, thinly sliced
1 red capsicum, sliced
1 yellow capsicum, sliced
1 cucumber, thinly sliced
1/4 purple cabbage, thinly sliced
A handful roasted peanuts, roughly chopped
1 red chilli, sliced

 

ORDER AVOS FOR THIS RECIPE
Summer Rolls Bowl
ORDER AVOS FOR THIS RECIPE

Method

The method:
Preheat oven to 200 Celsius and line a baking tray with baking paper

Pat tofu dry and cut tofu into 1cm square cubes and coat tofu with cornstarch, chilli powder, turmeric powder, salt, pepper and oil evenly

Transfer tofu onto the tray and bake for 30-35 minutes or until tofu are golden crunchy outside, toss halfway

While tofu is baking, prepare all the fresh veggies, cook and drain rice noodles (add a splash of oil to prevent noodles sticking) according to packet instructions and set aside

In a bowl, combine all the ingredients for the peanut sauce and mix well until creamy and smooth

Remove tofu from the oven and allow cool down slightly before handling

To serve, assemble rice noodles with avocado, veggies, baked tofu and dress with peanut sauce. Garnish with chopped peanuts, fresh chilli and mint. Enjoy!

Summer Rolls Bowl

Recipe created for The Avo Tree by Ting Xu @Alittlepositivityeveryday

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