Summer Roll Bowl

This article features a recipe for a vegan summer roll bowl, created by Bettina Knapp. The dish incorporates summer flavors, with rice noodles serving as the base and marinated tempeh providing protein and texture. The bowl also includes an array of colorful and crunchy vegetables such as red cabbage, carrot, cucumber, and bell pepper, as well as sweet and creamy additions like mango and avocado. The ingredients are layered in a bowl rather than wrapped in rice paper, making the dish quick to assemble and customizable with additional vegetables, herbs, or protein sources as desired.

The peanut sauce in the recipe ties everything together, with a blend of peanut butter, orange juice, ginger, rice vinegar, and tamari creating a creamy, sweet, savory, and tangy dressing. Fresh cilantro and mint add a bright, fresh flavor to the dish, while toppings like crushed peanuts and lime complete the meal. Overall, this vegan summer roll bowl is visually vibrant and delicious, offering a balanced combination of flavors and textures for a satisfying lunch.