Raw Vegan Spring Roll Bowl with Almond Butter Peanut Sauce Recipe
Introduction
These Raw Vegan Spring Rolls Bowls capture the fresh, vibrant flavors of traditional spring rolls without the hassle of rice wrappers. Packed with crisp vegetables and a creamy, naturally sweet almond “peanut” sauce, this dish is perfect for a light, wholesome meal.
Ingredients
- 1/2 head cabbage, chopped
- 2 cups snow peas, sliced
- 5 carrots, shredded
- 1 avocado, cubed
- 4 scallions, sliced
- 1-2 tablespoons cilantro, chopped fine
- 1 tablespoon black sesame seeds
- 1 lime, sliced (for serving)
- “Peanut” Sauce:
- 1/2 cup almond butter
- 2 dates, soaked until soft (reserve soaking water)
- 1/2 cup reserved date soaking water
- 1 teaspoon chili sauce
- 2 tablespoons Coconut Aminos (or soy sauce)
- 1 small clove garlic
- 1 teaspoon minced fresh ginger
- Himalayan salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine the chopped cabbage, sliced snow peas, shredded carrots, sliced scallions, chopped cilantro, and black sesame seeds. Gently toss to mix all the vegetables evenly.
- Step 2: Prepare the “peanut” sauce by placing almond butter, soaked dates, reserved date soaking water, chili sauce, Coconut Aminos (or soy sauce), garlic, ginger, salt, and pepper in a blender. Blend until you get a smooth, creamy texture. Add more soaking water if the sauce is too thick.
- Step 3: Just before serving, gently fold in the cubed avocado into the vegetable mix to keep it fresh and vibrant.
- Step 4: Pour enough “peanut” sauce over the spring roll mix to coat it well, then toss lightly. Serve the bowl with lime slices on the side for squeezing over the top.
Tips & Variations
- Use coconut aminos for a milder, slightly sweeter alternative to soy sauce. If using soy sauce, add gradually to avoid overpowering the flavors.
- Keep the spring roll vegetable mix (without avocado) refrigerated for up to a week for quick meals; add fresh avocado right before eating.
- For extra crunch, sprinkle with toasted chopped nuts or seeds of your choice.
- Adjust chili sauce to your preferred spice level for a milder or spicier dressing.
Storage
Store the vegetable mix (without avocado) in an airtight container in the refrigerator for up to 7 days. Keep the almond “peanut” sauce separate in a sealed jar for up to 5 days. Add fresh avocado only when ready to serve to prevent browning. Reheat is not recommended as this dish is best enjoyed fresh and raw.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I replace almond butter with another nut butter?
Yes, you can use cashew or peanut butter as alternatives. They will change the flavor profile slightly but still provide a creamy texture.
What if I don’t have Coconut Aminos?
You can use regular soy sauce or tamari as a substitute. Start with a smaller amount since soy sauce is saltier and more potent, then adjust to taste.
Print
Raw Vegan Spring Roll Bowl with Almond Butter Peanut Sauce Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This vibrant Raw Vegan Spring Rolls Bowl offers all the fresh, crunchy flavors of traditional spring rolls without the need for rice wrappers. Featuring a crisp mix of cabbage, snow peas, shredded carrots, avocado, scallions, and cilantro, it’s tossed in a creamy, naturally sweetened almond butter “peanut” sauce made with dates and coconut aminos. It’s a wholesome, refreshing, and nutritious dish perfect for a quick, healthy meal that requires no cooking.
Ingredients
Spring Roll Filling
- 1/2 head cabbage, chopped
- 2 cups snow peas, sliced
- 5 carrots, shredded
- 1 avocado, cubed
- 4 scallions, sliced
- 1–2 tablespoons cilantro, chopped fine
- 1 tablespoon black sesame seeds
- 1 lime, sliced
“Peanut” Sauce
- 1/2 cup almond butter (preferably fresh)
- 2 dates, soaked until soft (reserve soaking water)
- 1/2 cup date soaking water
- 1 teaspoon chili sauce
- 2 tablespoons coconut aminos (or soy sauce, adjust to taste)
- 1 small clove garlic
- 1 teaspoon minced fresh ginger
- Himalayan salt and freshly ground pepper to taste
Instructions
- Prepare the Spring Roll Filling: In a large bowl, combine the chopped cabbage, sliced snow peas, shredded carrots, sliced scallions, chopped cilantro, and black sesame seeds. Mix these ingredients well to evenly distribute the flavors.
- Add the Avocado: Just before serving, gently fold in the cubed avocado to keep it fresh and prevent browning.
- Make the “Peanut” Sauce: Drain the soaked dates but reserve the soaking water. In a blender, add the almond butter, soaked dates, 1/2 cup of the reserved date water, chili sauce, coconut aminos (or soy sauce), garlic, minced ginger, and a pinch of Himalayan salt and pepper. Blend until the sauce is smooth and creamy. If the sauce is too thick, add more of the date soaking water a little at a time until desired consistency is reached.
- Toss Filling with Sauce: Pour the prepared “Peanut” sauce over the spring roll filling mixture. Toss gently until all the vegetables and avocado are well coated with the sauce.
- Serve: Divide the mixture between two bowls. Top each bowl with a squeeze of fresh lime juice from the lime slices. Garnish with additional lime slices if desired to enhance freshness and presentation.
Notes
- You can prepare the spring roll mix (without avocado) ahead of time and store in the refrigerator for up to a week. Add avocado just before serving to maintain its freshness.
- Coconut aminos provide a naturally sweeter, less salty alternative to soy sauce. If using soy sauce, add gradually to avoid overpowering the sauce.
- Adjust the chili sauce amount to your preferred spice level.
- This raw recipe requires no cooking, making it quick and easy to assemble.
- Almond butter can be replaced with other nut butters, but almond butter provides the optimal flavor balance here.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan, Raw
Keywords: raw vegan, spring rolls, almond butter sauce, peanut sauce, healthy bowl, no-cook recipe, vegan salad, fresh vegetables, coconut aminos
