• Becky Tamez

Spring Roll Bowl

We LOVE "Buddha Bowls."


They bowls of made whole grains, cooked veggies, with some crunch, covered in a sauce!


There are endless possibilities!


It's like the most filling thing on a plant based diet!


And this one is one of our favorites!


It's so easy to make. You're pretty much just chopping up veggies!


And all those raw veggies are super good for your body! Leave a little dirt on them too to get you some extra Vitamin B12!!


May not be the best pic...as I am NOT a photographer, but man soooo yummy!!!


I'd LOVE to see your pics when you cook it too!!!



Spring Roll Bowl Recipe: (adapted from Forks Over Knives)


Serving size: 6 Prep/Cook time: 30mins


For the peanut sauce:


6 tablespoons peanut butter

3 tablespoons lime juice

3 tablespoons pure maple syrup

3 tablespoons cilantro

1 tablespoon grated fresh ginger

3 cloves garlic, minced

3 pinches sea salt and ground black pepper, to taste


For the bowl:


12 ounces brown rice noodles

1 cup frozen edamame

3 cups snow peas, halved

1 1/2 medium of a cucumbers, cut into bite-size strips

1 1/2 cups coarsely shredded carrots

6 tablespoons sliced radishes

3 each 1 peanuts

3 each jalapeño peppers

3 each green onions

3 bunches cilantro

3 slices lime wedges


Instructions:


  1. Cook edamame as recommended by package.

  2. Cook noodles as recommended by package.

  3. Slice all veggies.

  4. Add all ingredients for the sauce in a bowl. Gradually add in 2 tbsp of water until there is a consistency of maple syrup.

  5. Drizzle sauce over noodles and veggies. Top with peanuts.

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