Easy Vegan Spring Roll Bowl With Mango and Avocado

Easy Vegan Spring Roll Bowl With Mango and Avocado

This bowl is perfect for anyone who loves the crunch and freshness of spring rolls, minus the wrapping and rolling.

Serves: 2

All the favorite flavors of fresh spring rolls are featured in this light and healthy bowl from the Plantifully Lean cookbook. Add seasoned tofu or edamame for a protein punch. 

What you need:

2 tablespoons seasoned rice vinegar 
2 tablespoons low-sodium soy sauce
2 cups white or brown rice, cooked
8 cups mixed salad greens
2 medium carrots, sliced thinly
1 medium English cucumber, sliced thinly
1 cup sliced fresh mango
½ small avocado, sliced 
2 green onions, white and green parts sliced
¼ cup thinly sliced red onion
¼ cup chopped fresh cilantro leaves

What you do:

  1. In a small bowl, mix vinegar and soy sauce.
  2. Divide rice between two bowls, and top each evenly with greens, carrots, cucumber, mango, avocado, green onions, red onion, and cilantro. Drizzle with seasoned rice vinegar mixture.
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