My deconstructed spring roll bowls are the perfect not-boring plant-based meal prep. They are delicious, veggie-packed, and keep well, nourishing you all week long. With a yummy peanutty dressing, you will be making this one on repeat.

View this post on Instagram
A post shared by Jenn Lueke (@jenneatsgoood)

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

Try out some of my other meal prep recipes if you’re looking for more:

DECONSTRUCTED SPRING ROLL BOWLS

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

this delicious plant-based meal prep will make you excited for lunch every day this week!

Cook Mode

Keep the screen of your device on

Ingredients

14-16 oz firm tofu, cut into small cubes (I recommend pressing the tofu block for 20-30 mins)
1 tbsp arrowroot, tapioca, or corn starch
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tbsp avocado or olive oil
6 oz dry thin rice noodles
1 and 1/2 cups shredded cabbage
1 and 1/2 cups shredded carrots
1 english cucumber, cut into thin strips
3 green onions, sliced
1/2 cup fresh chopped cilantro
9 oz peanut or almond butter sauce, I like this side dish creamy sesame dressing or you can use the one from this recipe

Directions

Preheat oven to 400 degrees and line a sheet pan with parchment paper. In a mixing bowl, toss the cubed tofu in the starch, salt, black pepper, garlic powder, and oil to fully coat.
Transfer the tofu to the sheet pan, spread out evenly, and bake for 20-25 minutes, tossing halfway through. Cook the rice noodles in boiling water according to package instructions.
Toss the rice noodles in a little bit of sesame oil before assembling to prevent sticking.
Assemble the four bowls by evenly distributing the rice noodles, cabbage, carrots, and cucumber. Add even servings of the cooked tofu on top of each one, followed by the green onions and cilantro.
Pour the dressing into ~3oz sauce cups (or keep in the bottle until serving) and place in the container.
Cover and refrigerate for up to five days, and pour the sauce all over before enjoying. If you’d prefer to eat the bowl warm, I recommend removing the cucumber and microwaving for 30 seconds to a minute to heat up.