Vegan Spring Roll Bowl

Summary

Ingredients

• 150 g rice noodles
• 1 red pepper (s)
• 1 carrot (s)
• 1 avocado (s)
• 0.33 cucumber (s)
• 0.5 ½ bunch basil
• 0.5 ½ bunch coriander
• 0.5 ½ bunch mint
• 2 tablespoon jalapeños
• 2 tablespoon peanuts, chopped

For the dressing:

• 3 clove (s) garlic
• 4 tablespoon vegetable oil
• 4 tablespoon agave syrup
• 4 tablespoon lime juice
• 3 tablespoons water
• 2 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon flakes (algae flakes)
• 1 teaspoon salt

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Instructions

1. Halve the cucumber and cut into thin slices. Cut or slice the carrot into thin strips, also cut the bell pepper and avocado into thin strips. Chop the herbs.
2. Mix the sauce ingredients in the mixer to form a smooth sauce. Stir some of the sauce into the cucumber slices.
3. Cook the rice noodles in boiling water for 3 minutes. Drain and mix with the sauce, herbs, bell pepper, carrot and half of the cucumber. Garnish the salad with the remaining cucumber, avocado, jalapeños and the chopped peanuts.