Spring Roll Bowls with Homemade Peanut Sauce

Name: Spring Roll Bowls with Homemade Peanut Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 6 boneless skinless chicken thighs; 1 cucumber (sliced into rounds); 1 cup matchstick carrots; 1 cup shredded purple cabbage; 1/3 cup chopped green onions; 1/3 cup chopped cilantro (for serving); 1/4 cup Thai basil (chopped, for serving); 1/4 cup peanuts (crushed, for serving); Lime wedges (for serving); 1/2 cup coconut aminos; 1 tbsp olive oil; 2 cloves minced garlic; 1 tsp dijon mustard; 1 tsp onion powder; 1 tsp hot sauce; 1/2 tsp crushed red pepper; 1/2 tsp salt; 1/4 cup creamy peanut butter; 1/4 cup powdered peanut butter (I like PB2); 1/2 tsp ground ginger; 1 tbsp hot honey (+ more if you like it sweeter); 1/4 cup coconut aminos; 1 tsp rice vinegar; 1 tsp toasted sesame oil; 1/4 tsp salt; 2 tbsp hot water (+ more if needed)

frommaryswholelife.com www.maryswholelife.com/spring-roll-bowls

This spring roll bowls recipe is loaded with marinated chicken thighs, rice noodles, crisp cucumbers and carrots, fresh herbs, and a creamy homemade peanut sauce that ties everything together. Each spring roll bowl has all the bright, crunchy flavors of fresh spring rolls without the extra work of rolling wrappers, which makes them especially good for easy weeknight dinners and meal prep lunches!

50 min

cook 30 min

American

5.0 (1)

Ingredients

Instructions

Preheat oven to 425. Line a baking sheet with foil or parchment paper.
Combine the chicken marinade ingredients in a bowl using a whisk. Add the chicken thighs to a bowl or dish and pour the marinade over. Toss so all sides are coated. Let them sit for 15 minutes (up to overnight).
When ready to bake, take the chicken thighs out of the marinade and lay them spaced apart on the baking sheet. Bake for 20-25 minutes or until golden brown and they reach 165 degrees internal temp.*
While the thighs are baking, combine the peanut sauce ingredients in a bowl. Add a little hot water at a time while whisking until its saucy but not too runny. Set aside until ready to serve.
Make your vermacelli noodles and slice your veggies.
When the chicken is done cooking, slice it up. Assemble your bowls with some of the rice noodles, cucumbers, carrots, cabbage, and sliced chicken. Top with chopped green onions, cilantro, Thai basil, crushed peanuts, a squeeze of lime, and a hefty drizzle of the peanut sauce. Enjoy!

Nutrition

Calories: 512 kcal
Carbohydrate Content: 29 g
Protein Content: 43 g
Fat Content: 25 g
Saturated Fat Content: 5 g
Trans Fat Content: 0.03 g
Cholesterol Content: 161 mg
Sodium Content: 1799 mg
Fiber Content: 5 g
Sugar Content: 10 g
Unsaturated Fat Content: 18 g
Serving Size: 1 serving