20-minute Summer Roll Bowl
- 2 cucumbers
- 4 big carrots
- 1 yellow pepper
- For the sauce:
- 3 tablespoons peanut butter Crunchy
- 2 tablespoons soy sauce
- Juice of half a lime
- 1 piece thumb-sized ginger grated
- 1½ tsp honey
- 3 - 4 tablespoons water
- chilli flakes
Process cucumbers and carrots with a spiral cutter * to make vegetable noodles. Wash the peppers, remove seeds and cut into strips. Wash salad and spin dry. Split everything on two bowls.
For the sauce, mix all remaining ingredients. Dilute to desired consistency with water.
Drizzle the sauce over the Summer Roll Bowls and serve.
The Summer Roll Bowls can be prepared well. Simply store the vegetables and sauce in separate airtight containers until serving in the refrigerator.