Spring Roll Bowl

Get ready for some serious flavor!! It doesn’t get much better than crunchy, rainbow veggies, golden sesame tofu, fresh aromatic herbs, and peanut sauce in a big delicious spring roll bowl? The spicy sweet combination of fresh mango and peanut sauce is inspired by Thai spring rolls and perfect for a warm summer day.

If you make this flavor-packed spring roll bowl, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.

Other Salads & Bowls You’ll Love:

Spring Roll Bowl

The spicy sweet combination of fresh mango and peanut sauce is inspired by Thai spring rolls and perfect for a warm summer day.
5 from 1 vote
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Active Time: 15 minutes
Servings 2



  • 2 handfuls butter lettuce chopped, or other salad greens of choice
  • 1 cup shredded purple cabbage
  • 1/2 cucumber, sliced
  • 1/2 red bell pepper, chopped
  • 1 carrot, grated
  • 1 cup mung bean sprouts, optional but delicious and crunchy!
  • 1 fresh mango, diced

Golden Sesame Tofu

  • 1 package firm tofu, or extra firm
  • 2 tbsp arrowroot powder, or cornstarch
  • 1 tbsp toasted sesame oil

Easy Peanut Sauce (4 Servings)

  • 1/2 cup peanut butter, or sub almond butter, or dry roasted peanuts, 4 oz
  • 1 tbsp fresh ginger
  • 1 clove garlic
  • 2 tbsp soy sauce, or tamari for gluten free
  • 2 tbsp rice vinegar, or apple cider vinegar
  • 1/4 tsp chili garlic sauce
  • 1 lime, juiced
  • 4 oz coconut milk, or water


  • 2 tbsp fresh cilantro, or basil, or mint, or all three!
  • 2 tbsp dry roasted peanuts, optional, for garnish


Golden Sesame Tofu

  • Cut the unpressed tofu into 1-inch cubes and pat them dry with a clean towel or paper towel. Place them on a baking sheet lined with parchment paper.
  • Sprinkle 1-2 tablespoons of arrowroot powder or cornstarch over them and gently toss to coat. Drizzle 1 tablespoon of sesame over them, and a sprinkle of salt. Gently toss around on the pan to evenly coat.
  • Bake for 15-20 minutes, until a nice golden crust has formed and they are sizzling.

Peanut Sauce

  • Blend all ingredients in a small blender cup, or in a small jar with an immersion blender.
  • Add water or coconut milk, a little at a time, to reach desired pourable consistency.
  • Adjust the taste to your liking by adding in more condiments such as chili oil, lime juice, ginger, garlic, or chili paste.

Assembling the Bowls

  • Chop all the salad veggies and mango. Arrange beautifully in your bowl and admire all the colors. Extra credit for organizing your bowl in rainbow colored order 🌈
  • Place the tofu on top of your beautiful salad, drizzle with peanut dressing, and garnish with fresh herbs and dry roasted peanuts.
  • Enjoy!
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  1. Elaine Hughes

    It looks divine!!!!!  I’ve always loved peanut sauce. Elaine

    Sent from Yahoo Mail for iPhone

  2. Erin K

    I think it’s a great idea to format your recipes so that someone who is unfamiliar with BLE would be able to follow. I’ve followed BLE in the past and haven’t stuck to it. I continue to follow you & enjoy your recipes. I also write emails to my coworkers sharing healthy information, I’d love to include links to your recipes so it would be great if they were a little easier for everyone to understand. Thank you for your work.

  3. Looks amazing! Can’t wait to try it. I love how creative you are with all my favorite plant based foods.

  4. Lauren Kutler

    I’m looking for a cauliflower Mexican rice dish to adapt into BLE. I found some Mexican sausage from the field company that you’ve suggested for protein. I know Mexican rice has tomato sauce or paste in it with spices. I was wondering if you would have a recipe that would help with how many ounces and stuff for a lunch portion with cauliflower rice. Thanks for your help.

    • Hi Lauren, I’ve never tried cauliflower rice, but I know people are into it. I don’t think it really tastes or behaves like rice in a way that would translate to Mexican rice, have you tried googling a recipe? I’d just portion the individual categories separately and mix it all together. Many people in BLE use tomato sauce/paste as a condiment and don’t count it.

  5. Eating this right now for lunch and LOVING IT. It’s so nice and cool, refreshing and tasty! It’s been super hot in the Bay area where I live so I was looking for a recipe that wouldn’t require any cook time. Bingo! Also on the menu is Gazpacho, which I haven’t found a BLE recipe for so I’m going to make it myself. Katie, I’d love to see how you’d adapt that one, if you’re so inspired (and to save myself from BLE math). Anyway, I love this site! Thanks for making such great food!

  6. Nancy Eastwood

    This salad is amazing! It’s crisp and fresh and I could drink the peanut dressing it’s so good!

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