Vegan spring roll bowl

Ingredients for 2 servings:

• 150 g rice noodles
• 1 red bell pepper(s)
• 1 carrot(s)
• 1 avocado(s)
• 0.33 cucumber(s)
• ½ bunch basil
• ½ bunch coriander
• ½ bunch mint
• 2 tbsp jalapeño(s)
• 2 tbsp peanuts, chopped
• 3 garlic cloves
• 4 tbsp vegetable oil
• 4 tbsp agave syrup
• 4 tbsp lime juice
• 3 tbsp water
• 2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 1 tbsp flakes (seaweed flakes)
• 1 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes

With sweet garlic-lime dressing

Halve the cucumber and slice thinly. Slice or grate the carrot into thin strips, and slice the bell pepper and avocado into thin strips. Chop the herbs. Blend the sauce ingredients in a blender until smooth. Stir some of the sauce into the cucumber slices. Cook the rice noodles in boiling water for 3 minutes. Drain and toss with the sauce, herbs, bell pepper, carrot, and half of the cucumber. Garnish the salad with the remaining cucumber, avocado, jalapeños, and chopped peanuts.