Vermicelli Vegan Bowl

Description

Vermicelli Vegan Bowl combines fresh, wholesome ingredients into a satisfying plant-based meal. With a base of light vermicelli noodles, this bowl offers a balance of fiber, protein, and antioxidants, making it a perfect option for those seeking both flavor and nourishment. The vermicelli noodles provide a light yet filling foundation, offering a quick source of energy. When made from rice or other whole grains, they can also contribute important B vitamins and fiber, supporting digestion and helping to stabilize blood sugar levels.

Fresh vegetables and herbs commonly used in a vermicelli bowl are packed with vitamins, minerals, and antioxidants. Vegetables like carrots, and leafy greens are rich in vitamin C, vitamin A, potassium, and folate, supporting immune function, skin health, and cardiovascular health. These ingredients are also high in water content, contributing to hydration and digestive health. The addition of plant-based proteins, such as tofu, helps to balance the dish, providing all the essential amino acids necessary for muscle repair and overall body function. These proteins are also packed with fiber and iron, supporting energy production and healthy blood circulation.

Herbs and spices commonly found in vermicelli bowls, like cilantro, mint, provide anti-inflammatory properties and antioxidants that support immune function and digestion. They also add refreshing flavors and help improve gut health. Overall, this bowl is a nutrient-dense, well-rounded dish that supports digestive health, boosts immunity, provides sustained energy, and promotes heart health. It’s a perfect choice for a light yet filling plant-based meal packed with essential nutrients.

For the Dressing:

1/4 cup (60 ml) unseasoned rice vinegar

Juice of 1/2 lime

2 tablespoons soy sauce* or 1 tablespoon vegetarian fish sauce

1/4 cup (60 ml) sweet chili sauce

1–2 tablespoons water, to thin (if necessary)

For the Bowl:

1 batch sweet chili tofu*

4 ounces (110 g) vermicelli noodles*

1/4 head leafy green lettuce, chopped

1 medium carrot, finely shredded or grated

2 persian cucumbers, thinly sliced (or 1/2 English)

1/2 red bell pepper, thinly sliced

1 cup (100g) bean sprouts

1/2 cup chopped fresh herbs: cilantro, mint, thai basil, and/or Vietnamese perilla

1/4 cup (30 g) dry roasted peanuts