This vegan spring roll bowl meal prep makes four lunch portions that you can enjoy through the week! With crumbled tofu, crunchy veggies, and a tangy peanut sauce.
If you are looking to reduce your meat consumption, a great place to start is with your lunches! Vegetarian and vegan proteins are easy to work with and often rival their meat-based alternatives. This Farro Arugula Salad is proof of that!
Today, I’m taking the spring roll, healthifying it, veganizing it, and serving it up in a bowl (because NO ROLLING).
This vegan spring roll bowl meal prep is delicious with crumbled tofu (which mimicks ground pork surprisingly well), and a tangy peanut sauce.
It’s easy to prep and keeps amazingly well!
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These spring roll bowls
- are vegan, gluten-free friendly, and low in calories (but still filling!)
- keep amazingly well
- have the most delicious tangy peanut sauce
How to make them
We are basically taking our favorite spring roll ingredients (cabbage, carrots, and adding in some bell peppers), making vegan swaps (ground pork is swapped for ground tofu), adding in a dressing version of our favorite peanut dipping sauce, and calling it a day.
- Mash tofu, toss in soy sauce, arrange on a baking sheet, and broil until it has a chewy ‘ground meat’ texture
- Shake up peanut sauce and divide between condiment containers
- Chop or spiralize veggies and divide between 3 cup meal prep containers
- Add the tofu and you’re done!
Can I swap the tofu for something else? Sure, you could swap for chickpeas if you are vegan, or ground meat if you are not vegan.
Can I make this low carb? These bowls have just 13 g net carbs, most of which come from the vegetables. If you wanted to lower the carb count even further you could try swapping the carrot for shredded brussels sprouts and swap the tofu for ground meat.
Can I swap the peanut butter? Yes, almond butter works as well.
Wondering what to pack for lunch with this recipe?
Here are some of my favorite portable vegan snacks:
- roasted chickpeas– these spicy roasted chickpeas actually get spicy and stay that way!
- energy bites– I have 7 No Bake Energy Bites flavors for you to pick from
- veggies & dip– we love these 7 Amazing Hummus Recipes! Smoky sweet potato hummus is my fave.
- chia pudding– this Chocolate Chia Pudding tastes like a treat but is good for you!
Tips & equipment
- I shook up my peanut sauce in one of these 1 pint mason jars
- I recommend using 3 cup meal prep containers so you have room to stir it all up in the sauce
- Looking for more vegan meal prep recipes? Check out this Vegan Sushi Bowl Meal Prep, this Chickpea Salad Bento Box and this round up with more than 65 Vegan Meal Prep Recipes
Vegan Spring Roll Meal Prep
- 12 oz block of extra firm tofu
- 1 tablespoon reduced sodium soy sauce
- 2 carrots (shredded)
- 4 cups cabbage (shredded or finely chopped)
- 1 bell pepper (finely chopped)
- 1/4 cup natural-style creamy peanut butter (63 g; almond butter may be subbed)
- 2-4 tablespoons water
- 2 tablespoons hoisin sauce (38 g)
- 1/2 lime (juiced; roughly 1 tablespoon)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon toasted sesame oil
- Heat oven broiler.
- Mash tofu in a bowl using a potato masher. Toss in soy sauce to coat. Spread out on a baking dish.
- Broil tofu, shaking and stirring every 2 minutes, for a total of 5-10 minutes, or until tofu is golden and slightly crispy.
- Remove from oven and allow to cool.
Meal Prep Bowls
- Divide carrot, cabbage and bell peppers between meal prep containers (I recommend a 3 cup meal prep container for this recipe).
- Shake or stir up peanut sauce and divide between condiment containers.
- Divide tofu between meal prep containers.
- Store in the fridge for up to 4 days.
- To serve, toss everything in the peanut sauce and enjoy cold.