Low FODMAP Spring Roll Bowls

Low FODMAP Spring Roll Bowls with Tahini Maple Sauce is a gluten-free and vegan recipe. It features all of the ingredients of a Vietnamese spring roll, but without all of the tedious work of rolling. A sweet and tangy sauce rounds out this complete vegan meal.

Since spring is finally here, I thought it would be the perfect time to share this recipe for spring roll bowls. I’ve made Vietnamese Spring Rolls a couple of times. Although I loved the flavor, rolling them in thin rice paper was a little too tedious for me. It wasn’t difficult, but it tried my patience. So I thought I would try making a bowl instead. The Low FODMAP Spring Roll Bowls with Maple Tahini Sauce recipe was born.

I thought these bowls would make a delicious lunch, so I decided to add some protein in the form of marinated tofu to round them out. I started using tahini a lot last year and appreciated what a wonderful base it would be for the Tahini Maple Sauce to accompany the bowls. Hopefully I will have some more recipes with tahini to share with you soon, but until then I give you this sauce. It’s the perfect finishing touch to these cold spring roll noodle bowls. Enjoy!

Try these other low-FODMAP tofu recipes from my collection:

• Red Cabbage Stir-Fry with Tofu
• Tofu Fried Rice
• Chinese Tofu Soup with Bok Choy
• Marinated Baked Tofu – 2 Ways!

Print

Low FODMAP Spring Roll Bowl with Tahini Maple Sauce

This recipe features all of the ingredients of a Vietnamese spring roll, but without all of the tedious work of rolling. A sweet and tangy sauce rounds out this complete vegan meal.

Course Main Course

Keyword gluten-free, low-fodmap, maple, noodle bowl, spring roll, tahini, vegan, vietnamese

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

Marinated Tofu

• 12 oz. extra firm tofu, drained and cubed
• 2 tablespoons soy sauce or gluten-free tamari
• 2 tablespoons rice vinegar

Bowls

• 8 oz. Stir-Fry Brown Rice Noodles (I like Thai Kitchen)
• 1 cup chopped red bell pepper
• 1 cup shredded carrots
• ½ cup thinly sliced green onions, green parts only
• ½ cup chopped fresh mint leaves
• ¼ cup chopped fresh cilantro leaves

Sauce

• ¼ cup tahini
• 3 tablespoons pure maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce or gluten-free tamari

Instructions

• Place the tofu on a large plate. Whisk together the 2 tablespoons soy sauce and 2 tablespoons rice vinegar and drizzle over the top of the tofu. Set aside to marinate.
• Prepare noodles according to package directions. Rinse with cold water and drain. Evenly distribute noodles between four large bowls. Top noodles with marinated tofu, red bell pepper, carrots, green onions, mint and cilantro, evenly distributing between the four bowls as well.
• To make the sauce, whisk the tahini, maple syrup, 2 tablespoons rice vinegar and 1 tablespoon soy sauce in a small bowl. Serve alongside prepared bowls.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.