The Dinner Planner


Spring Roll Bowls

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Servings 4


  • 200 grams rice vermicelli
  • 500 grams chicken breast or rotisserie chicken - shredded
  • ¼ cabbage - shredded
  • 1 cucumber - cut in half lengthways, deseeded and cut into half moons.
  • 2 carrot - julienned on mandolin or grated.
  • 1 avocado - sliced
  • ¼ cup mint
  • ¼ cup coriander

Peanut Dressing

  • 4 `tbsp smooth peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 lime - juiced
  • 1 tbsp ginger - minced
  • 1 tbsp sesame oil
  • 1 tsp siracha



  • If using rotisserie chicken, shred and set aside.
    If using chicken breast, marinate it in a couple of tablespoons of soy sauce and crushed garlic overnight. Cut in half lengthways and cook in oven on 180C for 20-25 minutes. Shred.

Peanut Dressing

  • Combine the peanut butter, soy sauce, rice wine vinegar, lime juice, ginger, sesame oil and siracha in either a small blender or hand mixer.
  • Prepare the vegetables - shred cabbage (easily done with a peeler too), slice cucumber, julienne or grate carrot and slice avocado.
  • Cook the rice noodles for a minute in boiling water. Reserve a little of the cooking water. Drain. Add a couple of tablespoons of the peanut dressing and a some of the reserved water to loosen. Stir to combine.

To Serve

  • Add a little bit of everything in bowls, sprinkle over coriander and mint and drizzle over dressing.


Calories: 574kcal | Carbohydrates: 60g | Protein: 35g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 873mg | Potassium: 1146mg | Fiber: 8g | Sugar: 7g | Vitamin A: 5326IU | Vitamin C: 37mg | Calcium: 80mg | Iron: 2mg

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