Sol-ti Spring Roll Bowl

Creator: Katie Schlegel @theallnaturalvegan

Ingredients

  • 1 Package Kelp Noodles
  • ⅓ Cup Edamame
  • 1 Bell Pepper, thinly sliced
  • 1 Medium Carrot, shredded
  • ½ Cucumber, thinly sliced
  • ⅓ Cup Fresh Cilantro, chopped
  • 4–5 Radishes, thinly sliced
  • ⅓ Cup Peanut Butter
  • 1 Bottle of Sol-ti GINGER SuperShot®
  • 2 TBSPs Soy Sauce
  • 1 TBSP Maple Syrup

Instructions

1. Prepare the Kelp Noodles

  • Prepare the kelp noodles according to package instructions (rinse well and soften if needed). Drain and set aside.
Clear glass bowl with Kelp Noodles on a wooden surface

2. Prepare the Vegetables

  • Chop the bell pepper, shred the carrot, slice the cucumber and radishes, and prepare the edamame and cilantro.
Sliced vegetables including carrots, yellow bell peppers, cucumbers, and radishes on a wooden cutting board.

3. Make the Peanut Sauce

  • In a small bowl, whisk together the peanut butter, GINGER SuperShot®, soy sauce, and maple syrup until smooth and creamy. Add 1–2 tablespoons warm water if needed to thin.
Peanut Sauce in a white container with a gold spoon

4. Assemble the Bowl

  • Add the kelp noodles to a large bowl and top with edamame, bell pepper, carrot, cucumber, radishes, and cilantro.
Spring Roll Bowl with various vegetables and kelp noodles on a yellow background

5. Add Sauce and Serve

  • Drizzle generously with the ginger peanut sauce and toss until well combined.
  • Serve immediately and enjoy.
Spring Roll Bowl with various vegetables and kelp noodles with Bottle of GINGER SuperShot on a yellow background

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