Spring Roll Bowls with Homemade Peanut Sauce

These spring roll bowls are loaded with marinated chicken thighs, rice noodles, crisp cucumbers and carrots, fresh herbs, and a creamy homemade peanut sauce that ties everything together. Each spring roll bowl has all the bright, crunchy flavors of fresh spring rolls without the extra work of rolling wrappers, which makes them especially good for easy weeknight dinners and meal prep lunches!

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Why You'll Love This Spring Roll Bowls Recipe

If you love easy bowl dinners like my Greek chicken bowls or my buffalo chicken rice bowls, these spring roll bowls are another easy dinner you'll probably end up making on repeat! The crunchy cucumbers, carrots, fresh herbs, and chewy rice noodles keep these bowls light and fresh, while the marinated chicken thighs and creamy peanut sauce make them filling enough for dinner.

The lightened-up peanut sauce is what makes the whole bowl work. It's creamy, savory, slightly sweet, and so easy to adjust depending on how thick or drizzly you like it. These bowls also work really well for meal prep since you can store all the components separately and throw the bowls together throughout the week.

Ingredients You’ll Need

• Boneless skinless chicken thighs: I love chicken thighs because they stay tender and flavorful, even after reheating! They work especially well for this recipe because the marinade caramelizes slightly as they bake.
• Cucumber: Adds a crunch and balances the richer peanut sauce.
• Matchstick carrots: Adds color and texture without extra chopping.
• Shredded purple cabbage: Adds extra crunch and color that makes these bowls feel even more like fresh spring rolls.
• Chopped green onions: Brings a mild onion flavor that keeps the bowls tasting fresh.
• Chopped cilantro: Adds brightness and gives the bowls that classic fresh spring roll flavor.
• Thai basil: Slightly peppery and more aromatic than sweet basil. It really stands out in these bowls.
• Peanuts: Adds crunch and a salty finish that pairs perfectly with the peanut sauce.
• Lime wedges: Fresh lime at the end keeps the bowls from tasting too heavy.

Chicken Marinade

• Coconut aminos: Keeps the marinade gluten-free while adding savory depth.
• Olive oil: Helps the chicken brown and keeps the marinade balanced.
• Minced garlic: Gives the chicken a bold savory flavor.
• Dijon mustard: Adds tang and helps coat the chicken evenly.
• Onion powder: Builds flavor.
• Hot sauce: Adds gentle heat without overpowering the bowls.
• Crushed red pepper: Gives the chicken a little extra kick.
• Salt: Helps season the chicken throughout.

Gluten-Free Peanut Sauce

• Creamy peanut butter: Creates the rich base of the sauce.
• Powdered peanut butter: I like to use PB2. It helps lighten the texture slightly while keeping the peanut flavor strong.
• Ground ginger: Adds warmth and pairs really well with the lime and herbs.
• Hot honey: Gives the sauce a sweet heat that works nicely with the savory chicken.
• Coconut aminos: Adds salty depth without soy sauce.
• Rice vinegar: Keeps the sauce bright and balanced.
• Toasted sesame oil: Adds that toasted sesame flavor you usually get from takeout peanut sauce.
• Salt: Helps round everything out.
• Hot water: Thins the sauce into a smooth drizzle consistency.

How to Make Spring Roll Bowls

Step 1: Preheat the oven to 425. Line a baking sheet with foil or parchment paper. Combine the chicken marinade ingredients in a bowl using a whisk.

Step 2: Add the chicken thighs to the bowl or dish and pour the marinade over. Toss so all sides are coated. Let them sit for 15 minutes (up to overnight).

Step 3: When ready to bake, take the chicken thighs out of the marinade and lay them spaced apart on the baking sheet. Bake for 20-25 minutes, or until golden brown and the internal temperature is 165 degrees. (You can also grill the thighs for 6-8 minutes on each side if preferred on medium high heat.)

Step 4: While the thighs are baking, combine the peanut sauce ingredients in a bowl. Add a little hot water at a time while whisking until it's saucy but not too runny. Set aside until ready to serve. Make your vermicelli noodles and slice your veggies.

Step 5: When the chicken is done cooking, slice it up. Assemble your bowls with some of the rice noodles, cucumbers, carrots, cabbage, and sliced chicken. Top with chopped green onions, cilantro, Thai basil, crushed peanuts, a squeeze of lime, and a hefty drizzle of the peanut sauce. Enjoy!

Storage & Make-Ahead Tips

These spring roll bowls are great for meal prep, but storing the components separately makes a huge difference in texture!

• Store the chicken, noodles, vegetables, herbs, and peanut sauce in separate containers in the fridge for up to 4 days.
• Add the peanuts and lime wedges right before serving so they stay crisp and fresh.
• The peanut sauce thickens in the refrigerator. Stir in warm water a little at a time until it loosens back into a pourable consistency.
• Leftover chicken is also really good tucked into lettuce wraps or added to salads the next day.

If you are looking for more easy, protein packed dinners, my carne asada bowls or viral cottage cheese taco bowls are favorites around here!

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