Lunch Is Served With This Vegan Vietnamese Salad Bowl
Try this Vietnamese salad bowl for lunch.

If you’re looking for a light and fresh lunch or dinner, this Vietnamese Salad Bowl recipe is for you!

It is a recipe that’s packed with flavors, yet it’s pretty easy to make. This salad bowl recipe is so vibrant and fresh, I love eating dishes like this. You can’t tell from the picture because of the bowl I chose, but there’s a whole head of green leaf lettuce under there! It’s a massive salad! This Vietnamese Salad Bowl recipe is enough for two people for a lunch portion.

The salad features lettuce, red bell peppers, cucumbers, carrots, cabbage, Thai chili, and rice sticks. It also includes delicious tofu that’s seasoned with tamari, rice vinegar, sriracha sauce, ginger, and coconut sugar. The dressing is made with only three simple ingredients: seasoned rice vinegar, coconut sugar, and coconut aminos.

This recipe contains 801 calories, seven grams of fat, 159 grams of carbs, and 30 grams of protein. It is vegan, gluten-free, and the dressing is low-fat because it’s oil-free!

I hope you like this Vietnamese Salad Bowl Recipe!

Additional Salad Recipes

On the hunt for more delicious, yet healthy, lunch or dinner recipes? Try making this vegan “chicken” salad sandwich. Similar to my Vietnamese Salad Bowl recipe, you can whip this one up in a matter of minutes. This vegan “chicken” sandwich recipe only requires a handful of ingredients. These include celery, meatless chicken strips, vegan mayo, green onions, almond milk, and various seasonings. To make it, simply cook the vegan chicken strips, cut them up into chunks or shred them in a food processor, and add in the other ingredients! And lunch or dinner is served.

You can also try this easy vegan quinoa tabbouleh salad. It is light, fresh, and makes the perfect side dish to any dinner or lunch! The recipe is also both vegan and gluten-free. The salad is light and fresh yet it’s packed with protein and healthy fats to keep you feeling full. The salad features onion, cucumber, chickpeas, parsley, and bell pepper. If you’re not a fan of bell pepper, you can always substitute it for tomatoes.

This recipe was republished with permission from Everyday Vegan Food.