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Spring Roll Spaghetti Bowl

A fresh and fabulous take on spaghetti! If you wish to add protein to this meal, grilled shrimp, rotisserie chicken, or thinly sliced steak all work well!

Course dinner
Cuisine Asian
Keyword #spaghetti, #spring roll, gluten free, pasta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 8 ounces spaghetti
  • 2 cups carrots, peeled and cut into "matchsticks"
  • 2 cups seedless cucumbers, slice and cut into half moons
  • 4 green onions (scallions) sliced thinly on the diagonal
  • 1 shallot, peeled and thinly sliced
  • 1 cup each loosely packed cilantro, mint leaves and basil leaves
  • handful mixed baby greens
  • 3 tablespoons unsweetened almond butter
  • 3 tablespoons avocado oil or extra virgin olive oil
  • 3 tablespoons honey
  • 2 tablespoons lime juice
  • 1 tablespoon rice or apple cider vinegar or
  • 1 teaspoon sriracha
  • 1 teaspoon sea salt
  • 2 teaspoons freshly grated ginger
  • 1 clove garlic, grated
  • optional garnishes: sesame seeds, red pepper flakes, or peanuts


  1. Bring a large pot of salted water to boil. While waiting for water and pasta to cook, prep veggies and herbs

Make Sauce:

  1. Whisk together almond butter, oil, honey, lime, sriracha, salt, ginger and garlic. Mix until well blended, set aside

Put it all together!

  1. When pasta is cooked, strain in a colander, do not rinse. In a large bowl toss noodles with carrots, cucumbers, scallions, shallot, herb leaves and half the dressing. Serve in bowls over mixed greens, with additional dressing to taste. Garnish with additional options if desired. Serve!