Spring Roll Bowls with Sunflower Butter Sauce
Spring rolls deconstructed into a delicious bowl are delicious! Make a meal out of your favorite spring rolls!
Servings: 4 people
Ingredients
SPRING ROLL BOWLS
- 1 head butter leaf lettuce
- 2 cups uncooked brown rice
- 1 pound cooked shrimp
- 1-1/2 cups red cabbage thinly sliced
- 1-1/2 cups carrot peeled and grated
- 1/2 large cucumber thinly sliced
- 2 ripe avocados sliced
- 1 4- ounce container alfalfa sprouts
- 4 sprigs fresh mint chopped
SUNFLOWER BUTTER SAUCE
- 1/2 cup Organic SunButter Sunflower Butter
- 1/2 cup full-fat canned coconut milk
- 2 tablespoons liquid aminos
- 2 tablespoons rice vinegar
- 2 tablespoons pure maple syrup
- 1 clove garlic minced
- 2 teaspoons fresh ginger peeled and grated
- 2 teaspoons sriracha sauce
Instructions
- Add all of the ingredients for the Sunflower Butter Sauce to a blender and blend until completely smooth. Refrigerate until ready to use.
- Cook the rice according to package instructions. Layer 4 bowls with butter leaf lettuce, cooked brown rice, shrimp, shredded cabbage, grated carrot, cucumber slices, and avocado. Top with fresh mint or basil and desired amount of Sunflower butter sauce. Serve and enjoy!
Nutrition
Serving: 1grams