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Spring Roll Bowls with Sunflower Butter Sauce | TheRoastedRoot.net #healthy #dinner #recipe #paleo
Spring Roll Bowls with Sunflower Butter Sauce
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Main Course
Servings: 4 people
Author: Julia
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
Instructions
  1. Add all of the ingredients for the Sunflower Butter Sauce to a blender and blend until completely smooth. Refrigerate until ready to use.

  2. 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!