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Sprinkle with green onions and sesame seeds.
..
Tangy Spring Roll Bowls
A super fresh, colorful, and tasty meal idea perfect for the hot days of Summer!
These Spring Roll Bowls are great if you have pre-cooked shrimp in your fridge or freezer because there are those days when it’s just way too hot to heat up the kitchen to cook anything!
The homemade dressing is a chef’s kiss!
Do not skip it!
The dressing recipe takes several very basic pantry ingredients and levels them up…WAY UP! It’s so good!
Seems like I go through times where I make and eat LOTS of bowls such as this one…
I get on a little kick of creating and enjoying them often…then I’ll forget about them for a bit.
Bowls like these are great for when you don’t know what to make or want to prep a few meals ahead of time.
Experiment with your own combos!
âž¡ï¸ For Meal Prep:
Place your leftovers into glass food prep containers in the fridge for future meals throughout the week.
I would recommend storing this dish in the fridge for 2-3 days max.
If possible, keep dressing separate, adding your dressing immediately before serving.
4 servings
Ingredients:
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 medium carrots, julienned
1 English cucumber, julienned
4 cups chopped lettuce of choice
2 cups cooked brown rice
1 lb cooked shrimp, peeled and deveined
Dressing:
1/4 cup all-natural peanut butter
2 tsps toasted sesame oil
1 Tbsp white wine vinegar
2 Tbsps liquid coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
2 Tbsps raw honey
2 Tbsps hot water
1/2 tsp garlic powder
Toppings:
3 green onions, sliced on the diagonal
2 tsps sesame seeds, for garnish
Instructions:
Start by prepping your veggies. Cut into tiny sticks/julienne the peppers, carrots, and cucumber.
To assemble your bowls, add your chopped lettuce and cooked brown rice equally at the base of your meal prep bowls.
Top evenly with cooked shrimp and the veggies as shown.
In a small jar, combine the peanut butter, sesame oil, honey, coconut aminos, hot water, and garlic powder.
Shake vigorously to emulsify, then drizzle evenly over your spring roll bowls as desired.
Alternatively, you may whisk your dressing in a small bowl.
Sprinkle with green onions and sesame seeds.
Enjoy!
💚Rachel
Ingredients
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 2 medium carrots, julienned
- 1 English cucumber, julienned
- 4 cups chopped lettuce of choice
- 2 cups cooked brown rice
- 1 lb cooked shrimp, peeled and deveined
- Dressing:
- 1/4 cup all-natural peanut butter
- 2 tsps toasted sesame oil
- 1 Tbsp white wine vinegar
- 2 Tbsps liquid coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 2 Tbsps raw honey
- 2 Tbsps hot water
- 1/2 tsp garlic powder
- Toppings:
- 3 green onions, sliced on the diagonal
- 2 tsps sesame seeds, for garnish
Instructions
- Start by prepping your veggies. Cut into tiny sticks/julienne the peppers, carrots, and cucumber.
- To assemble your bowls, add your chopped lettuce and cooked brown rice equally at the base of your meal prep bowls.
- Top evenly with cooked shrimp and the veggies as shown.
- In a small jar, combine the peanut butter, sesame oil, honey, coconut aminos, hot water, and garlic powder.
- Shake vigorously to emulsify, then drizzle evenly over your spring roll bowls as desired.
- Alternatively you may whisk your dressing in a small bowl.
- Sprinkle with green onions and sesame seeds.
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