Tangy Spring Roll Bowls

Servings:

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

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.