Description
Explore the essence of fresh dining with our Spring Roll Bowls, featuring a symphony of bright vegetables, tender shrimp, and a tantalizing homemade peanut sauce. Each bowl is a blend of textures and flavors that echo classic spring roll elements, but with the ease and comfort of a wholesome bowl meal.Perfect for a busy weeknight or a leisurely lunch, these Spring Roll Bowls are not only visually appealing but also packed with nutrients. The customizable ingredients allow you to adjust to your taste or dietary needs, making it a versatile option for any day of the week.
Ingredients
Peanut Sauce:
1/3 cup natural peanut butter
3 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon low sodium soy sauce, tamari for gluten-free
1 teaspoon sriracha
1/2 teaspoon fish sauce (optional)
1 teaspoon grated fresh ginger
1/2 teaspoon grated garlic
3–4 tablespoons hot water
Other Ingredients:
1 pound peeled and deveined shrimp
8 ounces uncooked rice noodles
1 avocado, peeled and sliced
1 cup shredded carrots
1 red bell pepper, sliced
1 cup sliced cucumbers
1 cup thinly sliced red cabbage
1 jalapeño, sliced thin
Instructions
Prep and chop all of the vegetables.
Cook the rice noodles according to the package instructions, then rinse under cold water.
For the peanut sauce, whisk together all ingredients until smooth, adjusting seasoning with salt as needed.
In a skillet over medium-high, heat a splash of olive oil. Season the shrimp with salt and pepper, then cook in a single layer for 1-2 minutes per side until opaque.
Assemble the bowls: distribute noodles, top with veggies and shrimp. Drizzle with peanut sauce, garnish with cilantro and a lime wedge if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 450