Spring Roll Bowls

A super fresh, colorful and tasty meal perfect for the hot days of summer!

Ingredients:

• 1 red bell pepper

• 1 yellow bell pepper

• 2 medium carrots

• 1 English cucumber

• 4 cups chopped lettuce of choice

• 2 cups cooked brown rice

• 1 lb cooked shrimp, peeled and deveined

Dressing:

• 1/4 cup all-natural almond butter

• 2 tsps toasted sesame oil

• 1 Tbsp white wine vinegar

• 2 Tbsps Braggs liquid aminos

• 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:

1. Start by prepping your veggies. Cut into tiny sticks/julienne the peppers, carrots and cucumber.

2. To assemble your bowls, add your chopped lettuce and cooked brown rice equally at the base of your meal prep bowls.

3. Top evenly with cooked shrimp and the veggies as shown.

4. In a small jar, combine the almond butter, sesame oil, honey, coconut aminos, hot water and garlic powder.

5. Shake vigorously to emulsify, then drizzle evenly over your spring roll bowls as desired.

6. Alternatively, you may whisk your dressing in a small bowl.

7. Sprinkle with green onions and sesame seeds.