Spring Roll Bowls with Sunflower Butter Sauce

SPRING ROLL BOWLS

• 1 head butter leaf lettuce
• 2 cups uncooked brown rice
• 1 pound cooked shrimp
• 1.5 cups red cabbage thinly sliced
• 1.5 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

• 1/2 cup Organic SunButter Sunflower Butter
• 1/2 cup full-fat canned coconut milk
• 2 tablespoons liquid aminos
• 2 tablespoons rice vinegar
• 2 tablespoons pure maple syrup
• 1 clove garlic minced
• 2 teaspoons fresh ginger peeled and grated
• 2 teaspoons Sriracha sauce