Spring Roll Bowls with Sunflower Butter Sauce
Spring Roll Bowls with Sunflower Butter Sauce combine crisp lettuce, cooked brown rice, shrimp, and fresh vegetables like cabbage, carrot, cucumber, avocado, and alfalfa sprouts. A creamy, tangy sunflower butter sauce with coconut milk, garlic, ginger, and Sriracha ties the fresh ingredients together in a vibrant, textural bowl meal.
Ingredients
SPRING ROLL BOWLS
- 1 head butter leaf lettuce
- 2 cups brown rice uncooked
- 1 pound Shrimp cooked
- 1.5 cups red cabbage thinly sliced
- 1.5 cups carrot peeled and grated
- 1/2 cucumber thinly sliced, large
- 2 avocado sliced, ripe
- 1 (4-ounce) container alfalfa sprouts
- 4 mint chopped, fresh sprigs
SUNFLOWER BUTTER SAUCE
- 1/2 cup sunflower butter Organic SunButter brand
- 1/2 cup coconut milk full-fat, canned
- 2 tablespoons liquid aminos
- 2 tablespoons rice vinegar
- 2 tablespoons pure maple syrup
- 1 clove garlic minced
- 2 teaspoons ginger peeled and grated, fresh
- 2 teaspoons Sriracha sauce
Instructions
- Add all of the ingredients for the Sunflower Butter Sauce to a blender and blend until completely smooth. Refrigerate until ready to use.
- Cook the rice according to package instructions. Layer 4 bowls with butter leaf lettuce, cooked brown rice, shrimp, shredded cabbage, grated carrot, cucumber slices, and avocado. Top with fresh mint or basil and desired amount of Sunflower butter sauce. Serve and enjoy!
Nutrition Information
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 950
% Daily Value*
| Serving | 1Serving (of 4) | |
| Calories | 950kcal | 48% |
| Carbohydrates | 110g | 37% |
| Protein | 37g | 74% |
| Fat | 42g | 65% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.