Spring Roll Bowls
A delicious, colorful meal that takes me on a mental vacation across the world! All done in just one skillet, with fresh vegetables and sweet + salty tastes of coconut aminos (a soy sauce substitute). Everything one could crave in a crunchy, loaded spring roll piled into a warm mixture. Enjoy this family-friendly meal on a bed of leafy greens or simply with a fork, and fall in love at first bite with every flavor!
Ingredients:
avocado oil, for cooking
1 cup (rainbow) carrots
1 cup red cabbage
1/2 cup sliced mushrooms
1/3 cup scallions
1.5 cups alfalfa sprouts
2 tbsp coconut aminos (a soy sauce substitute)
1 tbsp fresh mint leaves, minced
1 tsp ginger
Directions:
In a medium pan, drizzle about a tbsp of avocado on it and turn the burner on low heat.
Slice the carrots, cabbage, and mushrooms so they are shredded into strips and the dice the scallions.
Place all of the sliced and diced veggies into the warm pan and sauté them for about 6 minutes, with the burner’s heat turned up to low-medium, if not already done.
Add in the sprouts and stir everything around. Sauté everything for a final minute.
Pour in the coconut aminos, and sprinkle in the mint leaves and ginger. Give everything a stir, and let this simmer until the coconut aminos are well-incorporated into the veggies.
Transfer to a bowl, or a few, and enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to one week once they are completely cooled.
Notes:
Feel free to add some chicken or shrimp, or whatever form of protein you’re craving! Simply add this in on step 2, if raw or frozen, or on step four to just heat the meat.
