Happy start to another week my friends! I suspect after Super Bowl Sunday yesterday that some of you may have over-indulged and are feeling.. not so fab. I thought today would be the perfect time to share an easy recipe to throw together and help get you back on track. I feel like any Monday is a great chance to start over and reset. I like to load up on veggies after indulging, so a colorful meal like these spring roll bowls are a perfect option! They are Whole 30 approved and super easy to customize based on your preferences.
I love recipes that you can customize and change up, so even if you’re eating somewhat of the same thing a few days in a row (which I so often do during the Whole 30), it’s at least a little different. I used shrimp as my protein, but you could also use chicken, beef, salmon, or whatever else your heart desires. Sometimes I also add radishes, cilantro, extra bell pepper, or even eggplant. Whatever sounds good to you will work!
I always love to dip my spring rolls in a peanut sauce, but since peanuts are not Whole 30 approved, I made my own version of an almond butter sauce that is so delicious. I like to double or triple the recipe to keep a lot on hand throughout my Whole 30. This sauce gives these spring roll bowls a creamy, savory taste. I mix it all together so it covers all of the veggies and shrimp! I love a sweet and spicy dipping sauce for spring rolls, too. I haven’t come up with a Whole 30 approved version of that on my own just yet, but did see this one that you can buy that might be just what I’ve wanting. I’ve noticed over the years of doing the Whole 30 that more and more pre-made sauces that are Whole 30 approved are being made, which is amazing! They are such great time savers and are so helpful for making better and healthier choices more regularly. This one is a Thai almond sauce that is Whole 30 approved if you’d rather just buy one to have on hand.
Below is the recipe for my Whole 30 approved spring roll bowls, which made enough for about four bowls for us!
For the almond butter sauce:
- 3.5 Tablespoons of almond butter
- 1/4 cup of coconut milk
- 1.5 Tablespoons of coconut aminos
- 1 Tablespoon of fish sauce
- 2 teaspoons of fresh lime juice
- 1 teaspoon of minced garlic
- 1/2 teaspoon of ginger
For the spring roll bowl:
- 1 pound of shrimp- peeled, deveined and tails cut off
- 2 spiralized cucumbers
- 1 spiralized zucchini
- 1/2 cup shredded carrots
- 1/2 cup of shredded purple cabbage
- 1 red bell pepper, cut into strips
- 1 avocado, sliced
- 1/4 cup of fresh mint
- 1/4 cup of fresh Thai basil
- 1 jalepeño pepper, sliced
- 1 Tablespoon of olive oil
- 1 Tablespoon of lime juice
- 1 Tablespoon of coconut aminos
- Sauté your shrimp in olive oil, lime juice, or coconut aminos on medium heat until cooked throughout, about 5-6 minutes. You can sub coconut, avocado, or sesame oil, too. Set aside when finished.
- While your shrimp are cooking, add all the ingredients for all the almond butter sauce into a food processor. *Make sure to mix your coconut milk together before you pour that in so it isn’t separated. Blend until combined and smooth. Scoop into a small bowl and set aside.
- Cut all of your veggies. Then, assemble them evenly into bowls. Top with shrimp and almond butter sauce. Enjoy!
Today marks the last day of my Whole 30!! Woohoo. I’m feeling reaaallly good and have more energy, am able to push through my workouts, and am sleeping better. Per usual as I wrap up a Whole 30, I’m going to switch up a few things in my daily lifestyle to be healthier and apply what I’ve learned from the past 30 days. This is always such a good reminder to me of healthy swaps I can make, that when I eat better I feel (and look) better, and that I have the will power to say no! It also reminds me how much I love to cook at home, so I know exactly what is going in my food.
If you all did a Whole 30 recently, I’d love to know how it went and what you plan to implement as a daily part of your life! XO