Spring Roll Bowl Recipe: Fresh, Healthy, and Easy to Make

Base: 8 oz rice noodles or 4 cups of mixed greens.

Veggies: 1 carrot (julienned), 1 cucumber (sliced thin), 1 red bell pepper (thinly sliced), and 1 cup shredded purple cabbage.

Protein: 8 oz shrimp (grilled), chicken (shredded), or tofu (pan-fried).

Sauce: ½ cup peanut sauce (store-bought or homemade).

Toppings: Fresh cilantro, mint, sesame seeds, and lime wedges.

Cook the base: If using rice noodles, cook them according to package instructions, then rinse under cold water to cool. If using greens, wash and pat them dry.

Prep the veggies: Slice and dice your vegetables into thin, uniform pieces for easy eating.

Cook the protein: Grill or pan-fry your protein of choice. For tofu, press it beforehand to remove moisture and marinate for extra flavor.

Assemble the bowl: Start with the base, layer on the veggies, add your protein, and drizzle with sauce.

Garnish and serve: Top with fresh herbs, nuts, seeds, and a squeeze of lime. Serve immediately and enjoy!