Spring is here and thus begins a whole new slew of recipes to celebrate the season. Although spring is here, the produce in Ontario hasn’t been overly poppin’ yet (did I really just say poppin’, kill me). I am just waiting for some asparagus because I have SO MANY IDEAS. Yup, I have a running list of recipe ideas on a notepad because I am old school like that. But this spring roll in a bowl recipe is great for spring because it is still hearty enough with the noodles and yet light enough with some raw veggies in it.
It’s been quite a week over here. I am all moved into my new condo and doing my best to adjust to this new life. Because it’s not just a new place to get used to, but also a whole new life. One that feels so surreal at times that I have to remind myself that this is my new life now. I am no longer part of a couple, instead I am just me, on my own. It’s been a challenge to come to terms with the fact that I don’t have a partner to rely on anymore. Especially after having someone in my life for over 14 years. It’s strange to not talk to that person anymore, or to talk about your day with them and feel comfortable not having plans because you always have that built-in person there with you.
Currently, I have so many unknowns and the thoughts of what lies ahead can consume me, if I let them. But I am trying my best to trust and think positively. This isn’t something that comes easy to me to be honest. It’s not that I don’t trust, or I am not optimistic, but learning to let go of the fears and embrace the unknown and all the changes are hard. And not to be all “poor me” but I have been burned by people that were supposed to have my back and it can be hard to trust and leave my heart open again and again. But I know that I have to, because to close that off would be a wasted life and quite honestly what would that accomplish? Life lessons are hard af sometimes.
Spring Roll in a Bowl, in a Hurry:
Ok enough of the life updates, let’s get to this recipe, because its a good one! It starts off with some delicious shrimp that is left to marinade in a simple six ingredient dressing. You can leave it to marinade for a few hours or even as little as 30 minutes. If you don’t do shrimp, you could omit them and use another protein of your choice. I think tofu, chicken, or beef could work. If you do opt for shrimp or another animal based protein source, I always recommend going for a high quality source. When it comes to fish and seafood, opt for quality and sourcing. I got these beautiful side stripe prawns from a local spot here in Toronto, called Hooked. Check out this post all about sustainable, organic and grass-fed meat.
This type of meal makes a great meal prep dish. If you have things ready ahead of time, all you have to do is cook the noodles and the shrimp. If you want to learn more about meal prep and meal planning, be sure to check out my FREE guide.
All About the Peanut Sauce:
Beyond the shrimp in this spring roll in a bowl, there is also a delicious (and super easy) peanut sauce. You are going to want to add this sauce to pretty much anything after so be warned! I have made my fair share of peanut sauces in my life and although they are simple, they get the job done in terms of deliciousness. If you can’t have peanuts, switch it up and use almond butter instead. Although I am personally partial to the taste of a peanut sauce, almonds are a close second.
Pick You Own Veggie Adventure:
As for the veggies in the spring roll in a bowl you can use whatever you have on hand. If you can’t find watermelon radish, just use regular radishes. Sub in other veggies such as shredded cabbage, peppers, avocado (not a veggie technically, I know), or even use spiralized veggies instead of the noodles. I definitely love my carbs and embrace intuitive eating so I don’t like telling people what to eat or substitute in for something. Instead, I like providing ideas and leaving the rest to you. Because believe it or not, your body is pretty smart.
Although I changed it up quite a bit, I was inspired to make this after seeing Pinch of Yum’s recipe.
If you make this spring roll in a bowl recipe, please be sure to tag me on Instagram or leave a comment below. I truly love seeing and hearing from you when you try one of my recipes.
Spring Roll in a Bowl
For the Shrimp Marinade
For the Peanut Sauce
For the Bowl
- 1 Carrot sliced thin
- 1/2 Watermelon Radish large, sliced thin
- 1/2 Cucumber large, sliced
- 5 oz Rice Noodles any kind
- 1/2 lb Shrimp peeled and deveined
- 1/4 cup Mint julienned
Combine the marinade ingredients in a bowl and add the shrimp. Toss to coat and leave in the fridge for at least 30 minutes.
Make the peanut sauce by whisking together all ingredients in a small bowl or blend in a food processor or blender if needed.
Slice the veggies and set aside.
Cook the noodles according to the package directions and set aside while you cook the shrimp.
Heat up a pan over medium-high heat and add a small amount of avocado oil if needed. Once the pan is hot, use a slotted spoon for the shrimp and add to the pan. Cook for 1-2 minutes per side, until pink and cooked through. Remove from the pan and set them aside.
Toss the noodles with the sauce and place in a bowl along with the veggies and add the shrimp. Garnish with mint, extra peanuts, sesame seeds and lime. Serve and enjoy!
I used these ramen style noodles in this because it was what I typically have on hand, feel free to use whatever type of noodles you have.
For the chili garlic sauce, I like this brand, but feel free to use whichever you prefer. I like this one because it has quality ingredients, it is very spicy so I only use a small amount.