Coconut Spring Rolls

You just can’t go wrong with mango coconut wraps and ginger peanut sauce. Toss in a little quinoa for substance and protein, veggies for color and crunch, avocado for healthy fat, and fresh herbs for flavor, and you’ve got a gourmet meal in minutes!

Makes 4 wraps

Ginger Peanut Sauce
1/2 cup Jungle Peanuts
2 Tbsp soy sauce
1 Tbsp Coconut Palm Sugar
1/2 lime, juiced
1 Tbsp apple cider vinegar
1 small garlic clove
2 tsp fresh grated ginger
3 Tbsp water

Directions: Blend all ingredients in a high speed blender until smooth.

Spring Rolls
4 Coconut Wraps
1/2 cup cooked Quinoa
1 cup water
1 carrot, shredded
1/2 red bell pepper, sliced
1 avocado, sliced
1 mango, sliced
1 package microgreens or sprouts of choice
1/2 cup fresh basil
1/2 cup cilantro

Directions: Bring quinoa and water to a boil. Lower heat and simmer until liquid is fully absorbed. Allow to cool. Place all ingredients on coconut wrap. Spread a few dollops of ginger peanut sauce on top, roll up diagonally and enjoy!

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