SPRING ROLL BOWL RECIPE

1. Bring a pot of water to a boil and cook the rice noodles according to the package directions. Drain and toss in 2 tsp sesame oil to prevent from sticking. Set aside.
2. In a bowl, combine all the ingredients for the creamy almond sauce, add water to thin out sauce and make it more pourable.
3. In a small pan, add the slivered almonds and heat over medium low heat. You want to toast the almonds, cook until golden brown. Stirring constantly. Once golden brown, add 2tbsp maple syrup and stir quickly. Cook for 20 seconds, be careful not to burn the maple syrup. Remove and pour onto a wax paper or parchment paper lined plate. Allow the almonds to cool.
4. Build your bowl, place the noodles at the bottom and top with all the raw veggies and tofu! Drizzle on that creamy almond sauce and garnish with cilantro, green onions and jalapeños! Dig in!