Summer is around the corner (where did the first half of 2019 go??), and I have found myself craving lighter dishes – and tacos. So. Many. Tacos.
What better way to celebrate the sun finally coming out than with some fresh spring rolls, dipped in a Granola Butter "peanut" sauce?
This sauce is allergen free... I'm talkin' nut-free, gluten-free, dairy-free, etc. And it's so yummy. Also, when made the Collagen Granola Butter you get to load up on some protein, which is often skipped over when munching on raw veggies.
I paired this sauce with spring rolls. Here's a quick recipe that may help provide some guidance, but to be completely honest, I made my rolls with leftover veggies from last night’s salad.
You're welcome to get creative with your use of this “nut” sauce. It goes well with lunch bowls, zucchini noodles (or regular noodles, because yay, carbs!), lettuce wraps – you name it. This recipe yields about half a cup of sauce, a perfect size for one or two mouths, but I would recommend doubling the recipe if you're sharing with your friends or planning to pour it over pasta.
Throw all the ingredients into a blender, blend them all together, and pour the sauce into a small dipping bowl. It’s as easy as that. I'm not kidding.
Enjoy, Kweens! And if you decide to try the recipe out, take a picture (because #phoneeatsfirst), and tag @kweenandco. We love to see it!