spring roll bowls with avocado sauce

Here’s my big idea: Embrace what you already have! It’s an easy out in today’s instant-everything world to look for solutions and identity and ideas outside of ourselves; to constantly chase the excitement of newness; to glamorize transformation and change instead of having the courage to fully embrace the gifts we already possess; it’s an Amazon Prime world and we’re just living in it…right? 

It’s natural to want to fill our busy lives with external things that are new and novel and convenient. But what if we all looked inwards just a little bit more? What if we sat with ourselves fully, in all of our flaws, and embraced them, instead of thinking the only way out is to change who we truly are? What if we called ourselves on our own shit and finally started to realize that the things we have to offer the world are enough, and that our own unique quirks are actually where our superpowers lie? 

Do I sound like a crazy person? Is that too much for you? Then start somewhere, like in your kitchen! These bowls were born from a fridge full of leftovers after making a large batch of spring rolls for friends the night before. Staring into my fridge at the mishmash of partially chopped vegetables, a massive tupperware filled with already-cooked rice noodles, and a few sad lemons and avocados on my countertop that never had their chance to shine, my instinct at first was to run to my beloved 365 Whole Foods and buy MORE stuff to dress up the stuff I already had. But a heat wave and weariness of weekend traffic in LA made me pause, and as I sat with the things that were already before me, I realized that all I needed was a blender and a little ingenuity. 

This sauce and this dish is so damn summer-ey and so damn delicious and thank god I didn’t run to the store and decided to own what I already had. Because I’ve made it 2 more times since the first time, and each time I all in love with it a little bit more. <3

for the miso-avocado sauce:
• 1 large, very ripe avocado
• 3 small lemons, juiced
• 1 tbsp. toasted sesame oil (or olive oil, for a more mild flavor)
• 1 small garlic clove
• 1 tbsp. liquid aminos, or tamari, or soy sauce
• 1 tbsp. rice wine vinegar (or more lemon juice if that's easier)
• 1 tbsp. light miso, i love this kind
• salt & pepper, to taste

for the bowls:
• cooked rice noodles, or any noodles you have on hand
• carrots, either raw or quickly sautéed with oil, garlic, and ginger
• chopped lettuce, kale, or cabbage
• chopped fresh herbs: some combination of mint, cilantro, basil
• chopped cucumbers
• cooked shrimp or chicken, or cubed tofu
• chopped nuts & seeds: sesame seeds, salted cashews, almonds, etc

Make the sauce! In a high speed blender or food processor, combine all ingredients until creamy. Add 1-2 tbsp. lukewarm water to thin it slightly if it's feeling too thick. Sauce should be the consistency of regular (not greek) yogurt. Taste, and add more salt, liquid aminos, and pepper depending on how you like things. You do you. 

Assemble the bowls! Combine any and all combination of the suggested ingredients into a large bowl, using whatever vegetable scraps you have on hand. Dollop on a few spoonfuls of sauce, give a stir, and enjoy every crispy crunchy tangy perfect bite.