Recipe

Gado-Gado Bowl

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Gado-Gado Bowl

Green beans, bell pepper, bean sprouts, carrots and red cabbage on a bed of quinoa topped with spice peanut sauce, fresh coriander and lime.




Ingredients to serve 2

  • ½ cup x quinoa – rinse well, drain
  • 1 cup x boiling water
  • ½ x red pepper – de-seed and slice finely
  • 40g x bean sprouts
  • ⅛ x red cabbage – slice finely
  • 1 x carrots – peel and slice finely
  • 60ml x peanut butter
  • 1 tbsp x tamari
  • 1 tbsp x sticky brown sugar
  • 1 x limes
  • ½ tsp x chilli flakes
  • 5g x fresh coriander – chop finely
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x quinoa – rinse well, drain
  • 2 cups x boiling water
  • 1 x red pepper – de-seed and slice finely
  • 80g x bean sprouts
  • ¼ x red cabbage – slice finely
  • 2 x carrots – peel and slice finely
  • 120ml x peanut butter
  • 2 tbsp x tamari
  • 2 tbsp x sticky brown sugar
  • 2 x limes
  • 1 tsp x chilli flakes
  • 10g x fresh coriander – chop finely
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 01

Preparation: Prepare all ingredients as indicated above. Put the kettle on to boil.

Step 02

Limes: Cut half the limes into wedges. Juice the rest and set aside.

Step 03

Quinoa: Place a saucepan over medium heat. When hot, add quinoa and dry fry – stirring frequently – for about 5 minutes to toast. Stir in the boiling water (see quantity above), and when it starts to boil, reduce the heat to low, cover the pot and cook for about 15 to 20 minutes until the quinoa is soft and you can see the little white tails. Remove from heat and set aside.

Step 04

Peanut sauce: Mix these ingredients in a small bowl: peanut butter, tamari, sticky brown sugar, lime juice, and chilli flakes. Then add a splash of tap water to thin the sauce and get it to pouring consistency.

Step 05

To serve: Divide the quinoa between the bowls and top with red pepper, bean sprouts, red cabbage and carrots. Drizzle with the peanut sauce and scatter with fresh coriander. Add a lime wedge for a squeeze of lime juice.