Buckwheat gado-gado bowl

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Serves 4
Prep 30
Cook 20
A colourful bowl of delightful vegetables arranged over wholesome cooked buckwheat and drizzled with a peanut dressing. A perfect summer meal after a day at the beach.

Description

A colourful bowl of delightful vegetables arranged over wholesome cooked buckwheat and drizzled with a peanut dressing. A perfect summer meal after a day at the beach.
  • 1 cup buckwheat, rinsed and drained
  • 2 cups water

Peanut Sauce

  • 2/3 cup Sanitarium™ natural peanut butter
  • 1/2 cup coconut milk, reduced fat
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 1 lime, juice
  • 1 clove garlic, crushed

Toppings

  • 200g green beans, trimmed, steamed & chilled
  • 250g chat potato, cooked & sliced
  • 100g thinly sliced red cabbage
  • 1 red capsicum, thinly sliced
  • 1 carrot, thinly sliced
  • 4 eggs, hard boiled 6 minutes
  • 1 cup mung beans

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Place buckwheat and water into a saucepan. Bring mixture to the boil then reduce heat and simmer covered for about 10 minutes or until tender. Drain and rinse.
  2. Combine peanut sauce ingredients in a saucepan and stir over low heat until well combined and heated through.
  3. Divide buckwheat between 4 bowls. Arrange vegetables around the bowl.
  4. Halve hard boiled eggs and add to each bowl.
  5. Drizzle with peanut sauce and garnish with mung beans. Serves 4.

Tips

  • Water can be substituted for the coconut milk in the peanut sauce.

Tips

  • Water can be substituted for the coconut milk in the peanut sauce.

Nutrition Information