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  • Elly McLean

Gado Gado Bowl

The feedback I get from this bowl is like non other. It's so simple, so yummy, perfect for a mid-week dinner and yet, enough to wow any friends you're having over.


I personally prepare the potatoes a day ahead of time because the process of cooking and cooling potatoes helps to form Resistant Starch. Resistant Starches are a type or prebiotic, which means they provide an ideal food source for the beneficial bacteria living in our large intestine.


I hope you love it!


Gado Gado Bowl

Ingredients (Serves 2)


100g green beans

250g chinese cabbage, finely shredded

½ cucumber, thinly sliced

1 carrot, grated

handful beanshoots

handful coriander leaves, roughly chopped

300g organic and non-GMO tofu

1 tbsp Extra Virgin Olive Oil

1 tbsp peanuts, roughly chopped

2 small potatoes, quartered (cooked ahead of time if possible)


Peanut dressing

The juice of 1 lime

1 clove garlic

1 red chilli, to taste

3 tbsp chunky peanut butter

150 mls coconut milk

1 tsp rice malt syrup

3 tbsp coconut aminos


Method

Heat oil in a large frying pan. Cook tofu for a few seconds on each side until starting to brown. Transfer to a plate and let sit.

Add potatoes to the pan and cook for a few minutes until starting to brown. Set aside with the tofu.

Meanwhile, bring water to boil in a saucepan add the beans and let cook for 2-3 mins until just tender. Drain and set aside to cool.

To make the put peanut dressing, place all ingredients in a blender and blend well.

Place beans, cabbage, cucumber, cabbage, coriander and potatoes in a large bowl. Add ½ the dressing and gently combine until the veg are coated.

Divide the salad between two bowls. Top with tofu, drizzle with remaining sauce and top with bean shoots and peanuts.



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