Buckwheat gado-gado bowl

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.

Ingredients

  • 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

Method

  1. Step 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. Step 2

    Combine peanut sauce ingredients in a saucepan and stir over low heat until well combined and heated through.

  3. Step 3

    Divide buckwheat between 4 bowls. Arrange vegetables around the bowl.

  4. Step 4

    Halve hard boiled eggs and add to each bowl.

  5. Step 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.

Featured recipes

Raspberry and coconut bread

Self-saucing sticky date pudding

Baked vegetable casserole