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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.


    • 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


    • 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


    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.


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

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