Buckwheat gado-gado bowl

Vegetarian
Buckwheat gado-gado bowl
Buckwheat gado-gado bowl
Buckwheat gado-gado bowl

Prep

30 min

Cook

20 min

Serves

4

Skill

Dairy and Lactose FreeSides SaladsEntertainingSpreads and DipsSummerLunchbox

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 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

Nutrition per serving

Weight, measurement and temperature conversions
2708 kJ

energy kj

29.6 g

protein

8.4 g

saturated fat

13.8 g

dietary fibre

39.3 g

carbohydrate

14.7 g

sugars

565 mg

sodium