This is the perfect plant-based, hormone-healing meal that has ALLLLLLL THE GOOD STUFF... and plenty of good vibes too!!
This is my version of Gado Gado (inspired by my love of Bali, Indonesia) and is PACKED with nutrients, fibre, good fats, and protein AND will keep your blood sugar balanced!
It's also amazing because it's super easy to customise. For example, I took the green beans out of mine (because for some reason I have never liked green beans, lol!) but left them in for hubby - so your veggies are totally interchangeable.
And if you need more carbs (or want to bulk it out a bit more for your partner or guests) you can add quartered, steamed baby potatoes.
Also, if you don't like peanuts or have nut allergies, just sub with another nut or seed butter, the possibilities are endless!!!
GADO-GADO (serves two)
1/2 cup white or red quinoa or brown rice (well rinsed and drained)
1 cup water
Organic tempeh (I used a chickpea tempeh)
1 cup greens beans (trimmed)
1/2 medium red bell pepper (thinly sliced)
3/4 cup mung bean sprouts
2/3 cup thinly shredded red cabbage
2 whole carrots (thinly sliced with a knife or mandolin)
1 Sliced avocado
SPICY PEANUT SAUCE
1/3 cup salted creamy peanut butter (or sub almond butter, cashew butter, or sunbutter)
1 Tbsp gluten-free tamari (or soy sauce if not GF)
2-3 Tbsp coconut nectar or maple syrup (to taste)
3 Tbsp lime juice
1 tsp chili garlic sauce (more to taste // 1 Thai red chili, minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)
3-4 Tbsp water (to thin)
FOR SERVING optional
Red pepper flake
Extra nuts/ seeds
Heat a small saucepan over medium heat and add rinsed, drained quinoa or rice. "Toast" for 3-4 minutes, stirring frequently, to remove excess liquid and add a nutty flavor to the quinoa. Then add water, stir, and bring to a low boil. Then reduce heat to a simmer, cover, and cook for about 18-20 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork, remove lid, and set off heat.
While quinoa is cooking, steam green beans until just tender. Bring the water to a simmer on medium-high heat, cover, and cook until just tender - about 4 minutes.
Once steamed, add green beans to a bowl of ice water to "shock" them (stop them from cooking). Set aside.
Make peanut sauce by adding peanut butter, tamari, coconut nectar or maple syrup, lime juice, and chili garlic sauce/Thai chili/red pepper flake to a small mixing bowl and whisking to combine. Then add water 1 Tbsp (15 ml) at a time until a semi-thick but pourable sauce is formed.
Taste and adjust flavor as needed, adding more tamari for saltiness, lime juice for acidity, maple syrup for sweetness, or chili garlic sauce/Thai chili/red pepper flake for heat! You want this to be a balance of tangy, sweet, salty, and spicy, so don't be shy with the seasonings!
Slice the tempeh into bite-size pieces and then sauté in some of the satay sauce so that it coats the tempeh and heats it up.
To serve, divide quinoa between 2 serving bowls (as original recipe is written // adjust if altering batch size) and top with green beans, red bell pepper, mung bean sprouts, avocado, and carrots. Serve with peanut sauce and any additional toppings (optional), such as cilantro, lime wedges, and red pepper flakes.
Store leftovers separately in the refrigerator up to 4-5 days (peanut sauce keeps for 1 week +). Best when fresh.