This veggie bowl is just heavenly. It’s got all the yummiest veggies with the most crunch you can think of and then drizzled with a flavor packed sweet and savory peanut sauce. What a perfect meal!

Recipe by: Andy Baraghani

INGREDIENTS

Sauce
  • 2 red or green Thai chiles, chopped
  • 1 garlic clove, grated
  • 1 cup creamy peanut butter
  • ¾ cup unsweetened coconut milk
  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 2 teaspoons fish sauce
  • Kosher salt
Salad
  • 4 large eggs, room temperature
  • ¼ head of Napa cabbage, thinly sliced
  • 3 scallions, thinly sliced
  • 1 golden beet, scrubbed, cut into matchsticks
  • 1 celery stalk, thinly sliced on a diagonal
  • 1 Persian cucumber, halved lengthwise, thinly sliced crosswise
  • 1 large handful of bean sprouts
  • 1 cup coarsely chopped cilantro
  • ⅓ cup torn mint leaves
  • Kosher salt
  • ⅓ cup unsalted, toasted peanuts, crushed
  • 4 cups warm cooked brown rice

For full recipe click here.

The featured image is a stock photo by Jez Timms on Unsplash meant to represent this dish.