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.
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