Vegan Buddha bowl
This vegan Buddha bowl is a brightly coloured visual feast. Wherever you go in Indonesia, you will always find gado gado on the menu, although the ingredients vary enormously. This Buddha bowl takes inspiration from the colours and flavours.
Each serving provides 654 kcal, 37g protein, 31g carbohydrates (of which 21g sugars), 40g fat (of which 15g saturates), 13g fibre and 2.3g salt.
For the gado gado sauce
- 50g/1¾oz raw, skinned peanuts, chopped
- 2 tbsp peanut butter (smooth or crunchy)
- 2 tbsp tamari
- 2 small dried bird’s-eye chillies
- ½ lime, juice only
- 1 garlic clove
- 1 tbsp brown sugar
- 150ml/5fl oz full-fat coconut milk
For the buddha bowl
- 200g/7oz tempeh, cut into 2cm/¾in squares
- 50g/1¾oz beansprouts
- 150g/5½oz green beans, sliced
- ½ head of curly lettuce, leaves separated
- 60g/2¼oz radishes (3–4 radishes), cut into thin julienne strips
- 1 carrot, peeled and cut into thin julienne strips
- ½ cucumber, cut into thin julienne strips
For the gado gado sauce, set aside 1 teaspoon of the peanuts to garnish, then put all of the remaining ingredients into a food processor and blitz for around 30 seconds until combined.
Put the tempeh in a bowl, add half of the gado gado sauce and leave to marinate for at least 5 minutes.
Layer the beansprouts and green beans in a steamer and steam for 3–4 minutes: they should still be crunchy.
Heat a small pan over a medium heat and fry the marinated tempeh for around 5 minutes on each side, until golden brown.
Divide the lettuce between two bowls, then add a layer of the raw radishes, carrots and cucumber, then the steamed beans and beansprouts, then the fried tempeh.
Garnish with the sliced chilli and the reserved chopped peanuts, drizzle over the remaining gado gado sauce and finish with a sprig of fresh coriander and a lime wedge to squeeze over.
Instead of pouring the gado gado sauce over the vegetables, you can serve it separately in a small bowl.