Gado Gado Bowl with Quinoa

Serves 4
Time 40 minutes


200g tempeh  

2 tbsp extra virgin olive oil 

1 cup white quinoa

5 baby potatoes, chopped in half

2 free-range eggs

100g green beans, top and tailed

4 baby cucumbers, thinly sliced 

2 cups bean sprouts

1 carrot, peeled and shredded into strings

cup red cabbage, thinly shredded  

Fresh coriander and lime wedges, to serve


Gado Gado Sauce

50g crunchy peanut butter 

2½ tbsp of soy sauce

1 tbsp of honey

1 tbsp fish sauce

1 crushed garlic clove

1 lime, juiced

1 long red chilli, deseeded and finely chopped

150ml coconut milk

½ cup water


Cook the quinoa by placing in boiling water for 18-20 minutes – drain and set aside when done. 

To make the gado gado sauce combine all the ingredients (except coconut milk) in a small bowl and whisk to combine – at the end add coconut milk slowly and continue to combine to ensure the sauce can be poured and is the right thickness. 

Bring a pot of water to boil and place potatoes and eggs in – simmer for 5 minutes. 

Then add beans and continue to simmer gently for 2-3 minutes. 

After this time remove the potatoes and set aside, also remove beans and run beans under cold water – you may continue to cook the eggs for a minute or 2 if you like them firmer, otherwise you can remove now. 

Peel eggs when ready and cut into quarters. 

Cut the cucumber, cabbage and carrot. 

Slice the tempeh into slices, heat oil in a skillet and cook the tempeh for 2 minutes on each side (medium heat) so that they are slightly crispy and a touch golden. 

To serve – in a bowl place a bed of quinoa, arrange vegetables, eggs tempeh and drizzle over gado gado sauce. Garnish with coriander and serve with a wedge of lime.