Paleo gado gado bowl with almond sauce
Gado gado is by far one of my favorite dishes from the Indonesian kitchen. But while totally delicious it does use a peanut sauce which not everyone wants to eat or can eat. So I created this paleo gado gado bowl as an alternative!
Paleo gado gado bowl
As you might know an original gado gado bowl is vegetarian. And while you can definitely turn this paleo gado gado bowl into a vegetarian version too, I opted to use some chicken instead. I had some in the fridge that needed eating and I thought it was a perfect addition to the bowl. For 4 people the chicken is on the low side, so feel free to add more if you have a hungry crowd.
Instead of rice I went with cauliflower rice which I actually almost always prefer above regular rice. It’s less carbs and more veggies. So that’s a win-win if you ask me. Also if you’re eating paleo; rice is not paleo but cauliflower rice is. I sometimes change the cauliflower to broccoli rice. If I do, I also change the broccoli in the recipe to be cauliflower.
Lots of veggies
The other addition to the paleo gado gado bowl is the almond sauce. I love a good peanut sauce (I just realized I don’t have the peanut sauce recipe online just yet, but it is roughly similar to this one with the noodles.) but this almond sauce is every bit as delicious but uses almond butter instead.
One thing to know is that almond butter or almond paste is a bit stiffer than peanut butter in general, so making it into a smooth sauce does require a bit more work. If you can’t get it smooth enough, it helps to simply use the immersion blender to take out the last bit of clumps. If you have any.
This simple dish has loads of veggies in it. In fact; the paleo gado gado bowl alone will easily give you all the veggies you need for the day. It’s that good.
Cauliflower rice
I tend to eat the cauliflower rice cold in this dish. If you don’t like that it is fine to quickly bake it in a bit of coconut oil and add some salt and pepper into the dish as well.
Paleo gado gado bowl
Ingredients
- 1 cauliflower to make cauliflower rice
- 400 gr green beans
- 200 gr chicken filet in cubes
- 75 gr bean sprouts
- 1 mango in cubes
- 1/2 cucumber in small cubes
- 1 broccoli broken down in florets
- 3 eggs cooked
Saté sauce
- 170 gr almond butter
- 1 onion finely sliced
- 2 cloves garlic sliced
- 1 tsp shrimp paste
- 1 tsp ginger
- 400 ml coconut milk full fat
How to make the paleo gado gado
- Quickly cook the broccoli and the green beans in boiling water. The broccoli needs no more than 2-3 minutes. The beans need just a bit longer. It needs to be cooked but with a good bite.
- Make the sauce by adding a bit of coconut oil into a small sauce pan. Bake the onions until translucent. Add the garlic and bake for a minute.
- Add the shrimp paste and the ginger. Bake this for a minute or so and add the almond butter.
- Add the coconut milk last and stir until it becomes a smooth sauce. Season with salt and pepper to taste
- Take four large bowls and make a base with the cauliflower rice. Divide the veggies on top, the chicken and the mango. Add a spoonful of the sauce on top and add the eggs last.
- Traditionally gado gado is served luke warm or cold.
- Serve with the remaining almond sauce.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
