Crunchy Veg Bowl With Warm Peanut Sauce Recipes

CRUNCHY VEG BOWL WITH WARM PEANUT SAUCE

Crunchy Veg Bowl with Warm Peanut Sauce image

A warm, sultry peanut sauce makes even bean sprouts feel indulgent.

Provided by Andy Baraghani

Categories Bon Appétit Rice Peanut Cucumber Cilantro Brown Rice Cabbage Chile Pepper Vegetarian

Yield Serves 4

Number Of Ingredients 23

Ingredients

For the sauce:
2 red or green Thai chiles, chopped
1 garlic clove, grated
1 cup creamy peanut butter
3/4 cup unsweetened coconut milk
2 tablespoons dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 teaspoons fish sauce
Kosher salt
For the salad:
4 large eggs, room temperature
1/4 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
1/3 cup torn mint leaves
Kosher salt
1/3 cup unsalted, toasted peanuts, crushed
4 cups warm cooked brown rice

Steps:

Make the sauce
Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add 1/4 cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.
Make the salad:
Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.
Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.
Do Ahead
Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.

More about "crunchy veg bowl with warm peanut sauce recipes"

2016-04-19 Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add ¼ cup water (if ...
From bonappetit.com

See details

2020-01-23 Home / Recipes / Crunchy Veg Bowl with Warm Peanut Sauce. Previous Next. Crunchy Veg Bowl with Warm Peanut Sauce . View Larger Image. 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…
From sloveg.com

See details

Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add 1/4 cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm …
From tfrecipes.com

See details