Roasted Vegetable Gado Gado

Recipe and image courtesy Dawn Hutchins

Recipe and image courtesy Dawn Hutchins

Ingredients

  • Coconut oil for greasing pans
  • 2 sweet potatoes, sliced
  • 1/2 sweet onion, peeled and sliced
  • 1 small head red cabbage, cut into six slices, the remainder shredded
  • 1 bunch carrots, any color, sliced
  • 1 block tofu, pressed and cubed (optional)
  • 1/2 tsp sea salt
  • 6 leaves kale, de-stemmed and finely chopped
  • 1 cup packed kale sprouts (or any sprouts)
  • 1 bunch cilantro, chopped

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Gado Gado Sauce

  • 1/2 cup natural peanut butter or tahini
  • Pinch of cayenne pepper powder (or more!) for heat
  • 2 cloves garlic
  • 2 Tbsp. liquid aminos, soy sauce or tamari
  • Juice of 1 lime
  • 2 Tbsp coconut palm sugar
  • 1/3 cup full fat coconut milk
  • 1/3 cup water

Preparation Instructions

  1. Place sliced sweet potatoes on one baking sheet; top with sweet onions; place six slices cabbage and about 2/3 of the sliced carrots on the second baking sheet (leave the remaining fresh for added crunch); place cubed tofu on the third baking sheet; bake all for 20 minutes; flip and bake an additional 25 minutes, or until potatoes are soft. Remove from oven and sprinkle 1/2 tsp. sea salt evenly over vegetables.
  2. Meanwhile, blend or whisk all ingredients for Gado Gado sauce and set aside.
  3. In each of six bowls place one roasted cabbage slice, and evenly divide sweet potatoes, carrots, onions and tofu over same four bowls; top evenly with remaining fresh sliced carrots, remaining shredded cabbage, sliced kale, kale sprouts and fresh cilantro. Drizzle Gado Gado sauce over each bowl. 
Dan Nehring