Gado Gado Harvest Salad with Spicy Peanut Dressing

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Peanut Butter Dressing

1 1/4 cup dry roasted salted peanuts

1 tbsp honey

1 tbsp chili sauce

1 tbsp lime juice

2 tbsp low sodium soy sauce

1 tsp ground ginger

1/3 cup water

Salad

15 1/4 - inch slices sweet potato

2 tbsp maple syrup

1 tbsp olive oil

1 tsp salt

2 cup cooked brown rice

1 cup French green beans, blanched

2 cup mixed red and yellow peppers, julienned

2 cup Napa cabbage, julienned

6 egg hard cooked, halved

1 cup pea shoots

Lime wedges for serving

handful fresh cilantro 4

Amount Per Serving

460 Calories

Protein

18 g

Fat

23 g

Carbohydrates

49 g

Directions

1. Peanut Butter Dressing: In a small food processor add peanuts and blend until smooth and no longer lumpy, 5-7 minutes. Add honey, chili sauce, lime juice, soy sauce, ginger and water. Blend until smooth. * add in extra water to loosen up dressing if it gets stiff before serving.

2. Salad:Preheat oven to 400°F. Line a baking tray with parchment paper.

3. In a large mixing bowl whisk together maple syrup, olive oil and salt. Coat sliced sweet potato (⅛ inch) and transfer slices to prepared baking tray. Bake for 15- 20 minutes, flipping slices after 15 minutes.

4. Salad Assembly: On a large serving platter spoon rice on one side and place lettuce on the other. Arrange remaining ingredients in groups on top. Garnish with cilantro leaves. Serve with lime wedges and dressing.

Tip: Switch up your grain choice and try something new like Farro or Wheat berries for an extra kick of nutrients.

Gado Gado Harvest Salad with Spicy Peanut Dressing

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Ingredients

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