Rainbow Veggie Bowl with Satay Sauce
- 1/4 red cabbage, sliced thin
- 2 large carrots, sliced
- 3 leaves kale, stalk removed and sliced into strips
- 1 shallot, sliced
- 1 cup brussel sprouts, sliced thin
- 2 small carrots, peeled and sliced
- 1/2 red pepper, sliced
- 1/2 inch ginger, grated
- 2 garlic cloves, peeled and sliced
- 1/2 Tbsp olive oil
- 3 Tbsp peanut butter
- 3 Tbsp sweet chilli sauce
- 6 Tbsp coconut milk
- 1 Tbsp soy sauce
- 1 Tbsp sambal oelek
- 2 eggs, soft boiled
Prepare your veggies. Mix together the peanut butter, chilli sauce, coconut milk and soy sauce, and set aside. Add the shallots, garlic and carrots to a large pan with the oil and sauté on medium high heat until the shallows start to brown. Add the ginger and stir, then add the cabbage and brussel sprouts, stirring while cooking until the sprout and cabbage have just started to soften. Stir in the kale and red pepper, and cook until the kale has turned bright green. Separate the veggies into two bowls. Top with the satay sauce and eggs, and serve.
And now for the details…
Guilty admission: this recipe was created when I was trying to clean out our refrigerator. I had all these random bits of veg left over from other recipes that I had made and I needed to find something to do with them. Et voilà: a rainbow smorgasbord of sautéed veggies with a satay dressing and soft boiled eggs to top them off.
This recipe comes together fairly quickly, and so is a great option for a weekday meal. And since the main protein source is egg, it’s also appropriate for the non meat eaters out there! Have a vegan in the crowd? Swap out the eggs for pan fried tofu, and you are in business! The recipe also scales up an down quite easily, depending on the number in your crowd.
Start everything off my prepping your veggies and sauce. Once the cooking starts, this recipe comes together very quickly, so you want everything ready to go so you can just toss each element into the pan and plate immediately.
Slicing of your sprouts and cabbage could be done by hand or in a food processor, whichever is your preference. I like slicing by hand since it allows me more control and I prefer the veggies to be sliced thinner than the food processor will allow.
For the sauce, we simply whisk together the peanut butter, chilli sauce, coconut milk and soy sauce until they are fully mixed. I like using crunchy peanut butter for this so you get little bites of peanut in the dish after mixing the sauce into the veggies. I also added some sambal oelek for added spice, but if you prefer a milder flavour, you can omit it.
Next it’s on to cooking. Start with your soft boiled eggs. Bring a pot of water to a boil, carefully place the eggs inside (use a spoon or skimmer to help you do this to prevent dropping the eggs too fast and cracking the shells), then reduce the temperature to medium-low and cook the eggs for 6-7 minutes, depending on your preference of yolk smooshiness. Have an ice bath ready. While the eggs are cooking, we can start cooking the rest of the meal, but the moment the eggs are done, they should be removed from the hot water and placed in the ice bath.
Moving on to the veggies. Heat a large pan at medium-high heat with the oil, and add the ginger and garlic. Cook until just fragrant, then add your shallots and carrots. Stir, cooking until the shallots start to brown, then add the Brussel sprouts and cabbage. Stir, cooking just until the cabbage starts to soften, and add the kale and red pepper. One last stir and cook until the kale turns bright green and just starts to wilt, then remove from the heat and place into your bowls for serving.
Pour the satay sauce over the veggies, peel the eggs (yes, I definitely massacred them in this photo…), cut them in half and place on top, and you are ready to for dinner!