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Rainbow Veggie Bowl with Satay Sauce

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Servings 2 servings

Ingredients
  

  • 1/4 red cabbage (sliced thin)
  • 2 large carrots (peeled and sliced)
  • 3 kale leaves (destalked and sliced into strips)
  • 1 shallot (sliced)
  • 1 cup brussel sprouts (sliced thin)
  • 1/2 red pepper (sliced)
  • 1/2 inch piece fresh ginger (grated)
  • 2 garlic cloves (peeled and sliced)
  • 1/2 Tbsp olive oil
  • 3 Tbsps peanut butter
  • 3 Tbsps sweet chilli sauce
  • 6 Tbsps coconut milk
  • 1 Tbsp soy sauce
  • 1 Tbsp sambal olek
  • 2 eggs (soft boiled)

Instructions
 

  • 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.
Keyword Cabbage, Cruciferous, Kale, Vegetables, Vegetarian