Indonesian gado gado with yellow rice, tempeh, and vegetables

This gado gado with yellow rice and tempeh brings Indonesian-inspired comfort to your plate in just 15 minutes. The golden rice is lightly spiced with turmeric, while crisp vegetables and pan-fried tempeh create a perfect balance of texture and nutrition. A creamy peanut dressing ties everything together with a hint of spice from Sriracha. High in protein and fiber, this bowl proves that healthy eating can be both quick and deeply satisfying.

PREP TIME 15

SERVINGS 1

Cuisine: Indonesian

Meal: Dinner

Difficulty: Easy

Focus: High protein, High fiber

Allergens: Soy, Peanuts

KCAL 825 kcal

PROTEIN 37 g

CARBS 95 g

FAT 33 g

FIBER 22 g

Preparation

1

Cook the rice with turmeric in a pot of water according to the package instructions.
2

Boil the green beans for about 8 minutes until tender.
3

Slice the cucumber into half-rounds.
4

Rinse the bean sprouts with boiling water, then drain well.
5

Rinse the corn in cold water and drain.
6

Cut the tempeh into cubes.
7

Heat oil in a pan and fry the tempeh for 3–4 minutes until golden brown.
8

Mix peanut butter, water, soy sauce, maple syrup, and Sriracha to make the peanut dressing.
9

Arrange rice, bean sprouts, green beans, cucumber, corn, and tempeh in a bowl. Season with salt and pepper.
10

Drizzle the peanut dressing over the bowl or serve it on the side.

Quick Tip 1. Add a squeeze of lime juice for extra freshness and balance. 2. Mix in a little grated ginger for a subtle warm note.

Indonesian gado gado with yellow rice, tempeh, and vegetables

Ingredients

Preparation

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