Dinner

Indonesian Gado Gado with Yellow Rice & Tempeh

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.

Nutrition Facts

Kcal 825

Protein 37 g

Carbs 95 g

Fat 33 g

Fiber 22 g

Recipe Details

Prep Time15

Servings1

CuisineIndonesian

MealDinner

DifficultyEasy

AllergensSoy, Peanuts

Ingredients

3 oz (84 g) brown rice
½ tsp (1 g) turmeric
6 oz (168 g) green beans
½ cucumber
2 oz (56 g) bean sprouts
2 oz (56 g) corn
3 oz (84 g) tempeh
1 tbsp (15 ml) olive oil
1 tbsp (20 g) peanut butter
3 tbsp (45 ml) water
½ tbsp (8 ml) soy sauce
½ tsp (3 g) maple syrup
½ tsp (3 ml) Sriracha sauce

Tempeh provides all essential amino acids, making this a complete plant-based protein meal.

Preparation

Cook the rice with turmeric in a pot of water according to the package instructions.
Boil the green beans for about 8 minutes until tender.
Slice the cucumber into half-rounds.
Rinse the bean sprouts with boiling water, then drain well.
Rinse the corn in cold water and drain.
Cut the tempeh into cubes.
Heat oil in a pan and fry the tempeh for 3–4 minutes until golden brown.
Mix peanut butter, water, soy sauce, maple syrup, and Sriracha to make the peanut dressing.
Arrange rice, bean sprouts, green beans, cucumber, corn, and tempeh in a bowl. Season with salt and pepper.
Drizzle the peanut dressing over the bowl or serve it on the side.

FitChef 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.

Eat Smarter with FitChef

Personalized nutrition made simple — add this recipe to your plan today.

Explore More Recipes