Sugar-free Gado Gado

Ooooh Bali truly brings out the best in me on ALL levels!!! Especially when it comes to simple meals in a bowl (or on a plate) packed with goodness and full of flavour, like a traditional Gado Gado.

I’ve ventured down a sugar free inspired creation of my own before and adapted it a little upon returning from my latest visit. Sugar free, wheat free, dairy free, meat free (making it an ideal #meatfreemonday meal) but DEFINITELY not taste free! 

**For a non-meat free night it pairs well with chicken


2 eggs, still in shell

1 tsp each of olive oil, coconut oil and sesame oil 

¼ small cauliflower, grated

ground turmeric, to sprinkle

salt and pepper, to taste

Handful of beanshoots

Half a medium-sized carrot, grated

¼ small red cabbage, roughly sliced or grated

4 grape tomatoes, halved

½ a yellow capsicum (or whatever is available), sliced into strips

1- 2 tbsp chopped, toasted peanuts

Fresh coriander to garnish



½ garlic clove, crushed

small tsp of miso paste

1 tbsp coconut milk

1 tbsp smooth or crunchy peanut butter

1 tbsp lemon juice

1-2 tbsp boiling water



Pop the eggs in a small saucepan with enough water to cover them, then place on the stove over high heat.  Boil/cook to your liking (I prefer mine still a little soft and gooey). Remove and place in another bowl with cold water and 1-2 ice blocks if you like your eggs cool. 


Next grab a small non-stick frying pan and place over a medium-high heat. Add a teaspoon of coconut oil and a teaspoon of sesame oil to start (you can add more if you feel it needs it) and once the pan is hot add the grated cauliflower. Sprinkle over some ground turmeric and give it a good mix around the pan. Turn the heat down to the lowest setting and let cook until your cauliflower rice is cooked nicely. Add salt and pepper to taste. 


To make your dressing, place all the dressing ingredients in a small jar and shake until you have a nice, smooth consistency (may need to use less or more hot water depending on whether you prefer your dressing thicker or runnier).


To plate up, take a large wide rimmed bowl (or use a plate) and place the bean shoots, carrot, cabbage, tomatoes and capsicum around the edge. Take your cauliflower rice from the stove and place it in the middle. Peel and halve your boiled eggs and place on top. To finish sprinkle over with the peanuts and some coriander leaves. Choose to serve with the dressing on the side or simply pour all over your bowl or plate.