The ultimate bowl of goodness
Listen, if your meal prep routine is feeling a little mid, it is time to switch things up. Food writer Georgina Hayden is back with a recipe for corn gado gado that is lowkey going to become your new obsession. This Indonesian-inspired salad is super vibrant, packed with veggies, and honestly, the flavors are elite.
Make it your own
The best part? You can totally customize this based on what is in your fridge. Hayden suggests adding tofu, tempeh, or beansprouts if you really want to level up, but feel free to have a play. And for the peanut-allergic girlies, swapping the peanut butter for a high-quality almond butter works just as well.
The breakdown
To whip this up, you will need baby potatoes, eggs, green beans, corn, spinach, and a flavor-packed dressing. The sauce is a dreamy mix of Thai curry paste, peanut butter, soy sauce, sugar, and coconut milk. You just simmer it until it hits that thick, creamy consistency that just hits the spot.
Boil your potatoes until tender, give your eggs a seven-minute jammy-yolk boil, and steam your greens. Once everything is prepped, layer it all in a bowl, drizzle that sauce over, and top with fresh coriander and a squeeze of lime.
Why it matters
Real talk: getting your daily greens in can feel like a chore, but this recipe makes it actually enjoyable. It’s an easy, accessible way to bring some international flavors into your home cooking without spending all night in the kitchen.
