Pecel: Indonesian Peanut Vegetable Bowl
Blanched vegetables tossed in a rich, spicy peanut sauce with a hit of lime and garlic. A complete, satisfying vegetarian dinner that feels restaurant-quality but comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 410
- Protein
- 14g
Ingredients
- ½ cup natural peanut butter
- 2 tbsp sambal oelek or chili paste
- 1 whole lime (juiced)
- 1 tbsp soy sauce
- ¼ cup water
- 8 oz green beans, trimmed and halved
- 8 oz small potatoes, diced
- 3 cups cabbage, chopped into bite-sized pieces
- 2 tbsp crispy fried onions or roasted peanuts for topping
Instructions
- 1
Whisk peanut butter, sambal oelek, lime juice, soy sauce, and water in a bowl until smooth. Add garlic and adjust spice level to taste.
- 2
Bring a large pot of salted water to boil. Add potatoes and cook 5 minutes, then add green beans and cook 3 more minutes until tender-crisp.
- 3
Add chopped cabbage to the boiling water and cook 1–2 minutes until wilted but still crisp. Drain everything and rinse briefly with cold water.
- 4
Divide vegetables between two bowls. Pour peanut sauce generously over the top, toss to coat, and top with crispy fried onions or peanuts.
- 5
Serve immediately while the vegetables are still warm and the sauce is creamy.
Tools you’ll need
- large pot
- whisk
- bowl
- colander
- cutting board
- knife
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