Crunchy Veg Bowl with Warm Peanut Sauce

• Gluten free

• Produce

  • 1 large handful Bean sprouts
  • 1 Celery stalk
  • 1 cup Cilantro
  • 1 Garlic clove
  • 1 Golden beet
  • 1/3 cup Mint, leaves
  • 1/4 head Napa cabbage
  • 1/3 cup Peanuts, unsalted toasted
  • 1 Persian cucumber
  • 3 Scallions
  • 2 Thai chiles, red or green

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 3/4 cup Coconut milk, unsweetened

• Condiments

  • 2 tsp Fish sauce
  • 2 tbsp Lime juice, fresh
  • 1 cup Peanut butter, creamy
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 4 cups Brown rice, cooked

• Baking & Spices

  • 2 tbsp Brown sugar, dark
  • 2 Kosher salt

Found on bonappetit.com

Ingredients

• 2 red or green Thai chiles, chopped
• 1 garlic clove, grated
• 1 cup creamy peanut butter
• ¾ cup unsweetened coconut milk
• 2 tablespoons dark brown sugar
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 2 teaspoons fish sauce
• Kosher salt
• 4 large eggs, room temperature
• ¼ head of Napa cabbage, thinly sliced
• 3 scallions, thinly sliced
• 1 golden beet, scrubbed, cut into matchsticks
• 1 celery stalk, thinly sliced on a diagonal
• 1 Persian cucumber, halved lengthwise, thinly sliced crosswise
• 1 large handful of bean sprouts
• 1 cup coarsely chopped cilantro
• ⅓ cup torn mint leaves
• Kosher salt
• ⅓ cup unsalted, toasted peanuts, crushed
• 4 cups warm cooked brown rice