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< Vegetarian gado gado potatoes

Source: link

Yield: 1 tray- main course for 2-3 or side dish

Time: also can't have colons in this section

Notes: Make with crispy chickpeas for protein

Ingredients

1kg baby potatoes, halved
2 tbsps olive oil
1 tsp sea salt
240g green beans
300g beansprouts
A handful of fresh coriander, to serve

Dressing

50g crunchy peanut butter
80ml coconut milk
30ml lime juice
1½ tbsps soy sauce
1 fresh red chilli, grated
2.5cm ginger, grated

Method

Preheat the oven to 180°C fan/200°C
Mix the potatoes in a roasting tin with the oil and salt, then transfer to the oven and cook for 40 minutes.
Meanwhile, mix together all the ingredients for the dressing. Depending on your brand of peanut butter, you may need to add a little more coconut milk so you have a thick, spoonable dressing consistency. Taste and adjust the seasoning as needed.
Once the potatoes have had 40 minutes, add the green beans and beansprouts. Add a splash more oil if needed, then return to the oven for a further 20 minutes.
Sprinkle the potatoes and vegetables with the coriander and serve warm or at room temperature, with the dressing alongside