Gado Gado with Spicy Peanut Sauce (30 Minutes!)

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Tray of gluten-free Gado Gado made with brown rice, veggies, boiled egg, and a Spicy Peanut Sauce

We’ve previously shared a recipe for Gado Gado — a quick, simple, and flavorful Indonesian-inspired dish perfect for weeknight cooking. We love that recipe so much we wanted to share a slightly different, but equally simple and delicious variation.

This version uses sweet potato instead of carrots, swaps the red cabbage for extra green beans, and includes an optional egg. Oh, and we kicked things up a notch with a spicy version of the peanut sauce. Let’s do this!

Wood cutting board filled with ingredients for making our Gado Gado with Spicy Peanut Sauce recipe

Origin of Gado Gado

Gado gado is a salad that’s believed to have originated in Jakarta, Indonesia in the 16th century. It’s typically made with vegetables, protein (such as egg, tempeh, and/or tofu), a nutty sauce, and sometimes rice or rice crackers.

Our inspired version uses a similar concept of rice, vegetables, protein, and a nutty sauce. You can find a more authentic preparation of gado gado here.

How to Make This Gado Gado Recipe

The base of this 30-minute recipe is brown rice. It’s quick and easy to make, plus rich in vitamins and minerals such as selenium, magnesium, and vitamin B3.

To make this bowl extra filling and delicious, we also roasted sweet potato rounds until perfectly tender and sweet.

Parchment-lined baking sheet of freshly roasted sweet potato rounds for making Gado Gado

For a pop of green and a bit of crunch, we steamed green beans until just tender, then added them to ice water to stop the cooking and keep them fresh and vibrant.

Not only are green beans delicious, they’re also loaded with vitamins and minerals including vitamins K, C, folate, B2, chromium, calcium, and so many more!

Using a spoon to stir a bowl of Spicy Peanut Sauce for topping Gado Gado

Next comes the peanut sauce! Simply whisk peanut butter, tamari, lime juice, maple syrup, and chili garlic sauce in a mixing bowl. Add water to thin and you’ve got a magical, versatile sauce!

The rice and veggies are divided between serving bowls, topped with cilantro and peanuts, and everything is drizzled with spicy peanut sauce.

Tray of gluten-free Gado Gado with Spicy Peanut Sauce for a simple dairy-free dinner

We hope you LOVE this dish. It’s:

Quick & simple
Perfectly spicy
& So tasty!

This recipe is perfect for quick weeknight dinners and make-ahead lunches but is also impressive enough to serve to company as it’s customizable and everyone can choose their own unique toppings.

More Recipes with Peanut Sauce

If you’re into peanut sauce, be sure to check out our Rainbow Spring Rolls with Ginger Peanut SauceBaked Crispy Peanut Tofu, and Thai Sweet Potato Stacks with Peanut Sauce.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Bowl of Gado Gado made with brown rice, green beans, sweet potato, bell pepper, egg, and Spicy Peanut Sauce

Gado Gado with Spicy Peanut Sauce

An Indonesian-inspired bowl made with brown rice, vegetables, and spicy peanut sauce. Incredibly customizable and perfect for a simple, basic yet hearty meal. Just 30 minutes required!
Author Minimalist Baker
Tray filled with Gado Gado made with roasted and fresh vegetables and Spicy Peanut Sauce
4.94 from 15 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 (Servings)
Course Entrée
Cuisine Gluten-Free, Indonesian-Inspired
Freezer Friendly No
Does it keep? 2 Days



  • 1 cup short grain brown rice, rinsed
  • 1 ¾ cup water
  • 1 pinch sea salt (optional)


  • 1 large (~200 g) sweet potato, rinsed and chopped into 1/4-inch slices
  • 1 Tbsp avocado oil
  • 8 ounces green beans, stems removed (8 ounces equals ~40 beans)
  • 1/2 medium red bell pepper, thinly sliced
  • 3/4 cup bean sprouts (or use more bell pepper)



  • Fresh chopped cilantro
  • 2-3 Tbsp roasted salted peanuts (optional)
  • Hard-boiled egg* (optional)


  • In a large saucepan, bring water and brown rice to a boil, then add a pinch of salt, swirl to combine, cover, and reduce heat to simmer. Cook for 20-30 minutes until water is absorbed and rice is tender and fully cooked. Drain off any excess liquid at the end if there is any. Set rice aside and cover to keep warm.
  • In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Add sliced sweet potato and drizzle with avocado oil. Bake for 20-25 minutes. When ready, rounds should be tender and slightly golden brown. Set aside.
  • While potato rounds and rice are cooking, steam your green beans in a steamer basket or in the microwave for 3-4 minutes. Alternatively, add to boiling hot water for 1 minute, then transfer to ice water to stop the cooking process (a.k.a. “shocking”). Drain and set aside.
  • Prepare the peanut sauce by adding all ingredients except water to a small mixing bowl and whisking. Add hot water 1 tablespoon (15 ml) at a time until desired consistency is reached — it should be pourable.
  • Taste and adjust seasonings as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, or lime juice for acidity.
  • To assemble, divide brown rice between 3 dishes and top with roasted sweet potato, steamed green beans, sliced red pepper, bean sprouts, cilantro, and a hard-boiled egg (optional). Serve with spicy peanut sauce and salted roasted peanuts (optional). For extra heat, sriracha or extra chili garlic sauce make great additions.
  • Best when fresh. Store any leftovers separate from dressing in the refrigerator up to 2 days.



*We followed this hard-boiled egg recipe from Ina Garten.
*To keep this dish vegan, omit the egg and double up on veggies, or serve with our Crispy Baked Peanut Tofu!
*Nutrition information is a rough estimate calculated without optional ingredients and with the lesser amounts of lime juice, maple syrup, and chili garlic sauce.

Nutrition (1 of 3 servings)

Serving: 1 Servings Calories: 496 Carbohydrates: 75 g Protein: 13.7 g Fat: 17.4 g Saturated Fat: 2.6 g Sodium: 495 mg Potassium: 755 mg Fiber: 8.6 g Sugar: 11.6 g

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My Rating:

  1. Lucie says

    My mother made this while we lived in Indonesia and I can tell you there is no maple syrup there. We’d never heard of it until we came to Canada. I’m glad you changed to green beans as I remember them being in there and definitely lots of bean sprouts.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lucie, our version is inspired, not traditional! Other sweeteners would also work :)

  2. Kelly says

    I had made this years ago and then returned to it last night and I’m glad I did! It is such a welcome dinner on a hot night.

    I did not make the eggs but cut tons of veggies that I had in the fridge and put it over a bed of shredded cabbage. Delicious.

    A great take on Gado Gado for easy quick meal.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, thanks for the feedback! Perhaps you didn’t see the “origin of gado gado” section of the post? We mention there that this is our inspired version and linked to a more authentic preparation.

  3. Beth says

    EXCELLENT!!!! This is going in my meal rotation!!!

    I was too lazy to go to the grocery store so I had to modify for what I had (cucumbers instead of green beans, honey instead of maple syrup) and it was fantastic.

    Super fresh. Lots of flavors. The peanut sauce goes really well with cilantro and the fresh crisp vegetables. Tender roasted sweet potatoes have great flavor and texture and I think give it that satisfying mouthfeel you look for in a dish.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Beth! Thanks so much for the lovely review and for sharing your modifications! xo

    • Shelleycakes says

      Considering that palm sugar and sweet soy (kecap manis) are the authentic sweeteners in this, brown sugar at least would be more suitable that either maple syrup or honey.

  4. No time to cook says

    This was really good, I like that it is so adaptable. I used baby spinach, which I blanched in the water I had just lifted the green beans out of, instead of bean sprouts. The sauce is delish — I added some grated fresh ginger but it would have been good without it. Used store-bought baked Teriyaki Tofu from TJ’s instead of egg. I can see this working with so many combinations. Thanks!

  5. Lisa says

    This will be a new go-to for me! Healthy yet savory and filling, and super easy. The spicy peanut sauce is sooo tasty. I used more peanuts than recommended for an extra crunch, and an egg on top was the perfect protein suggestion – I did a soft-boiled wiggly one, yum! Thank you!

  6. vegan babe says

    so #yummy! made this for dinner with some rice noodles and fried tofu. my husband loved it. fully recommend heart eyes

  7. Shapelessjourneys says

    As a Dutch-Indonesian my mom made a lot of Gado Gado throughout my childhood. I was just looking for a different type of recipe and found this one, with sweet potatoes, a more modern version! Loved the taste and combination but was not a fan of lime juice in the peanut sauce. Just a different opinion in taste; still really enjoyed! Thank you!

  8. Maria says

    This is my new favorite recipe! Made it tonight and everyone loved it! So filling and satisfying. I didn’t have any garlic chili sauce so i substituted sweet thai chili sauce and it was delicious. Added some sauted cabbage i had in the fridge and a few steamed carrots. My husband has already requested having this again on the weekend. ?

  9. Beth says

    Love this! It was so meaty and filling from the sweet potato. A few coworkers observing me with my leftovers thought I was pouring peanut butter over the dish though and ended up trying some of the sauce at my insistence and were surprised at how delicious it was. Will definitely make it again soon!

  10. Dianna says

    I am Indonesian and I come across your blog to find ideas on how to create a personal blog and see my favorite food! Although yours isn’t precisely the gado-gado we make here, it is however close. You need to add several cayenne pepper (not red bell pepper but I suppose it depends on how you prefer to make it) in it to make all the taste come together. Don’t use maple syrup because if you do, that’s not gado-gado anymore ;) instead, use palm sugar but not the one in the plastic. The block palm sugar. I don’t know if you have it over there. Anyway yeah, that’s about it. But glad to see you make one :)

  11. Shaina says

    Literally eating this as I’m writing… wow SO freakin good!! Warm, fresh, spicy, a little sweet. I’m so into it. I made this with coconut brown rice and subbed the egg for some tofu since I had eggs for breakfast. Comes together so quickly while the potatoes are in the oven! Had the bowl waiting, threw the sweet potatoes in and devoured immediately. Awesome week night dinner. Already excited to eat leftovers!

  12. Tove says

    Hi, this looks so delicious, will def make it for dinner this week! One question though: do you know how long the dressing will keep for in the fridge?

  13. Bethan says

    YUM. This looks so good! Thinking of maybe subbing some crispy tofu to replace the egg to keep it vegan. Anything with a peanut sauce is a winner in my book. Thanks so much for sharing, Dana!

  14. Toni says

    This was so good! It did take longer than 30 minutes to make. Next time I will make rice and eggs ahead of time. I roasted the red pepper with some avocado oil and salt pepper along with the potatoes instead of leaving them raw. This was a hit with my husband and son as well. Just wish I had more for left overs. The combination was so tasty and filling. Add a few peanuts as suggested, so good!

  15. E says

    This was a perfect mid week recipe! Fresh, quick, easy and flavorful! I made mine with a boiled egg and a fried egg for my husband. Both of us loved the fresh flavors! Thank you for sharing recipes like these are keepers :)

  16. Natalie Rapp says

    So good!!!! I love the name of this dish! I skinned my sweet potatoes, brushed olive oil on them, and put them in the oven for 27 minutes because they were still too soft along the edges at 25 minutes for my liking. I also used store bought peanut sauce and used my rice cooker to make the rice! Overall, this was a super low maintenance meal and tasted awesome : >

  17. Pipp says

    Made this for dinner tonight, minus cilantro as we had none in. Absolutely delicious and Im over the moon that I have an extra portion to take to work for lunch tomorrow :) will absolutely make again.

  18. Cassie Autumn Tran says

    Never tried Gado Gado before, but HOLY SMOKES does it look fantastic. Sweet potatoes, peanut sauce, and roasted vegetables sound perfect together. I want to try out the peanut sauce with almond butter one day, just out of sheer curiosity. I know it would be a lit grittier, but the flavor would still be lovely!

  19. Laura says

    I followed the sauce recipe for the most part, except I had to replace cashews for the peanuts due to an allergy in our home. It was delicious. We poured it over sauted veggies I had in the fridge and brown rice noodles. I have one very particular eater and he ate two bowls. The whole family loved it.