Gado gado bowl with egg

A healthy dinner featuring this Indonesian salad, made with crunchy vegetables, soybeans, tofu, whole grain coconut rice, and refreshing atjar ketimoen (pickled cucumber). Accompanied by a mildly spicy peanut dip and a boiled egg. This meal is packaged individually and is perfect for enjoying at home, on the balcony, in the park, or at the beach! 550 grams, gluten-free and vegetarian. The bowl is served cold.

Tofu, pointed cabbage, cauliflower, yellow beetroot, cucumber, green beans, edamame beans (young soybeans), white onion, garlic, red chilli, lime juice, fresh lemongrass, ginger and lime leaf, cumin seeds, turmeric, galangal, sambal brandal, coconut (desiccated), peanut butter, fresh free-range egg, brown rice, gluten-free ketjap manis, gluten-free soy sauce, Thai red curry paste, coconut milk, palm sugar, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.

Allergens: ei, pinda, soja, sulfiet.

Energy126,15 kcal

Protein6,51 g

Fat5,2 g

of which saturated1,62 g

Carbohydrates11,3 g

Dietary fibre3,1 g

Salt0,31 g

Average weight: 500 g

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