It’s shaping up to be one long, hot summer. Which I love, I just don’t enjoy cooking in my 87° kitchen on those hot July nights. I’ve been keeping my eyes peeled for crisp, cool and comforting summer recipes. This Crunchy Veg Bowl with Warm Peanut Sauce from Bon Appétit is just what I was searching for. It’s chock-full of fresh chopped veggies on a bed of brown rice and topped with a warm, spicy, peanut sauce and a perfectly soft boiled egg. The cooking is minimal and if you make a big batch, you’ll be set with colorful leftovers for a few days.
I made a few simple changes to mine because of my own personal prefs and what I had on hand in my fridge. My version contains micro-greens and julienned carrots in favor of sprouts and I skipped the beets. I also added my homemade, hotter than hell chili oil because…homemade chili oil! Sriracha is another good way to spice it up if you don’t have a small jar of artisanal, small-batch, homemade, chili oil like some of us a-holes.
Besides being super simple to make and satisfying as all get-out, this recipe for Crunchy Veg Bowl with Warm Peanut Sauce is easily adaptable, I mean pretty much any veggie would taste amazing piled up on one of these big ol’ bowls. Also, the basic recipe for soft boiled eggs is spot on. I made perfect soft boiled eggs for the first time thanks to these simple directions. Bon Appétit ain’t playin’ with this recipe.
Find the original in the May 2016 issue of Bon Appétit Magazine or here on the recipe section of the Bon Appétit site.
Bon appétit, friends!