Mung Bean Power Bowl with Dill Yogurt
Salads bowls and jars have been a big hit with my clients and for my own “power” lunches. This bowl is a breeze to assemble the night before, and is powered by Mung Bean – the total embodiment of a good thing in a small package. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 3 tsp organic olive oil or organic coconut oil
- pinch salt
- 3 stalks celery diced
- 1 shallot sliced thin
- 1 clove garlic finely chopped
- 1 tsp smoked paprika
- 1/4 tsp Herbamare
- 1/4 tsp ground turmeric
- 1/4 tsp ground ginger
- 1/2 cup fresh dill or fresh cilantro finely chopped
- 2 cups sprouted mung beans cooked
- 1 cup quinoa red or white, cooked
- 1/2 cup organic vegetable or chicken broth
- 1 green apple peeled, cored, and diced
Toppings
- Dill yogurt 1/2 cup greek yogurt, 1 squeeze lemon, pinch salt, 1/4 cup dill or cilantro, 1 garlic clove – blended smooth
- handful toasted chopped walnuts
- 1 cup oven roasted tomatoes
- 1/2 cup chopped green olives
Instructions
Directions
- Heat oil in a large sauté pan over medium high heat. Add celery, shallots, and a pinch of salt. Sauté until onions are soft and translucent, approximately 10 minutes. Add the garlic and sauté for another 2 minutes. Add the paprika, ginger, turmeric, and Herbamare. Stir until spices are fragrant, then add the dill.
Notes
Courtesy of www.elissgoodman.com
