Tweaked from 101 Cookbooks blog
The blended yogurt, greens, spices and herbs in this dish totally intrigued me when I spotted the recipe on one of my oldest, most favourite food blogs. This green bowl of beautiful foods is strangely appropriate for breakfast or a light afternoon (or evening meal) and presents a totally new way of doing the ever-popular “Buddha bowl” (often called a dragon or yoga bowl).
Like most beans, the mung is high in minerals, fibre and protein and according to traditional Chinese medicine, are best eaten in the hot seasons due to their cooling on the internal systems.
Combine that with the freshness of lime and cilantro and it’s the perfect summer staple!
Tip: buy your beans in the bulk foods section for a cheaper, cleaner option. Rinse before cooking and then combine with water (2 cups water to 1 cup beans).
Ingredients
- ½ cup spinach
- ½ Tbsp grated ginger
- ½ small serrano chile, seeded
- ½ cup cilantro (+ more for garnish!)
- ¼ cup green onion tops
- 1 cup yogurt (use a thick Greek yogurt or non-dairy variety like coconut)
- sea salt (just a pinch)
- 2 cups cooked mung beans
- 1 cup cooked quinoa
- 1/3 cup toasted pepitas (or slivered almonds)
- 1/3 cup toasted sunflower seeds
- 1 tsp black sesame seeds (or poppy seeds)
- sprouts (as you like)
- 3 Tbsp warmed olive oil
- 1 1/2 tsp smoked paprika
freshly squeezed lime juice (reserve 2 limes for this – just in case!)
Method
- In a blender combine (in this order) the spinach, ginger, chile, cilantro, green onions and then yogurt. (The weight of the yogurt on top will ensure maximum blending of the greens!) Blend until smooth.
- Next you’ll combine the mung beans and quinoa. I like to make up individual servings/bowls but you can do it in one big dish if you like, then top with a big scoop of the yogurt mixture (think of it as a very generous sauce), top with a little more quinoa and mung bean, followed by a sprinkling of nuts and sprouts.
- Drizzle a little olive oil on top followed by a pinch of paprika and a generous squeeze of fresh lime (you might even want to add more later!). Garnish with cilantro and gobble it down! Mindfully 🙂
