Mung Yoga Bowl

Mung Yoga Bowl Recipe

I thought I'd show you how I took a favorite component of a recent recipe, made a minor tweak, and turned it into something completely different. Do you remember the herb-packed coconut milk from this green curry porridge? Well, it's good. Good in its own right. And if you have some on hand, it's a nice jumping off point for a meal. The luxe, cilantro-ginger creaminess makes it brilliant as a dressing, drizzle, or sandwich spread...add some eggs and you have an easy tart filling. For today's recipe I thought I'd try a version with yogurt in place of the coconut milk, and it did not disappoint. Lobbing dollops of it over a simple bowl of mung beans and quinoa made for the sort of clean, nutritious lunch I aim for (but don't always achieve ;). Some toasted nuts and a drizzle of paprika oil bring the flair and a bit of textural contrast.

Yoga BowlYoga Bowl

This is also the sort of thing that you could pack in layers in a wide-mouthed mason jar as a portable lunch or picnic. It's good at room temperature and doesn't require much fuss at all once you have the components prepared. And really, don't get too hung up on the base ingredient(s) - like I mentioned, I used mung beans and black quinoa, but if you have lentils and/or brown rice on hand, you're set. Try to work in a substantial protein component though - it'll keep you strong and less hungry compared to, say, a rice-only version. xo -h

Mung Yoga Bowl

1 cup Greek yogurt
1/2 tablespoon minced ginger
1/2 small serrano chile, seeded
1/2 cup cilantro, plus more for serving
1/4 cup green onion tops
1/2 cup spinach
scant 1 teaspoon fine grain sea salt

5-6 cups cooked mung beans
1 cup cooked quinoa
1/3 cup toasted almonds and/or pepitas
3 tablespoons warmed olive oil
1 1/2 teaspoons smoked paprika
lots of freshly squeezed lime juice

Combine the yogurt, ginger, chile, cilantro, green onion tops, spinach, and salt in a blender. Alternately, you can use a hand blender here. Blend until smooth, taste and adjust, if needed.

Just before serving, combine the mung beans, and quinoa in a large bowl, and sprinkle with the nuts. Dollop generously with the yogurt, and then whisk together the warmed olive oil and paprika. Drizzle this across the bowl. Finish with a good amount of lime juice, and mort salt, if needed. The lime juice really pulls this whole bowl together, so do your best not to skimp.

Serves 4-6.

Prep time: 10 minutes - Cook time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
weeknight express

WEEKNIGHT EXPRESS features 10 Vegetarian, Plant-centric Recipes for Feel-Good Food — Fast!

Subscribe to get 32-pages of recipes to view on your tablet, e-book reader or phone.

weeknight expressweeknight express

Apologies, comments are closed.

Comments

  • Saw it this morning so I made it for lunch. Used puy lentils and quinoa with almonds. Loved the paprika oil on top and the cilantro in it. I personally did not care for the sauce, but found that I liked it with just the plain Greek yogurt instead. Thanks for the recipe.

    Anne
  • Looks delicious. One question... Do you have a suggestion for a mung bean substitute? It's the one thing I don't have on hand.

    HS: Hi Danette - you can substitute cooked yellow split peas, or green split peas, Umbrian/Beluga/or French Lentils...essentially, a pulse that holds its shape when cooked.

    Danette
  • The recipe sounds lovely, but I'm super curious about the actual bowl in the photo. Can you tell us where it came from and/or what it's made from? I'm loving the handles and the texture of it.

    HS: Hi Anne! I bought it at the Rancho Gordo shop at the Ferry Building in SF. They come in other sizes too.

    Anne
  • This looks absolutely delish!! I love mung beans.

    Liesl
  • Thank you! Your recipes are different and so much fun!

    Olga
  • Love this yoga bowl and will be trying it soon! The paprika oil is a great idea. I'm really glad you mentioned the green curry porridge because I made it last night with rice and mung beans, and it was a hit. Thank you!!

    Katie @ Whole Nourishment
  • Interesting! Your mung doesn't looked cooked...how do you keep it so well-formed? It's like your spin on kitchari ;)

    HS: I love kitchari Adena :)....re: cooking strategy, I'm just careful to not overcook?...In this case I soaked them first, then treated them like a vegetable that I wanted to cook until bright.

    Adena
  • This is first time i came across this receipe I have to find black quinoa to make. But looks very healthy, and interesting. I will make it for sure.keep sending healthy Receipe. Bharti.

    Bharti
  • This reminds me of an Indian dish I grew up eating and loving-- makes me want to run to the grocery store right now to pick up ingredients! The only thing I would consider adding is some cumin powder. (and maybe some tamarind chutney) Can't wait to make this! Thanks, Heidi!

    Manisha
  • I love your philosophy when it comes to food. So clean, so simple, so appreciative of natural foods. It's inspiring!

    Lisa @ Simple Pairings
  • This looks really tasty, definitely not something I'd have thought of myself, will be bookmarking this and trying it out :) Sophie xxx

    Sophie
  • This looks fabulous! Loving all the earthy colours, and I can only imagine it tastes absolutely amazing! I love "salads" that are different ^ ^ So many lovely flavours! x

    Jules @ WolfItDown
  • Am very taken with the idea of a healthy portable picnic. All that goodness in one jar. Gorgeous.

    Skye
  • This dish looks amazing! I have cooked with quinoa for quite some time now, but never tried the black one. I think it is time now! :)

    Tina
  • Very interesting and healthy combination.. thanks for the recipe! :)

    Hari Chandana
  • I made nearly the same thing for dinner tonight, thinking I was being very 101 Cookbooksesque! I served it up in corn tortillas, skipped the quinoa/grain, and made the green sauce with homemade cashew cream. I even tossed toasted almonds in olive oil and smoked paprika... It was yum. Threw a layer of the leftover cream in a jar with a splash of olive oil, greens, red bell pepper, and the leftover beans and nuts for lunch tomorrow, too. I guess all the cooking over done from this site has gone to my head!

    Susan
  • Mung beans and black quinoa are an interesting combination. This looks very healthy and I will give it a try! thanks!

    Vegan Woman
  • Comments are closed.

    Apologies, comments are closed.

    More Recipes

    Popular Ingredients