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!
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