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sprouted mung bean bowl
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5 from 1 vote

SPROUTED MUNG BEAN BOWL

Nourishing, healthy and deeply satisfying hot bowl of sprouted mung beans, zucchini and spinach. Improvise by adding whatever vegetables you have around.
Prep Time15 minutes
Cook Time45 minutes
Soaking | Sprouting1 day 12 hours
Servings: 2
Calories: 345kcal

Equipment

  • Quart mason jar
  • Sprouting lid
  • Medium pot

Ingredients

FOR SPROUTING MUNG BEANS

  • 3/4 cup whole mung beans
  • 4-5 cups water

FOR MAKING SOUP

  • Water for boiling the beans
  • 1 cup full-fat coconut milk
  • 1 zucchini grated
  • 1.5 teaspoon Tikka Masala or Curry powder 
  • 1 cup fresh spinach
  • salt to taste

FOR TOPPING

  • avocado
  • cilantro
  • splash of lime

Instructions

  • Place 3/4 cup mung beans into a quart mason jar with a sprouting lid and leave to soak for 8 hours or overnight. The volume of the beans will increase a lot.
  • After soaking, drain the water through the mesh top and flip the jar on the side. Leave it for 12 to 24 hours, rinsing once or twice, until you notice the white sprout tails. I let the sprouts get to 1mm in length but I know some folks like their sprouts longer.
  • Once done, proceed with making soup, or place sprouted mung beans into refrigerator until ready. They’ll stay good for about 3 days.

TO MAKE SOUP

  • Place mung beans in a medium pan, cover with water, bring to boil, then simmer for 45 minutes (until the beans reach consistency you like, I prefer mine firmer). 
  • Rinse and drain the beans in a sieve, I like to wash the pot while the beans are draining, because they release a lot of unsightly gunk on the sides of the pot.
  • Combine sprouted mung beans with 1 cup coconut milk, 1 shredded zucchini, 1.5 teaspoons Tikka Masala or Curry powder and salt to taste.
  • Bring to boil and simmer until zucchini is just tender, 5 minutes or so. 
  • Add 1 cup spinach, simmer for 3-4 minutes longer.
    Add toppings of your choice, and enjoy! 

Notes

  • When you first combine the soup ingredients, it may look like there is not enough liquid. Zucchini will release a lot of liquid once it starts cooking. 
  • This is the amount I make for myself, one bowl now and one later. 
  • In this soup, anything goes. I add whatever green stuff and vegetables I have around. Sorrel is especially good, if you have access to it, it adds really nice tang. 
  • I often alternate this meal with Dr. Bieler's green soup on my vegetarian/vegan days. Yep, I have vegan days. 
  • A lot of online sources say that it takes 20-30 minutes to cook sprouted mung beans but I find that they are not done at that time, 45 minutes on simmer seems to be perfect for me. 

Nutrition

Calories: 345kcal | Carbohydrates: 37g | Protein: 15g | Fat: 17g | Saturated Fat: 15g | Sodium: 48mg | Potassium: 1052mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1127IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 7mg