Mung Bean Yoga Bowl
Recipe GLPRf972263f112f8b
A vibrant, protein-rich bowl combining tender mung beans with fluffy quinoa, creamy Greek yogurt, fresh spinach, and toasted nuts. Dressed with a zesty ginger-serrano-cilantro oil and finished with lime juice, this nourishing salad brings warmth and brightness to your plate. Perfect for meal prep or a satisfying lunch.
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Ingredients
1 cup Greek yogurt
½ tablespoon fresh ginger, minced
½ small serrano chile, seeded and minced
½ cup fresh cilantro, chopped
¼ cup green onion tops, chopped
½ cup fresh spinach
1 teaspoon fine grain sea salt
5½ cups cooked mung beans
1 cup cooked quinoa
⅓ cup toasted almonds and/or pepitas
3 tablespoons extra virgin olive oil, warmed
1½ teaspoons smoked paprika
fresh lime juice
Directions
In a small bowl, combine the minced ginger, seeded serrano chile, cilantro, green onion tops, and sea salt. Stir in the warmed olive oil and smoked paprika until well combined. Set the dressing aside.
Divide the cooked mung beans evenly among five serving bowls.
Top each portion of mung beans with a quarter cup of cooked quinoa.
Add a handful of fresh spinach to each bowl.
Place a generous dollop of Greek yogurt (about 3 tablespoons per bowl) on top.
Spoon the ginger-cilantro-chile oil dressing evenly over each bowl.
Sprinkle the toasted almonds and pepitas on top of each bowl.
Finish with a squeeze of fresh lime juice and additional cilantro if desired. Serve immediately.
