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Sprouted Mung Bowl with Coconut Quinoa & Beet Tahini

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Servings 4
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Ingredients

BEET TAHINI INGREDIENTS (makes extra)

  • 1 small-medium beet, scrubbed
  • 1 small garlic clove, chopped
  • ¼ cup tahini
  • ¼ cup water
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon pure maple syrup
  • ¼ teaspoon Tamari soy sauce
  • sea salt and ground pepper, to taste

COCONUT QUINOA INGREDIENTS

  • 2 teaspoons olive oil
  • ½ cup finely diced shallots (1 large shallot)
  • ¼ cup finely shredded unsweetened coconut
  • 1 teaspoon ground coriander
  • pinch chili flakes
  • 1 cup quinoa, rinsed
  • 1 cup full fat coconut milk (from a can)
  • 1 cup vegetable stock
  • sea salt, to taste

MUNG BOWL

  • scant cup mung bean sprouts
  • 1 English cucumber, peeled into ribbons
  • ¼ cup chopped fresh dill

Instructions

  • Place the beet in a medium saucepan and cover it with water. Bring the pot to a boil and then simmer until the beet is soft when pierced with a paring knife, about 30-40 minutes. Remove the beet and let it cool slightly. The rough outer skin of the beet should slip off with ease at this point. Peel the beet and chop it roughly.
  • Place the chopped beet in an upright blender along with the garlic, tahini, water, balsamic vinegar, olive oil, maple syrup, tamari, salt, and pepper. Blend the mixture on high until completely smooth. Set aside.
  • Rinse out and towel off the medium saucepan you used for the beat. Set it over medium heat and pour the oil in. Add the shallots to the pan and stir. Sauté until translucent, about 3 minutes. Add the coconut, coriander and chili flakes, and sauté until very fragrant, about 30 seconds. Add the quinoa and stir to coat in the oil and spices. Add the coconut milk, vegetable stock, and sea salt to the pan and stir. Bring the quinoa to a boil and then simmer until almost all of the liquid is absorbed, about 15 minutes.
  • Spread a couple tablespoons of the beet tahini across 4 shallow bowls. Portion the quinoa among the bowls. Top each bowl with a portion of sprouted mung beans, cucumber ribbons and fresh dill. Serve immediately.

Recipe Notes

  • You can use any sprouted beans/legumes you like. I know a few of my local grocery stores sell these kinds of sprouts if you aren’t up to the challenge of doing it yourself. 
  • I follow these instructions for sprouting mung beans.
  • Also, if you’re boiling a beet for the sauce, you might as well do a whole bunch to have around for future salads, bowls etc. 
The sprouted mung bowl with creamy coconut quinoa and beet tahini is a deeply nourishing, vegan, and gluten-free main course.