Super healthy bowl with sprouted mung beans, roasted squash, broccolini, and shiitake mushrooms. Served with lemon tahini sauce and white pepper salsa.
Ingredients
1 cup dried mung beans
1 small kabocha squash
1 bunch broccolini
¼ cup broccoli sprouts
1 cup salad greens
6-8 shiitake mushrooms, quartered
Instructions
Start the mung beans a few days before you are planning to serve this meal! To sprout the mung beans, soak overnight, drain and place in a colander. Cover the colander with a towel and allow to sit for 3 days or until a tail begins to emerge from the bean. Be sure to rinse twice daily with fresh cold water to prevent mold and to keep the sprouts hydrated.
Preheat the oven to 400 degrees. Cut the kabocha squash in half and scoop out the seeds from the middle with a spoon. Cut into wedges and place on an oiled baking dish. Dust lightly with salt. Roast for 15 minutes or until tender and golden.
Heat a few Tablespoons of coconut oil into saute pan and saute the mushrooms and broccolini. Season with salt and pepper.
To assemble the dish, place the sprouted mung beans into 2 bowls. Arrange the cooked squash, mushrooms and broccolini. Garnish with broccoli sprouts. Serve with white pepper salsa and lemon tahini sauce.
Recipe by Plant Craft at https://www.rachelcarr.com/roasted-squash-bowl-with-mung-bean-sprouts/