I have a good friend that I have been cooking for to help her increase energy and lose weight. Mostly I’ve been making lunches for her, because that’s when she struggles the most with eating right. We’ve been doing a high raw vegan diet with lots of juices, smoothies and salads. I also throw in some cooked veggies and soups to mix things up. Clean, simple food. Sometimes, though, I want to make a grain bowl and that is a challenge because she is completely avoiding grains, even quinoa and amaranth, which are usually quite easy to digest, but seem to slow her metabolism. For the most part when I want to grains, I’ve been using cauliflower cut up into little “rice” grains.
Then, I had an idea to try a bowl with sprouted legumes. I always find sprouts very energizing and the protein content is just what we were shooting for. Plus they are filling and make you feel like you’re eating more than just a salad!
I love sprouts!
- 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
- 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.
- ⅓ cup lemon juice
- 3 Tablespoons water
- ½ cup tahini
- 1 teaspoon salt
- ¼ teaspoon chipotle powder (optional)
- 2 cloves garlic
- 2 Tablespoons coconut milk
- 2 Tablespoons olive oil
- Whisk everything together by hand in a bowl. Keep refrigerated until ready to use.
- 8 small white chile peppers
- juice of 1 lime
- ½ teaspoon salt
- 2 Tablespoons olive oil
- 3 green onions, chopped
- Blend the peppers together with the lime juice, salt and olive oil in a blender until smooth. Fold in the green onions by hand.