Name: Mung Bean Sprout Salad with Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 cups Sprouted mung beans; 0.5 cup Cucumber; 0.5 cup Red bell pepper; 6 tbsp Nutritional yeast; 1.5 tbsp Hemp hearts; 1 tbsp Lemon juice; 2 tsp Tahini; 1 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Mung Bean Sprout Salad with Lemon-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mung Bean Sprout Salad with Lemon-Tahini Dressing

Raw sprouted mung beans and crisp vegetables tossed in a zesty lemon-tahini sauce, delivering a bright and crunchy texture in every forkful.

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NUTRITION

Protein

35.1g

Fat

13.7g

Carbs

60.3g

SERVINGS

1 serving

INGREDIENTS

3 cups Sprouted mung beans

0.5 cup Cucumber

0.5 cup Red bell pepper

6 tbsp Nutritional yeast

1.5 tbsp Hemp hearts

1 tbsp Lemon juice

2 tsp Tahini

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Place the raw sprouted mung beans in a large mixing bowl and ensure they are thoroughly rinsed and drained.
2
Finely dice the cucumber and red bell pepper into uniform pieces and add them to the bowl with the beans.
3
In a separate small glass jar or bowl, whisk together the lemon juice, tahini, garlic powder, sea salt, and black pepper until the mixture is creamy.
4
Slowly stir the nutritional yeast into the dressing until it is fully incorporated and the sauce has thickened slightly.
5
Pour the savory lemon-tahini dressing over the mung bean mixture and toss well to ensure every sprout is evenly coated.
6
Garnish the salad with the hemp hearts and freshly chopped parsley for an extra boost of plant-based protein and freshness.