Split Mung Beans
This one-pot split mung beans recipe is high in protein, high fiber, low fat, and takes 30 minutes to make. It's oil-free, gluten-free, soy-free, nut-free, and satisfyingly delicious. A meal-prep favorite!
Servings: 3
Calories: 334kcal
Ingredients
- 1 cup yellow split mung beans
- ½ onion chopped
- 1 cup diced sweet potato about ¼-inch
- 3 cloves garlic minced
- 1 Tbsp fresh ginger root grated or minced
- 2 tsp yellow curry powder
- ½ to 1 tsp crushed red pepper flakes
- 2 ½ cups low sodium vegetable broth
- 1 Tbsp coconut aminos
- 2 cups spinach or baby bok choy
- ¼ cup fresh chopped parsley or cilantro
- ½ cup plain unsweetened coconut milk (NOT the can)
Instructions
- Rinse and strain split mung beans. Set aside.
- Preheat a medium pot over medium heat. Add chopped onions and saute for 3 to 4 minutes.
- Add diced sweet potato, grated ginger, chopped garlic, curry powder, and crushed red pepper flakes. Stir and cook for another minute.
- Add split mung beans, coconut aminos, and low-sodium vegetable broth (or water) to the pot with veggies. Stir it and turn the heat up to high and bring it to a boil. Reduce heat to low and put the lid on to cook for 15 minutes.
- After 15 minutes, turn off the heat and let it sit for 2 to 3 minutes to continue to absorb the liquid.
- Stir in spinach (or chopped baby bok choy) and fresh parsley (or cilantro). After the spinach wilts, then add unsweetened plain coconut milk. Enjoy!
Notes
Leftovers/Meal Prep: Store leftovers in a covered container in the refrigerator for up to four days. Portion out and freeze for up to four months.
Nutrition
Calories: 334kcal | Carbohydrates: 60g | Protein: 21g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 199mg | Potassium: 413mg | Fiber: 11g | Sugar: 5g | Vitamin A: 8916IU | Vitamin C: 16mg | Calcium: 134mg | Iron: 4mg
