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Sprouted Mung Bowl with Coconut Quinoa Beet Tahini

Sprouted Mung Bowl with Coconut Quinoa Beet Tahini

The ultimate comfort food, this Sprouted Mung Bowl with Coconut Quinoa Beet Tahini is packed with vibrant flavors and nutritious ingredients. Creamy beet tahini combined with fluffy quinoa and crunchy mung beans makes this dish a delightful and easy weeknight dinner. You’ll crave this bowl over and over again!
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Servings: 4 servings
Course: Dinner
Cuisine: Healthy
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • to taste sea salt and ground pepper
  • 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
  • to taste sea salt
  • scant cup mung bean sprouts
  • 1 English cucumber peeled into ribbons
  • ¼ cup chopped fresh dill

Equipment

  • Skillet
  • Frying Pan
  • Blender
  • Large Pot
  • Saucepan
  • Mixing Bowl
  • Peeler
  • Chef's Knife
  • Cutting Board
  • Wooden Spoon

Method
 

  1. Start by placing the beet in a medium saucepan and covering it with water. Bring the pot to a boil and then reduce the heat to simmer. Cook until the beet is soft when pierced with a paring knife, about 30 to 40 minutes. This step is crucial as it ensures a tender and easily peelable beet.
  2. Once the beet is cooked, carefully remove it from the water and let it cool slightly. The skin should slip off easily—this is a satisfying moment! Once it’s cool enough to handle, peel the beet and chop it roughly. The vibrant color is just stunning!
  3. Place the chopped beet into an upright blender. Add the chopped garlic, tahini, water, balsamic vinegar, olive oil, maple syrup, Tamari soy sauce, salt, and pepper. Blend on high until completely smooth. You want a luscious, creamy consistency that will coat your quinoa perfectly.
  4. Next, rinse out the medium saucepan you used for the beet. Set it over medium heat and pour in the olive oil. Once hot, add the shallots to the pan. Sauté for about 3 minutes until they become translucent and fragrant. This step builds a wonderful base flavor for the quinoa.
  5. Now it’s time to add the coconut, ground coriander, and a pinch of chili flakes to the pan. Sauté for another 30 seconds until everything is aromatic. The warmth of the spices will fill your kitchen with a lovely scent.
  6. Add the rinsed quinoa to the pan, stirring to coat it in the oil and spices. This is where we infuse flavor into the grains. You’ll hear a lovely sizzle as the quinoa meets the heat.
  7. Next, pour in the coconut milk, vegetable stock, and a sprinkle of sea salt. Stir everything together, and bring the mixture to a boil. Once boiling, reduce to a simmer, cover the pan, and let it cook until almost all of the liquid is absorbed, about 15 minutes. The quinoa will become fluffy and delicious.
  8. As the quinoa cooks, spread a couple of tablespoons of the beet tahini across four shallow bowls. This creates a beautiful base for your bowl. You can be creative here; swirl it around for visual appeal!
  9. Once the quinoa is cooked, fluff it with a fork and portion it among the bowls. Each bowl should have a generous helping of fluffy quinoa.
  10. Top each bowl with a portion of mung bean sprouts, cucumber ribbons, and a sprinkle of fresh dill. This adds a fresh crunch and color to your dish. Serve immediately and enjoy the vibrant flavors!

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.
You might as well do a whole bunch to have around for future salads, bowls etc.