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Mung Bean Salad with Butternut Squash and Grated Coconut
KITCHEN REPERTOIRE-US18Ingredients
65Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. mung beans (dried, soaked overnight)
- 6 Tbsp. olive oil
- 1/4 cup fresh lemon juice
- 1 Tbsp. pomegranate molasses
- 1 clove garlic (minced to paste)
- flaky sea salt
- freshly ground black pepper
- 1 butternut squash (small, peeled, seeded and chopped into 3/4 inch cubes)
- 1 Tbsp. spice (Dukkah, recipe below)
- 1 cup pomegranate seeds (fresh)
- coconut (Small piece fresh, grated)
- fresh mint (for serving)
- 1 cup pistachios (gently toasted)
- 1/2 cup sesame seeds (gently toasted)
- 1/2 cup coriander seeds (gently toasted)
- 1/4 cup cumin (gently toasted)
- 1 tsp. flaky sea salt
- ground black pepper
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol |
| Sodium890mg37% |
| Potassium1330mg38% |
| Protein15g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber16g64% |
| Sugars15g |
| Vitamin A250% |
| Vitamin C70% |
| Calcium45% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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