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Sprouted Mung Bowl With Coconut Quinoa + Beet Tahini
THE FIRST MESS22Ingredients
70Minutes
520Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 beet (small-medium, scrubbed)
- 1 garlic clove (small, chopped)
- 1/4 cup tahini
- 1/4 cup water (filtered)
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- 1/2 tsp. pure maple syrup
- 1/4 tsp. gluten free tamari soy sauce
- sea salt
- sea salt and ground pepper, to taste
- 2 tsp. olive oil (or coconut if you’ve got it)
- 1/2 cup shallots (finely diced, from roughly 2 medium shallots)
- 1/4 cup shredded unsweetened coconut (finely)
- 1 tsp. ground coriander
- 1 pinch chili flakes
- 1 cup quinoa (rinsed)
- 1 cup full fat coconut milk (from a can)
- 1 cup vegetable stock (or water)
- sea salt (to taste)
- 1 cup mung bean sprouts (instructions on sprouting your own here)
- 1 English cucumber (peeled into ribbons)
- 1/4 cup fresh dill (chopped)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol |
| Sodium710mg30% |
| Potassium820mg23% |
| Protein13g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber9g36% |
| Sugars10g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium15% |
| Iron30% |
* 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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