Aug 24, 2017

Mung Bean, Plum, Berry Buddha Bowl


200 gr. mesclun greens,
30 gr. pine nuts,
1 cup mung beans,
1 medium onion, finely sliced,
1 tsp sea salt,
3 teaspoons walnut oil,
1 garlic clove minced,
1/2 bunch of fresh mint,
1 red pepper,
1/2 cup warm water,
A handful of onion chives.
50 gr. blueberry,
1 tbsp pomegranate syrup,
3 ripe plum,
1 lime juice.
1 ripe mango ( optional)


1. Wash mesclun greens and cut with bamboo knife. Place in a large buddha bowl.
2. Soak the mung beans in warm water for 4 hours.

3. Saute sliced onions in the walnut oil, garlic, pine nuts and salt.

4.  Cut peppers, plums and mint into the small pieces and add to pan, mix them for a few minutes on low heat.

5.  Pour the warm water, pomegranate syrup and lemon juice. Add blueberries and mung beans, occasionally stirring, cook it for 15-20 minutes.

6. Place mung bean mix top of the greens. Garnish with mango cubes if desired.


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