Sweet Potato and Green Moong Sprouts Salad

If it were up to me, there would be sweet potatoes in everything. And because it is up to me in my kitchen, I use sweet potatoes wherever I can, such as in this salad. A sweet potato and green moong (mung beans) sprouts salad is a perfect salad bowl with the protein from the sprouts and the complex carbohydrates from the sweet potatoes. The pomegranates add a beautiful freshness to the salad. It is a simple, refreshing and healthy salad.

Prep time10 minutes
Cook time15 minutes (This does not include sprouting time)



  • Sprouted Green Moong (Mung Beans) – 2 cups


  • Pomegranates – 1 cup


  • Sweet Potato – 2 medium, diced
  • Persian Cucumbers – 3, diced
  • Sweet Onions – 1 cup, finely chopped

Spices & Herbs

  • Cilantro – Enough sprigs to have 1 cup
  • Black Pepper – 1 tsp
  • Salt – As per taste
  • Garlic – 1 tsp
  • Dhania (Coriander) Powder – 1 tsp


  • Olive Oil – 2 tbsp
  • Lemon Juice – 2 tbsp


  1. In a pan, add olive oil and garlic
  2. Once the rawness of the garlic is cooked, add the diced sweet potatoes and saute for 5 minutes. Add salt and saute for an additional 5 minutes
  3. Add black pepper, dhania powder and continue to saute for a a few more minutes until the sweet potatoes are cooked through and are soft (but not mushy)
  4. Begin assembling the salad. Add the sprouted mung beans, sweet potatoes, chopped sweet onions and diced cucumbers to a mixing bowl. Add lemon juice and mix well
  5. Garnish with pomegranates and cilantro
  6. Chill in the refrigerator for 20-30 minutes and enjoy the cold salad. Alternatively, the salad can also be enjoyed warm as soon as it is assembled

Serving Suggestions

  • If a plain paapad or a tostada is available in your pantry, top this salad on them and serve as “masala paapad” or a “chaat tostada”
  • Make a lettuce wrap using the salad (make sure to warm it slightly) as a filling
  • Use the salad as a part of a filling in a Kathi roll for a great crunch and freshness

Give this refreshing salad a try. If you like this recipe, do rate it and share your comments below. You can also follow me on Instagram to be up-to-date with what is cooking in my kitchen and to share your version of the recipe with #foodformyloveblog.

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