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 time | 10 minutes | |
| Cook time | 15 minutes (This does not include sprouting time) | |
| Serves | 2 |
Ingredients
Legumes
- Sprouted Green Moong (Mung Beans) – 2 cups
Fruits
- Pomegranates – 1 cup
Vegetables
- 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
Other
- Olive Oil – 2 tbsp
- Lemon Juice – 2 tbsp
Method
- In a pan, add olive oil and garlic
- 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
- 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)
- 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
- Garnish with pomegranates and cilantro
- 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.
