Winter Mung Bean Stew with Roasted Veggies
Among the lesser-known beans, the mung bean is one bean you most certainly do not want to miss out on. This particular bean has proven to be a superfood of its own, boasting incredible cardiovascular, anti-cancerous, and anti-fungal benefits.
High in fiber and nutritious, this Winter Mung Bean Stew with Roasted Veggies hits every note for a perfect meal. It’s warming and filling, creamy and flavorful, spiced but not spicy. Serve it with fresh almond naan for an easy weeknight meal!
In this flavorful mung bean stew recipe, the mung bean makes for a backdrop of deep, earthy taste and comforting warm texture. Complemented by spices and creamy sweet potato, the result is a snack or light meal that packs it all into one delicious package.
Winter Mung Bean Stew with Roasted Veggies
Serves 4-6
What You’ll Need
Roasted Veggies
1 medium sweet, potato peeled and cubed
2 tbsp coconut or avocado oil
1/2 purple onion, cubbed
1 tsp garlic powder
5 garlic cloves sliced in thirds
1 tsp smoked paprika
1 tsp pink salt
Optional: Red Chili Flakes or Sumac
Mung Bean Stew
1 tbsp coconut or avocado oil
2 cups dried mung beans, soaked in water for 8-12 hours
1/4 onion, finely chopped
4 garlic cloves, finely chopped
1 tsp Trader Joes Umami Mushroom Powder or ground cumin
1 tsp dried basil
8 cups water
1 tsp pink salt
Tahini Dressing
½ cup Tahini
Juice of 2 Lemons
1 tbsp apple cider vinegar
2 garlic cloves
1 tsp mustard seed powder
1/2 tsp pink salt
1/2 cup water, to thin
What You’ll Need To Know
Roasted Veggies: Preheat oven to 400F. In backing pan, add puple onion, sweet potatoes, and garlic cloves. Cover in oil and season with salt, smoked paprika, and garlic powder. Mix together. Heat oil in a sauce pan, add onion and garlic over a medium. Place in over and roast for 30-40 minutes.
Mung Bean Stew: While the veggies roast, sauté until fragrant, stir occasionally. Add spinach, soaked mung beans and water, cover and bring to boil. Lower the heat to medium-low and add in basil and Umami Mushroom Powder or ground cumin. Let cook for 30-40 minutes or until the beans are soft. Turn off the heat. Ready to serve.
Tahini Dressing: Add all ingredients to a high-speed blender. Blend until smooth. Leftovers will keep in the fridge for up to 14 days in an air tight container.
Plate with mung beans, topped with roasted veggies and drizzled with Tahini dressing. Optional: Sprinkle with Chili Flakes or Sumac.
