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Prep
Difficulty
Easy
Time
Estimate
1 hour
Soak the mung beans overnight and start to cook first. While they simmer away, sear the sweet potatoes, rhubarb and the Rhubarb Beets. Whisk up the salad dressing and toss the mung beans, sweet potatoes and greens with it. Serve in the same bowl or separately on plates. Sprinkle with crumbled cheese or nuts for extra protein.
This unlikely trio comes together with the heartiness of the beans, tanginess of rhubarb and candy-like sweet potatoes. A simple vinaigrette and shreds of greens completes this vegan main dish. If starting with dry mung beans, start by soaking them the night prior. Faster cooking lentils or even canned small beans such as adzuki could be used instead. Use twice as many beans as called for in the recipe.
The tangy flavor of rhubarb is used to brighten up earthy beets. Basically any quantity of each veggie will do, but a 1:1 ratio is a nice balance of the flavors.
