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Lilly’s Table

 

Meal Detail

 

Dinner

Rhubarb & Sweet Potato Mung Beans with Rhubarb Beets

from the Week of May 20, 2012


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

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.


Recipes for this Meal


Spring
Photo of Rhubarb, Mung Beans & Sweet Potatoes
  • Easy
  • Medium
  • Hard
Rhubarb, Mung Beans & Sweet Potatoes

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.


Spring
Photo of Rhubarb Beets
  • Easy
  • Medium
  • Hard
Rhubarb Beets

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.