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Prep
Difficulty
Easy
Time
Estimate
45 mins
Prepare the Mung Beans first and then saute the sweet potatoes and rhubarb next. Whip up the dressing. Prepare the rhubarb for the snap pea dish next. Toss each dish with all of the final ingredients just prior to serving. If making this for lunch these will each taste lovely at room temperature, cold or warm. Skip the cheese to make this vegan and dairy free.
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.
Rhubarb is breaking away from its usual partner, strawberry, lending its tangy brightness to naturally sweet snap peas for a delightful salad with a sprinkle of walnuts, crumble of feta cheese and handful of bitter arugula. If you skip the feta just add a pinch more salt.
