Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 

© Lillys-Table.com Photo of Rhubarb, Mung Beans & Sweet Potatoes
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Rhubarb, Mung Beans & Sweet Potatoes

from Rhubarb Snap Pea & Mung Bean Salad, the Week of June 5, 2016.
View the previous recipe for this meal.

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.

Ingredients

  • 1 cup mung beans
  • 2 cups sweet potato, diced
  • ½ cup extra-virgin olive oil
  • 1 cup rhubarb, diced
  • 2 cloves garlic
  • cup orange juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 bunch chard, or other dark leafy greens
  • ¼ cup walnuts, crumbled, optional
  • ¼ cup feta cheese, crumbled, optional

Serving Size: 4 People



 

Preparation Instructions

Soak the mung beans overnight if possible. If it is not, just plan to cook them for longer. Strain the beans and add the water to a saucepan. Bring up to a boil and reduce to a simmer for about 45-75 minutes, depending on the soaking time and age of the mung beans. A pressure cooker gets the job done much faster, if that equipment is available to you.

Meanwhile, chop the sweet potatoes into a dice. Add to a skillet over medium heat with a splash of the olive oil. Saute for about 5-10 minutes, allowing the chunks to sear briefly before shaking the pan and flipping. Each side should gain a bit of color before flipping.

While the sweet potatoes cook, chop the rhubarb and mince the garlic. Once the sweet potatoes are barely cooked through, toss in the rhubarb and garlic. Shake the pan periodically until the rhubarb is tender.

In a large bowl, whisk together the dijon, orange juice, vinegar, salt and pepper. Slowly drizzle in the olive oil while whisking. Stack up the greens and thinly slice into shreds.

Strain the mung beans, shaking to remove any excess liquid. Toss the beans into the vinaigrette, gently fold in the sweet potatoes, rhubarb and leafy green shreds.

Taste. Add more salt and pepper if desired.