Mung bean + kale buddha bowl

 

There always seems to be kale from Riverbend Gardens in the fridge. It's become my go to green and the backbone of many of my dishes. I particularly love it because unlike most other greens which quickly begin to wilt, kale stays nice and crunchy no matter how long you leave it in the fridge (or so it seems).

I've had it in there for weeks and it was still perfectly fine! I've even forgotten it on the counter once (for about three days, don't ask) and it got a little wilty, so I dropped it into a sink full of a cold water and it spruced right back up. Boom! It's kind of a miracle veg, and in my humble opinion, Riverbend's is the best.

Now, if you aren't local I'm sure you can find a local grower who will supply you with endless amounts of kale. It's got a really good publicist these days (#kaleyeah anyone?), so it's become really easy to find.

A few notes before we go on. Arugula is a nice addition to this bowl because of it's peppery goodness but it's a spring crop in most places so you may not be able to find it right now. You can however grow your own by the window (yup, it's just as happy to grow in a pot as long as it gets a decent bit of light).

If all else fails, you can swap it out for a more wintery green (like cabbage) and sprout some arugula and use them as microgreens and get that crunchy + pepper punch we're after.

 

 

Ingredients

Makes 2 bowls

1  bunch kale, chopped
1 bunch arugula
1 C cooked mung beans
1 T coconut oil
Fresh black pepper
1 T granola

Dressing

1/4 C sunflower seeds
1-2 cloves garlic
1 lemon, juiced
Olive oil
Salt & pepper

Directions

Start by cooking your mung beans according to the package instructions which is usually 1 C dry for 3 C water.
It's a good idea to double up so you can use the other half for mung bean dahl!
In the meantime, grab your kale & give it a quick toss with olive oil & pepper in a large pan over medium-high heat.
Next, grab you sunflower seeds and pulse them in a blender.
Once they are broken up add the remaining dressing ingredients and blend until a creamy dressing forms. Add 1-2 t of water if it's too thick.
To make the bowl, split the mung beans, kale & arugula in half.
Top each bowl with a good amount of toasted granola & sunflower seed "tahini" dressing.

 

Note: You can eat this bowl hot, but you can also eat it at room temperature, so don't worry about making it ahead.

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