Mung Yoga Bowl

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Greek yogurt
• 1/2 tablespoon minced ginger
• 1/2 small serrano chile, seeded
• 1/2 cup cilantro, plus more for serving
• 1/4 cup green onion tops
• 1/2 cup spinach
• scant 1 teaspoon fine grain sea salt
• 5-6 cups cooked mung beans
• 1 cup cooked quinoa
• 1/3 cup toasted almonds and/or pepitas
• 3 tablespoons warmed olive oil
• 1 1/2 teaspoons smoked paprika
• lots of freshly squeezed lime juice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the almonds and/or pepitas in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant. Coarsely chop and set aside.

2. Blend the Greek yogurt, minced ginger, seeded serrano half, cilantro, green onion tops, spinach, half the salt, and a squeeze of lime juice until smooth.

3. With the blender running, add the warmed olive oil in a thin stream to emulsify the sauce. Taste and add more lime juice if you like.

4. Warm the cooked mung beans with a splash of water in a skillet over medium heat for about 3 minutes. Remove from heat and toss with the smoked paprika, the remaining salt, and a squeeze of lime juice.

5. Divide the cooked quinoa among 4 to 6 bowls.

6. Spoon the mung beans over the quinoa, then drizzle with the green sauce.

7. Sprinkle with the toasted nuts or seeds and extra cilantro, and serve.