Salads are a great way to get all nutrients yet have a low calorie meal.Indian saints and sages have always emphasized on Yoga and raw meals.Sprouts salad Buddha bowl is very much in thing.They are great mix and match of flavor.However such salads have been a part of old cultures like India and Asia since centuries.
Mung bean sprouts salad are an excellent source of enzymes and protein.They have very high levels of Vitamin A, D, C and E.They are a common ingredient in raw food diet.You can also germinate them easily at home.They are easy to digest and very good for weight loss.
You can enjoy them raw or steam them.Mix with different salad ingredients and raw veggies.
Sprouts salad can be created with minimal ingredients and served at any party.Add a dash of feta cheese for some variation.
Note:
Reduce the serving and steam them in case you have IBS or suffer from acidity.
Check with your medical practitioner prior to adding this to your meal.
Pressure cook sprouts for easy digestion when giving to small kids.
Scroll below to read Sprouts salad Buddha bowl
Ingredients
- 1 cup moong beans + moth/mat beans
- 1 cup mixed capsicum,diced
- 8-10 cherry tomatoes, sliced
- 1 apple/avacado,diced
- 2 tbsp. lemon Juice
- 1 cucumber,sliced and diced
- 1 tbsp. olive oil
- 1/2 pomegranate seeds
- Salt and pepper to taste
Instructions
- Soak the beans for 10-12 hours in 3-4 cups of water.
- Transfer the beans to cotton/muslin cloth and tie its ends diagonally.
- Place this in a warm and dry place.
- Keep them moist by running through 1/2 cup of water every 3-4 hours.
- Depending on the weather, germination process takes 1-2 days.
- Once the beans have germinated, you can eat them raw or steam them.
- Steam mung beans for 10-15 minutes(optional)
- Mix with rest of the ingredients.
NOTE: Sprouted beans can be kept in refrigerator for 2-3 days unless mixed with salt
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