20 Delicious Sprouted Mung Bean Recipes Healthy and Flavorful

Looking for a healthy, protein-packed ingredient that’s as versatile as it is delicious? Sprouted mung beans are the unsung hero of quick, nutrient-rich meals—perfect for busy weeknights or vibrant salads. Whether you’re a plant-based pro or just craving something fresh and flavorful, these 20 recipes will make your taste buds (and your body) happy. Let’s dive into these tasty, wholesome dishes!

Sprouted Mung Bean Salad with Lemon Dressing

Ingredients:

• 2 cups sprouted mung beans (rinsed and drained)
• 1 cup diced English cucumber
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted sunflower seeds
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp cumin

Instructions:

1. In a large bowl, combine the sprouted mung beans, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and cumin until emulsified.
3. Pour the dressing over the salad and toss gently to coat. Let sit for 5 minutes to allow flavors to meld.
4. Just before serving, sprinkle with toasted sunflower seeds for extra crunch.

The magic here is in the contrast—cool, crisp veggies and creamy sprouts against the nutty crunch of seeds, all zipped up with that tangy lemon dressing.

Tip: For extra kick, add a pinch of red pepper flakes to the dressing!

Spicy Sprouted Mung Bean Stir-Fry

This vibrant stir-fry packs a protein punch with tender sprouted mung beans, a kick of heat, and a garlicky umami finish—perfect for a quick, nutrient-packed weeknight meal.

Ingredients

• 2 cups sprouted mung beans
• 2 tbsp avocado oil (or neutral oil)
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 small red onion, thinly sliced
• 1 red bell pepper, julienned
• 1 tbsp soy sauce
• 1 tbsp sriracha (adjust to taste)
• 1 tsp maple syrup
• 1/2 tsp salt
• 1/4 cup chopped cilantro (for garnish)
• 1 tbsp toasted sesame seeds

Instructions

1. Heat 2 tbsp avocado oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger; sauté for 30 seconds until fragrant.
2. Add sliced red onion and julienned bell pepper; stir-fry for 2 minutes until slightly softened.
3. Toss in sprouted mung beans and cook for 3 minutes, stirring frequently.
4. Reduce heat to medium. Add 1 tbsp soy sauce, 1 tbsp sriracha, 1 tsp maple syrup, and 1/2 tsp salt. Stir well to coat and cook for another 2 minutes.
5. Remove from heat. Garnish with chopped cilantro and toasted sesame seeds.

The magic here? The sprouted mung beans stay crisp-tender while soaking up the spicy-sweet sauce—no mushy textures!

Tip: For extra crunch, toss in a handful of roasted peanuts just before serving.

Sprouted Mung Bean and Quinoa Bowl

Packed with plant-based protein and a satisfying crunch, this vibrant bowl is a nutrient powerhouse that comes together in under 30 minutes.

Ingredients:

• 1 cup cooked quinoa
• 1 cup sprouted mung beans
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced cucumber
• 1/4 cup chopped fresh cilantro
• 1 tbsp lemon juice
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium heat. Add sprouted mung beans and sauté for 3–4 minutes until slightly softened.
2. Stir in 1/2 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Divide cooked quinoa between two bowls. Top with the seasoned mung beans, diced cucumber, and chopped cilantro.
4. Drizzle with 1 tbsp lemon juice and sprinkle with feta cheese (if using). Toss gently before serving.

The contrast of warm spiced beans and cool, crisp cucumber makes every bite refreshing—perfect for a light lunch or post-workout meal.

Tip: For extra crunch, add a handful of toasted sunflower seeds right before serving.

Creamy Sprouted Mung Bean Soup

This nourishing soup is a hug in a bowl—velvety, protein-packed, and just earthy enough to feel wholesome without sacrificing comfort.

Ingredients:

• 2 cups sprouted mung beans (rinsed and drained)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 1/2 cup coconut milk (full-fat for creaminess)
• 1 tbsp lemon juice
• 1 tsp salt
• Fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a pot over medium. Add the diced onion and cook for 3–4 minutes until translucent. Stir in the minced garlic, 1 tsp cumin, and 1/2 tsp turmeric; cook for 1 minute until fragrant.
2. Add the sprouted mung beans and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
3. Use an immersion blender to purée half the soup (or transfer 2 cups to a blender and return to the pot). Stir in 1/2 cup coconut milk, 1 tbsp lemon juice, and 1 tsp salt. Simmer for 5 more minutes.
4. Ladle into bowls and top with fresh cilantro.

The sprouted beans lend a delicate sweetness and silky texture—no cream required!—while the turmeric and lemon brighten every spoonful.

Tip: For extra depth, toast the cumin seeds whole before grinding them.

Sprouted Mung Bean and Avocado Wrap

Packed with plant-based protein and creamy avocado, this wrap is a fresh, crunchy, and satisfying lunch that comes together in minutes.

Ingredients:

• 1 cup sprouted mung beans (or store-bought sprouts)
• 1 ripe avocado, mashed
• 2 large whole wheat tortillas
• 1/4 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a bowl, mash the avocado with lime juice, cumin, salt, and black pepper until smooth.
2. Spread half the avocado mixture evenly over each tortilla, leaving a 1-inch border.
3. Divide the sprouted mung beans, shredded carrots, cucumber, and cilantro between the tortillas, piling them in the center.
4. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
5. Slice in half diagonally and serve immediately.

The contrast of creamy avocado with the crisp sprouts and veggies makes every bite refreshing—no soggy wraps here!

Tip: For extra crunch, toast the tortillas lightly in a dry skillet before assembling.

Sprouted Mung Bean Curry with Coconut Milk

This creamy, fragrant curry is a protein-packed hug in a bowl—perfect for busy weeknights when you crave something nourishing but effortless.

Ingredients:

• 2 cups sprouted mung beans (or 1 cup dried mung beans, soaked overnight and drained)
• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp red chili flakes
• 1 (13.5-oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and sauté for 4–5 minutes until translucent. Stir in garlic, ginger, 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp chili flakes; cook 1 minute until fragrant.
2. Add sprouted mung beans, coconut milk, 1 cup broth, and 1 tsp salt. Bring to a simmer, then reduce heat to low. Cover and cook for 15–20 minutes, stirring occasionally, until beans are tender.
3. Remove from heat and stir in 1 tbsp lime juice. Taste and adjust salt if needed. Garnish with cilantro.

The magic here? The sprouted mung beans add a delicate crunch, while the coconut milk makes it luxuriously silky—no cream required.

Tip: For extra depth, toast whole cumin seeds with the onions before adding the spices.

Sprouted Mung Bean and Sweet Potato Hash

This hearty hash is a nutrient-packed breakfast (or anytime!) dish with earthy sweetness from roasted sweet potatoes and a satisfying crunch from sprouted mung beans.

Ingredients:

• 2 cups diced sweet potato (½-inch cubes)
• 1 cup sprouted mung beans
• 2 tbsp olive oil, divided
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice

Instructions:

1. Preheat oven to 400°F. Toss sweet potato with 1 tbsp olive oil, ½ tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add sprouted mung beans and sauté for 3–4 minutes until lightly toasted.
3. Combine roasted sweet potatoes, mung beans, 2 tbsp cilantro, and 1 tbsp lime juice in a bowl. Toss gently to mix.

The contrast of creamy sweet potatoes and nutty mung beans makes this hash feel indulgent while staying wholesome. Tip: For extra protein, top with a fried egg!

Sprouted Mung Bean and Chickpea Patties

These Sprouted Mung Bean and Chickpea Patties are packed with plant-powered protein and a satisfying crunch—perfect for a quick lunch or a hearty veggie burger swap!

• 1 cup sprouted mung beans
• 1 cup cooked chickpeas, lightly mashed
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil (plus extra for cooking)
• 1/4 cup breadcrumbs (or oat flour for gluten-free)

1. In a bowl, combine the sprouted mung beans, mashed chickpeas, red onion, cilantro, cumin, smoked paprika, salt, and 1 tbsp olive oil. Mix well.
2. Stir in the breadcrumbs until the mixture holds together when pressed. If too dry, add 1-2 tsp water.
3. Shape into 6 small patties (about 1/2-inch thick).
4. Heat a skillet over medium heat and lightly coat with olive oil. Cook the patties for 3-4 minutes per side, until crisp and golden.

The sprouted beans add a fresh, nutty flavor and a delightful bite—no mushy veggie burgers here! Serve with a tangy yogurt sauce or tucked into a pita.

Tip: For extra crispiness, bake the patties at 375°F for 20 minutes, flipping halfway.

Sprouted Mung Bean and Spinach Smoothie

Packed with plant-powered protein and vibrant greens, this smoothie is a refreshing way to fuel your morning—or recharge after a workout.

Ingredients:

• 1 cup sprouted mung beans (rinsed and drained)
• 1 cup fresh spinach (packed)
• 1 frozen banana (peeled and chopped)
• 1 tbsp almond butter
• 1 tsp fresh ginger (grated)
• 1/2 tsp ground cinnamon
• 1 cup unsweetened almond milk
• 1 tsp honey (optional)
• Ice cubes (as desired)

Instructions:

1. Combine the sprouted mung beans, spinach, frozen banana, almond butter, grated ginger, and ground cinnamon in a high-speed blender.
2. Pour in the almond milk and honey (if using), then add a handful of ice cubes for thickness.
3. Blend on high for 45–60 seconds until completely smooth, scraping down the sides as needed.
4. Pour into a glass and enjoy immediately for the creamiest texture.

The sprouted mung beans add a subtly nutty flavor and velvety texture, while the ginger gives it a gentle kick—no “green” aftertaste here!

Tip: For extra creaminess, soak the mung beans overnight (or use pre-sprouted ones) before blending.

Sprouted Mung Bean and Tomato Chutney

This vibrant chutney is a flavor-packed way to use sprouted mung beans—tangy, slightly spicy, and perfect for slathering on toast or pairing with grilled meats.

Ingredients:

• 1 cup sprouted mung beans
• 2 medium tomatoes, roughly chopped
• 1 small red onion, finely diced
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili flakes
• 1 tbsp jaggery (or brown sugar)
• 1 tsp salt
• 2 tbsp water
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat 2 tbsp coconut oil in a skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; sizzle for 30 seconds until fragrant.
2. Add the diced red onion and sauté for 3 minutes until translucent. Stir in 1/2 tsp turmeric powder and 1/2 tsp red chili flakes.
3. Add the chopped tomatoes and cook for 5 minutes, mashing lightly until softened. Mix in the sprouted mung beans, 1 tbsp jaggery, 1 tsp salt, and 2 tbsp water. Simmer uncovered for 8–10 minutes, stirring occasionally, until the mixture thickens.
4. Remove from heat and garnish with chopped cilantro. Serve warm or at room temperature.

The sprouted beans add a delightful crunch to the chutney, while the jaggery balances the tomatoes’ acidity with a touch of caramel sweetness.

Tip: For extra depth, toast the cumin and mustard seeds until they pop before adding the onions.

Sprouted Mung Bean and Cucumber Raita

This cooling, protein-packed raita is a refreshing twist on the classic yogurt dip, with crunchy sprouts and crisp cucumber adding texture to every bite.

Ingredients:

• 1 cup plain whole-milk yogurt
• 1/2 cup sprouted mung beans
• 1/2 cup finely diced English cucumber
• 1 tbsp chopped fresh cilantro
• 1 tsp cumin powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small green chili, finely minced (optional)

Instructions:

1. In a medium bowl, whisk the yogurt until smooth.
2. Add the sprouted mung beans, cucumber, cilantro, 1 tsp cumin powder, 1/2 tsp salt, 1/4 tsp black pepper, and green chili (if using). Stir gently to combine.
3. Chill for at least 30 minutes to let the flavors meld.

The sprouted beans give this raita a satisfying bite, while the cucumber keeps it light—perfect for balancing spicy curries or scooping up with warm naan.

Tip: For extra creaminess, use Greek yogurt and add a splash of water to thin it slightly.

Sprouted Mung Bean and Lentil Stew

This hearty, protein-packed stew is a comforting hug in a bowl—earthy, slightly nutty, and perfect for a nourishing weeknight meal.

Ingredients:

• 1 cup sprouted mung beans
• 1 cup brown lentils, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups baby spinach
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add 1 tsp cumin, 1 tsp turmeric, and 1/2 tsp smoked paprika, stirring for 30 seconds to toast the spices.
3. Pour in the vegetable broth, then add the sprouted mung beans, lentils, diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender.
4. Fold in the baby spinach and 1 tbsp lemon juice, cooking just until the spinach wilts (about 2 minutes). Taste and adjust seasoning if needed.

The sprouted mung beans add a delightful crunch, while the lentils melt into a velvety texture—a contrast that makes every spoonful interesting.

Tip: For extra richness, swirl in a spoonful of coconut yogurt before serving.

Sprouted Mung Bean and Carrot Fritters

These crispy, protein-packed fritters are a fantastic way to sneak extra veggies into your day—plus, they come together in just 30 minutes!

Ingredients:

• 1 cup sprouted mung beans
• 1 cup grated carrots (packed)
• 1/4 cup finely chopped red onion
• 2 tbsp chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 3 tbsp chickpea flour
• 2 tbsp avocado oil (for frying)

Instructions:

1. In a large bowl, mash the sprouted mung beans lightly with a fork until slightly broken down but still chunky.
2. Add the grated carrots, red onion, cilantro, cumin, turmeric, salt, black pepper, and lemon juice. Mix well to combine.
3. Sprinkle in the chickpea flour and stir until the mixture holds together when pressed (add 1 tsp water if too dry).
4. Heat avocado oil in a skillet over medium heat. Form 2-tbsp portions of the mixture into patties and fry for 3–4 minutes per side, flipping once, until deeply golden and crisp.

The sprouted mung beans add a nutty sweetness that pairs perfectly with the earthy carrots—and that crispy exterior is downright addictive!

Tip: Serve with a quick yogurt dip (mix Greek yogurt with a pinch of cumin and a squeeze of lemon).

Sprouted Mung Bean and Kale Stir-Fry

This vibrant stir-fry is packed with plant-powered protein and earthy flavors—ready in just 15 minutes for a quick, nourishing meal.

Ingredients:

• 2 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 2 cups sprouted mung beans
• 3 cups chopped kale (stems removed)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat toasted sesame oil in a large skillet over medium-high. Add garlic, ginger, and red pepper flakes; sauté 30 seconds until fragrant.
2. Add sprouted mung beans and stir-fry 3 minutes, tossing frequently.
3. Toss in kale and cook 2 minutes until slightly wilted. Reduce heat to medium.
4. Pour in soy sauce, rice vinegar, and maple syrup. Stir to coat evenly, cooking 1 more minute.
5. Garnish with sesame seeds and serve warm.

The sprouted mung beans add a delightful crunch, while the toasted sesame oil and ginger create a cozy, aromatic depth.

Tip: For extra protein, top with a fried egg or crispy tofu!

Sprouted Mung Bean and Tofu Scramble

This protein-packed scramble is a vibrant, plant-based twist on breakfast—fluffy tofu meets earthy mung beans for a satisfying start to the day.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced yellow onion
• 1 clove garlic, minced
• 1 cup sprouted mung beans
• 14 oz firm tofu, drained and crumbled
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 tbsp nutritional yeast
• 2 tbsp chopped fresh cilantro (optional)

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced yellow onion and sauté for 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add sprouted mung beans and cook for 2 minutes, stirring occasionally. Crumble in tofu, then sprinkle with 1/2 tsp turmeric, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/2 tsp salt. Cook for 5–7 minutes, stirring gently, until the tofu is lightly golden.
3. Remove from heat and fold in 1 tbsp nutritional yeast and cilantro (if using). Serve warm.

The turmeric gives this scramble a sunny hue, while the mung beans add a subtle crunch—perfect for meal prep or a lazy weekend brunch.

Tip: For extra flavor, splash in 1 tbsp tamari or soy sauce with the spices.

Sprouted Mung Bean and Beetroot Salad

Ingredients:

• 2 cups sprouted mung beans
• 1 medium beetroot, peeled and grated (about 1 cup)
• 1/4 cup chopped fresh cilantro
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a large bowl, combine the sprouted mung beans, grated beetroot, and chopped cilantro.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and black pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. If using, sprinkle the feta cheese on top just before serving.

The earthy sweetness of the beetroot pairs perfectly with the fresh crunch of mung sprouts, while the cumin and lemon add a bright, zesty kick. Serve chilled for maximum refreshment!

Tip: For extra texture, toast 2 tbsp of sunflower seeds and sprinkle them over the salad.

Sprouted Mung Bean and Zucchini Noodles

This light yet satisfying dish packs a protein punch with sprouted mung beans and fresh zucchini noodles—perfect for a quick, nutrient-packed meal.

Ingredients:

• 2 medium zucchinis, spiralized (about 3 cups)
• 1 cup sprouted mung beans
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
2. Add sprouted mung beans and cook for 3 minutes, stirring occasionally.
3. Toss in zucchini noodles, soy sauce, sesame oil, red pepper flakes, and salt. Stir-fry for 2–3 minutes until the zucchini is just tender but still crisp.
4. Remove from heat and sprinkle with toasted sesame seeds.

The sprouted mung beans add a delightful crunch, while the zucchini noodles keep it light—a perfect balance of texture and flavor.

Tip: For extra freshness, squeeze a lime wedge over the dish before serving.

Sprouted Mung Bean and Peanut Butter Energy Bites

These no-bake energy bites are packed with plant-powered protein and just the right amount of sweetness—perfect for a quick snack or post-workout boost.

Ingredients:

• 1 cup sprouted mung beans (drained and patted dry)
• 1/2 cup creamy peanut butter
• 1/4 cup honey
• 1/4 cup rolled oats
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of sea salt
• 2 tbsp mini chocolate chips (optional)

Instructions:

1. In a food processor, pulse the sprouted mung beans until finely chopped (about 10 seconds).
2. Add peanut butter, honey, rolled oats, vanilla extract, cinnamon, and sea salt. Blend until the mixture clumps together (30–45 seconds).
3. Stir in mini chocolate chips by hand, if using.
4. Scoop 1-tbsp portions and roll into balls. Place on a parchment-lined tray and refrigerate for 30 minutes to firm up.

The sprouted mung beans add a subtly earthy crunch, while the peanut butter keeps these bites irresistibly creamy—no baking required!

Tip: For a nut-free version, swap peanut butter with sunflower seed butter.

Sprouted Mung Bean and Coconut Rice

This fragrant, protein-packed dish is a wholesome twist on classic coconut rice, with sprouted mung beans adding a delightful crunch.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 cup sprouted mung beans
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1 tbsp coconut oil
• 1 tsp salt
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 2 tbsp shredded coconut (optional, for garnish)

Instructions:

1. In a medium pot, heat 1 tbsp coconut oil over medium. Add the sprouted mung beans and sauté for 2 minutes until slightly softened.
2. Stir in the jasmine rice, 1 tsp salt, 1/2 tsp turmeric, and 1/4 tsp black pepper, coating evenly.
3. Pour in the coconut milk and 1 cup water, then bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. Turn off the heat and let the rice steam, covered, for 5 more minutes. Fluff with a fork and garnish with shredded coconut if using.

The sprouted mung beans give this dish a nutty bite, while the coconut milk keeps it luxuriously creamy—perfect for a satisfying yet light meal.

Tip: For extra flavor, toast the shredded coconut in a dry pan until golden before garnishing.

Sprouted Mung Bean and Mint Pesto Pasta

This vibrant pasta dish combines earthy sprouted mung beans with a zesty mint pesto for a fresh, protein-packed meal that comes together in minutes.

Ingredients:

• 8 oz (about 2 cups) dried pasta (penne or fusilli work well)
• 1 cup sprouted mung beans
• 2 cups fresh mint leaves, packed
• 1/3 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 2 garlic cloves, peeled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, make the pesto: In a food processor, combine the mint leaves, Parmesan, pine nuts, garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil and lemon juice until smooth.
3. Toss the drained pasta with the pesto, sprouted mung beans, and 1/4 cup of reserved pasta water (add more if needed to loosen the sauce).
4. Serve warm, topped with extra pine nuts or Parmesan if desired.

The sprouted mung beans add a satisfying crunch and nutty depth, balancing the bright, herby pesto perfectly.

Tip: For extra freshness, stir in a handful of baby arugula just before serving.

Conclusion

With these 20 delicious sprouted mung bean recipes, you’ve got endless ways to enjoy this nutritious ingredient—whether you’re craving salads, curries, or snacks! We hope you find a new favorite. Don’t forget to leave a comment sharing which recipe you loved most, and pin this roundup to your Pinterest board for easy access. Happy cooking!