Sweet Potato Chaat with Cool Yogurt and Sprouted Mung Beans

Sweet Potato Chaat

with Cool Yogurt and Sprouted Mung Beans

GET RECIPES DELIVERED
dinner

Chaat, typically an Indian or Pakistani street food, is known for its tangy-salty spice and crunch. The sweet potato chaat is served over mung beans, and they’re packed with fiber, protein, vitamin C and K. You’ll add the crispy rice right at the last minute, and it mimics the papdi in the classic dish- everyone loves a little crunch!

High-Protein Gluten-Free Leafy Greens Beans/Legumes Root Vegetables Side Dish Dinner Indian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
450
FAT
12g
CARBOHYDRATES
68g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. ¾ cup split mung beans
  3. 1 onion
  4. Fresh ginger
  5. Fresh cilantro
  6. 1 serrano pepper
  7. 3 tbsp vegan yogurt
  8. ½ tsp garam masala
  9. 1 lime
  10. 1 tsp tamarind paste
  11. ½ cup puffed rice
  12. 2 oz baby spinach
  13. 1 tbsp vegetable oil*
  14. Salt*
  15. *Not included
  16. **Allergens: Processed in a facility that may contain nuts, soy, wheat

TOOLS

  • 2 small saucepans
  • Large nonstick skillet

INSTRUCTIONS

1
Boil the sweet potato
Dice the sweet potato, leaving the peel on. Add it to a saucepan, cover with 1 inch of water, and bring to a boil. Cook until fork tender, about 10 to 15 minutes, and drain.
2
Cook the mung beans
To another small saucepan, add the sprouted mung beans and a pinch of salt. Cover with an inch of water, bring to a boil, and reduce heat to low. Simmer mung beans until tender, about 15 to 20 minutes, and drain.
3
Prepare the produce
Peel and mince the onion. Grate the ginger. Chop the cilantro leaves and tender stems. Trim, deseed, and mince the serrano pepper. To a medium bowl, add the ginger, cilantro, onion and as much of the serrano pepper as you’d like, and toss to combine. Season cilantro-chile salad with salt.
4
Make the masala yogurt
In a small bowl, combine the vegan yogurt with the garam masala, juice from half the lime, and a pinch of salt. Stir the masala yogurt to combine. Cut the remaining lime half into wedges.
5
Finish the chaat
Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the drained sweet potatoes and cook, stirring occasionally, until browned in places, about 4 to 5 minutes. Add the tamarind paste and half of the cilantro-chile salad, and stir. Cook, stirring often, an additional 2 minutes. Stir in the puffed rice and season chaat with salt.
6
Finish and serve
To serve, place the baby spinach in large bowls. Top with the sprouted mung beans, sweet potato chaat, and masala yogurt. Serve with remaining cilantro-chile salad and lime wedges. Enjoy!