Sweet Potato Chaat with Cool Yogurt and Sprouted Mung Beans

Sweet Potato Chaat

with Cool Yogurt and Sprouted Mung Beans

GET RECIPES DELIVERED
dinner

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!