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Purple Carrot

Mung Bean Salad

with Tangy Cashew Sauce & Quinoa Red Pepper Pilaf

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The base of this chilled bowl is a flavorful quinoa salad. It's topped by satiating, savory mung beans and tender eggplant that soaks up the cashew butter sauce made with tamari and garlic.

If you’re about to reach for the microwave, don’t! This is just about the easiest meal prep ever: Simply remove the film, stir, and dig in!
Store in the fridge (not the freezer)!

Quinoa, Roasted Red Peppers [roasted Florina red peppers, water, sea salt, red wine vinegar, sugar], Organic Blue Agave Nectar, Mung Beans, Eggplant, 100% Extra Virgin Olive Oil, Spread the Love® Cashew Butter [cashews], Edamame [soybeans], Carrots, Unseasoned Rice Wine Vinegar [(reduced with water to 4.5% acidity by volume), caramel color], Water, Parsley, Scallions, Canola Oil, Garlic, Salt, Low Sodium Tamari Soy Sauce [water, soybeans, salt, alcohol (to preserve freshness), rice vinegar, lactic acid], Ground Cumin.
Allergens: soy, tree nut (cashew).