This Thai-inspired plant-based grain bowl is so easy to make and so beautiful you might not want to eat it once you craft it! Rich and chewy goodness of sprouted Kamut wheat, garbanzo (chickpeas) and mung beans, and black lentils blended with colorful veggies.
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Why this recipe works
- It’s delicious, easy to make and super healthy. It is the perfect escape from your everyday lettuce salad.
- So flexible that the vegetable combinations are limitless based on your personal preferences.
- The sprouted grains add a unique twist to an otherwise typical grain bowl. For more grain bowl ideas check out my Asian peanut grain bowl with sprouted beans, lentils and wild rice
Ingredients for this recipe
- Portabella mushroom
- Sprouted Kamut wheat, beans and lentil blend (see directions in FAQ for making mix)
- Red cabbage
- Napa cabbage
- kale
- celery
- Carrots
- Red bell pepper
- Yellow bell pepper
- Broccoli
- Cauliflower
- Scallions
- Optional toppings
- Sunflower seeds
- Pumpkin seeds
Ingredients for the Cilantro lime vinaigrette
- Olive oil
- Cilantro
- Lime juice
- Lime zest
- Rice wine vinegar (I prefer to use Kikkoman brand)
- Garlic
- salt
- pepper
How to make this recipe
- Toss red cabbage, napa cabbage and kale together as the base for your bowls. Divide evenly into 2 bowls.
2. Next, simply arrange celery, mushrooms, carrots, red & yellow bell peppers, broccoli, cauliflower, and scallions over greens.
3. Then drop a cup or two of bean mix over the veggies.
4. Lastly drizzle the delicious cilantro lime dressing over top. You can substitute any the vegetables or dressing to suit your palette.
5. Just before eating sprinkle with a handful of sunflower and pumpkin seeds to add just the right amount of crunch. I love to always top my salads with a sprinkle of crunchy goodness.
How to make the cilantro lime vinaigrette recipe
- Combine olive oil, cilantro, rice wine vinegar, garlic, lime juice and zest in a food processor/blender and pulse until well blended.
2. Add additional salt and pepper to taste as well as oil or vinegar to taste and thin out if too thick.
3. Shake well before serving and refrigerate as soon as possible. I typically like to make my dressings ahead of time and chill before serving.
FAQ and expert tips
How to make my Thai-inspired Kamut wheat, beans, and lentil blend.
I always have a variety of dried beans, grains, lentils and peas in my pantry since I sprout daily. Many of my recipes are based on what I have recently harvested. The blends I create are fun to make and add such an interesting and unique addition to my recipes.
I enjoy sharing them with others and enjoy the awesome feedback I receive as people venture into a new horizon.
For this blend I combine equal parts of Kamut wheat, garbanzo (chickpeas), mung beans, and black lentils. Free free to substitute any of the items as there is no right or wrong way to combine them. I always make extra for use at a later time. The blends will last for upwards of a year, especially if you can refrigerate. You will only need to start with about ½ cup of dry product as it will significantly expand to roughly 2 sprouted cups.
What are the health benefits of adding powerhouse blends to my recipes
Now for the healthy part; not only are these blends amazingly delicious they are equally super healthy. I call them my powerhouse blends because they add a punch of nutrition to each dish they are used in. By blending each one becomes a complete protein and finding complete proteins can be a challenge. A complete protein is a plant product that contains all nine essential amino acids needed by the human body. While plant products contain some amino acids most do not contain all nine. That is why I created my powerhouse blends to provide a complete protein in each blend. Now I never have to worry that I am not getting these important nutrients each time I reach for one of them to add to a recipe.
How to sprout my Thai-inspired Kamut wheat, bean, and lentil blend.
Rinse ½ cup of mixture, remove any tiny stones. (½ cup should yield approximately 2 cups of sprouts.
Place in quart-sized Mason jar or similar sized sprouting container, cover with several cups of water (allow for expansion) and use a mesh lid or cover with towel. Soak for at least 8 hours.
Drain all water and rinse several times. If not using a mesh lid, use a strainer/colander. Make sure to remove all excess water should be as dry as possible (this ends the soaking phase).
Invert jar over a bowl at an angle to allow for drainage and air circulation (store out of direct sunlight).
Repeat rinse cycle and drain 2 times a day (morning and evening preferred) until tiny tails begin to emerge.
Feel free to harvest anytime after 3-5 days. Drain extremely well before storing. Sprouts can be stored in an air tight container in refrigerator for up to 7 days.
Hungry for more healthy and delicious vegetarian recipes
Spicy Sprouted Mung Bean and Tofu Green Curry
Vegetarian Stuffed Poblano Peppers
Thai-inspired grain bowl with sprouted Kamut wheat and beans
Ingredients
- 1-2 cups sprouted Kamut, garbanzo and mung beans see sprouting directions below
- 6 portobello mushrooms sliced
- 1 cup red cabbage shredded
- 1 cup napa cabbage shredded
- 1 cup kale shredded
- 1-2 stalks celery sliced
- 1 cup carrots shredded or chopped
- ½ red bell pepper cut in strips
- ½ yellow bell pepper cut in strips
- ½ broccoli florets
- ½ cauliflower florets
- 2 scallions sliced
- ½ sunflower and pumpkin seeds optional
Cilantro lime vinaigrette
- ½ olive oil
- ¼ rice wine vinegar
- 1 lime zest whole lime
- 1 medium lime juice should yield about ¼ cup
- ½ cup cilantro fine chopped
- 2 cloves garlic fresh minced
- salt to taste
- pepper to taste
Instructions
- Toss red cabbage, napa cabbage and kale together as the base for your bowls. Divide evenly into 2 bowls.
- Next, simply arrange celery, mushrooms, carrots, red& yellow bell peppers, broccoli, cauliflower, and scallions over greens.
- Then drop a cup or two of bean mix over the veggies.
- Lastly drizzle the delicious cilantro lime dressing overtop. You can substitute any the vegetables or dressing to suit your palette.
- Just before eating sprinkle with a handful of sunflower and pumpkin seeds to add just the right amount of crunch. I love to always top my salads with a sprinkle of crunchy goodness.
Cilantro lime vinaigrette
- Combine olive oil, cilantro, rice wine vinegar, garlic, lime juice and zest in a food processor/blender and pulse until well blended.
- Add additional salt and pepper to taste as well as oil or vinegar to taste and thin out if too thick.
- Shake well before serving and refrigerate as soon as possible. I typically like to make my dressings ahead of time and chill before serving.
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