Thai-inspired grain bowl with sprouted Kamut wheat and beans
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 mungbeans blended with colorful veggies.
Servings 2 people
Calories 251kcal
Cost $4
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.
Notes
Sprouting directions for Kamut and bean 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.
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 52g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 211mg | Potassium: 2691mg | Fiber: 16g | Sugar: 20g | Vitamin A: 17098IU | Vitamin C: 396mg | Calcium: 275mg | Iron: 4mg