Pan-fried mung beans with Tempeh

Another winning recipe from Super Natural everyday, this quick dinner involves soaking the mung beans ahead of time (canned would be way to mushy). If you’re not familiar with mung beans, you can usually buy them at a co-op or whole foods, and they also make great sprouts! If you start soaking them in the morning and they are still too hard by evening, just bring them to boil and simmer them for about 10 minutes – but leave them al dente! Add broccoli, lemon zest, and friend tempeh and you have a nice one bowl dinner. If you can help it, don’t skip the greek yogurt – it bring a whole next level to texture and flavor of the dish.

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