Mung Bean Sprouts Salad

Tasty, nutritious and filling. What els can you ask for ;)…

(serves 2-3)

1 cup mung bean sprouts

1 big or two small sweet potatoes

1-2 endives

½ cup unsalted walnuts

A handful sunflower seeds

Olive oil

Fresh parsley leaves

Sea or Himalaya salt &  black pepper



1 orange

2 tbsp tahini

2 tbsp olive oil

2 tsp coriander powder


Preheat the oven to 200°C.

Peel and chop the sweet potatoes in small bites and slice the endives.

Place the sweet potatoes on a baking tray covered with parchment paper and drizzel a couple of spoons of olive oil over them.

Roast in the oven for aprox. 20-25 minutes. The last 10 minutes add the endives.

Remove from the oven and let the veggies cool.

Prepare the dressing meanwhile. Squeeze the orange to get juice out of it and combine with the rest of the dressing ingredients. Whisk all together with a fork until smooth. ( *If it is too thick add a couple of spoons of water).

Roast the nuts and seeds in a saucepan to medium-low heat, stirring constantly to avoid burning them.

Rinse the mung beans sprouts and place them in a big bowl.

Add the roasted veggies and nuts. Drizzle with some olive oil and sprinkle some salt and pepper. Combine all the ingredients.

Top with some fresh parsley leaves and serve the dressing on a side.

Sprouts help you to keep a happy digestion!