Mung beans are commonly sprouted in Ayurvedic practices. To make a sprouted mung bean salad, mix the sprouts with finely chopped vegetables like cucumber, tomatoes, and bell peppers.
Prepare a stir-fry by lightly sautéing sprouts with colorful vegetables like carrots, cabbage, and peas. Season with Ayurvedic spices such as cumin, coriander, and turmeric.
Ayurveda often recommends easily digestible foods, especially during times of digestive imbalance. Cook sprouts with rice in a porridge-like dish known as congee.
Create a hearty and nourishing soup by combining sprouted lentils with vegetables like kale, carrots, and celery.
Combine sprouts with cooked quinoa and a variety of colorful vegetables to create a balanced and nutritious bowl.