WARM SPROUTED SALAD WITH MUNG BEAN FETTUCCINE

Vegan  

Ready in 30 | Serves 4


Ingredients

1 packet Edamame & Mung Bean Fettucine

4 cups Brussels sprouts, sliced

1 cup sprouted lentils

1 cup sprouted mung beans

1 cup sango sprouts

1 lemon

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

1 tablespoon Ground Cumin Seed

¼ cup Organic Sunflower Seeds, Tamari Roasted

Method

TO PREPARE THE BRUSSEL SPROUTS

Preheat your oven to 165°C. Wash and dry the brussel sprouts. Slice sprouts into thirds and place in a bowl and coat with mixture of olive oil, lemon juice, cumin seeds and salt. Bake in the oven for 20 minutes or until sprouts are slightly browned.

TO PREPARE THE FETTUCCINE

Boil 4 cups of water. Add fettuccine and simmer for 7 to 8 minutes, or until cooked through. Rinse under cold water and set aside.

TO ASSEMBLE THE SALAD

Add the brussel sprouts, mung and lentil sprouts to the pot with the fettuccine and toss to combine. Squeeze juice of one lemon over the salad and serve!


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