Meatless Monday Recipe

Bio-Bud Mung Bean, Cannellini beans, Sweet Potato Stew

A delicious, nutritious Meatless Monday recipe with sprouted grains that your family will love!


  • ½ sweet onion (diced)
  • 1 clove of garlic (crushed)
  • 1 yellow pepper (diced)
  • 1 cup cannellini cooked beans
  • 1 tsp. tomato paste
  • ½ cup vegetable stock
  • 2 celery sticks (diced)
  • 1 sweet potato (or yam) (baked or boiled and diced)
  • 1 cup of previously blanched BIO-BUD sprouted Mung beans*
  • 1 zucchini sliced
  • 1 tbsp. olive oil
  • 1 tsp. sweet paprika
  • salt & pepper
  • ½ cup chopped coriander


Pan fry onion, garlic, yellow pepper, and cooked cannellini beans. Add tomato paste and cook for 1 minute. Add ½ cup of vegetable stock, diced celery , sweet potato and blanched Bio-Bud mung beans stir and cook for 5 min.

While this is cooking, put the olive oil in a pan over a medium heat. Add slices of zucchini and gently fry until lightly brown on both sides. Set aside.

Add paprika, salt and pepper  to your cannellini beans and cook for another 2 min.
Add chopped coriander and serve with the pan-fried zucchini on the side.

*To blanche BIO-BUD sprouted mung beans, submerge in boiling water for 8 mins and then rinse them under the cold tap for 3 minutes.

Related Posts