Mung and Lentil sprouts add fiber and flavor to your plate. Being a model of diversity was never so easy and tasty.
Growing up in Chicago taught me not only cultural diversity but also sprouts as food diversity thanks to Chicago Indoor Gardens who introduced me to sprouting in 1989.
INGREDIENTS
1 sweet potato peeled and diced
1 1/2 cup lentil sprouts ( a three day grow in the Organic Sprout box)
6 sliced mushrooms
1 1/2 mung sprouts ( a five day grow in your Organic sprout box )
Salt and pepper to taste
INSTRUCTIONS
The order is all that really matters here.
1. Heat up the pan med high and add some oil, I use coconut. Pan fry the diced potato till a hint of browns on the sides.
2. Add the lentil sprouts and the mushrooms. About another 5 min till the mushrooms release the moisture.
3. Add the mung sprouts and let cook another two or three minutes.
4. Garnish with alfalfa, clover, radish, or broccoli sprouts and your favorite salsa
