This Sprouted Mung Bean Sandwich with Avocado Toppings made using Nihkan’s Dehydrated Sprouted Mung Beans is a wholesome, protein-rich, and vibrant option for breakfast or a light lunch. Topped with fresh vegetables and creamy avocado, this recipe offers a burst of flavors and nutrients in every bite.

Ingredients:

• ½ cup Nihkan’s Dehydrated Sprouted Mung Beans

• 2 slices whole grain bread (or gluten-free bread if desired)

• ½ ripe avocado

• ¼ cup grated carrot

• ¼ cup chopped bell peppers (red/yellow)

• 1 tbsp chopped onions

• ½ tsp lemon juice

• Salt and pepper to taste

• Optional: Mint chutney or mustard sauce for spread

Directions:

1. Rehydrate Nihkan’s Dehydrated Sprouted Mung Beans by soaking in warm water for 15–20 minutes, then drain.

2. Lightly toast bread slices until crisp.

3. In a small bowl, mash avocado with lemon juice, salt, and pepper.

4. Spread avocado mash over both slices of bread.

5. Top one slice with rehydrated mung beans, carrots, bell peppers, and onions.

6. Optionally add a layer of mint chutney or mustard.

7. Close with the second slice, cut in half, and serve fresh.

Serving Size: Serves 1

Features:

• High in Plant-Based Protein

• Gluten-Free Option Available

• Vegan

• Rich in Fiber and Healthy Fats

• Quick and Easy (Under 20 Minutes)

• Clean Ingredients

• Perfect for Breakfast or Light Lunch

• No Cooking Required

   

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