High-Protein Mung Bean & Spinach Breakfast Skillet with Turmeric Yogurt
This breakfast skillet combines protein-rich mung beans with fresh spinach for a quick, satisfying meal. Topped with zesty turmeric yogurt, it's a nutrient-dense way to fuel your morning. Perfect for busy days and easily customizable with your favorite veggies.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 cup cooked mung beans (canned or pre-cooked, drained and rinsed)
- 2 cups fresh spinach
- Salt and black pepper to taste
- 1/2 cup plain Greek yogurt (or vegan alternative)
- 1 teaspoon ground turmeric
- 1 tablespoon lemon juice
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté for 3-4 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add cumin and paprika, stirring for 30 seconds to toast the spices.
- Mix in cooked mung beans and fresh spinach, cooking until spinach wilts, about 2-3 minutes.
- Season with salt and pepper to taste, then remove from heat.
- In a small bowl, combine Greek yogurt, turmeric, and lemon juice until smooth.
- Serve the mung bean mixture hot, topped with a generous dollop of turmeric yogurt.
- Garnish with fresh herbs and lemon wedges if desired.
- Enjoy immediately for the best texture and flavor.
Chef's Note
For a creamier yogurt sauce, whisk in a splash of plant-based milk or olive oil until desired consistency is reached.
Make-Ahead Tips
Store the mung bean mixture and yogurt separately in airtight containers in the refrigerator for up to 3 days. Reheat the skillet mixture on the stovetop or microwave before serving.
Substitutions
Swap mung beans for lentils or chickpeas; use kale instead of spinach. For dairy-free, use coconut or almond yogurt. Add red pepper flakes for extra heat.
Tags:
Breakfast & Brunch