Sweet and Sour Sweet Potatoes with Mung Beans

Sweet and Sour Sweet Potatoes with Mung Beans

This warm potato dish has a kick to it with the lemon, balsamic, Chinese five spice, and red chili flakes. The small, soft mung beans--one of the healthiest you'll find--add a fantastic boost of phenol, protein, fiber and other nutrients which help defend against chronic age-related diseases including diabetes, cancer, obesity and cardiovascular disease. Serve this dish with brown rice, if desired. Enjoy!
Course Main Dish
Servings 6 servings


  • 1 tbsp olive oil
  • 2 onions sliced
  • 4 sweet potatoes diced about 1/2-1 inch
  • 2 Golden Yukon Potato diced about 1/2-1 inch
  • 1 tomato diced
  • 1 carrot sliced about 1/4 inch
  • 1 red or green pepper cut about 1/2-1 inch pieces
  • 1 cup dried mung beans
  • 1 juiced lemon can add more, if desired
  • 1/4 cup white balsamic vinegar
  • 1/2 tsp Chinese Five Spice blend
  • 1/2 tsp red chili flakes or to taste--these add a big kick quickly
  • salt to taste
  • 1 cube bouillon I used "Not Chicken" vegetable bouillon
  • 1 cup dried mung beans can be found in the bulk food section of Whole Foods and other grocers
  • 2 tsp corn starch if desired
  • water


  • In a pot on the stove, boil 3 or so cups of water and add 1 cup rinsed mung beans. Cook for about 20-30 minutes until soft. I like them very well cooked to the point that they split apart.
  • In a wok or large pan on medium heat, add a drizzle of olive oil, onions and potatoes. Sautee for about 10 minutes, stirring occasionally. Add tomato and carrot and about 1/4 cup water. Cook about 10 more minutes. Add red or green pepper, bouillon, lemon juice, vinegar, Chinese five spice, red chili flakes and salt and cook about 10 more minutes. Mix cornstarch in a little cool water, then add to dish while cooking on stove to thicken sauce, if desired.

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