Mung Bean Bowl

Bursting with carbs and protein, this mung bean bowl will keep you fueled throughout your workout!

This is the perfect pre workout meal. This bowl is jam-packed with healthy carbohydrates and protein which will keep you fueled throughout your workout. The best part about this mung bean bowl is that it can be prepped and stored in the fridge. In summertime, we tend to cook less and want to be outside more. This is the perfect on-the-go lunch or dinner that can be reheated and is just as delicious as when it was first cooked.

Chickpeas are the wonder food for vegans or vegetarians. They provide a huge source of protein with 15 grams of protein per cup. Chickpeas or garbanzo beans are filled with fiber, which can help regulate your digestive system. Due to their high fiber content, chickpeas will also keep you fuller longer, which, in turn, can control your appetite. Chickpeas are a staple in many parts of the world because they are an inexpensive way to amass nutrients into the body. Chickpeas have a large amount of iron to keep you energized and focused.

Mung bean noodles are one of the most versatile noodles. They are relatively tasteless so they will take on any flavor you add to the dish. Mung bean noodles are widely popular in Asia. Mung bean noodles have a few other names such as glass noodles or thread noodles. Mung bean noodles are gluten free. They are translucent prior to cooking. When purchasing Mung bean pasta, opt for the organic version. I purchased these noodles at my local organic store and they were delicious. Mung bean noodles tend to be more filling than traditional pasta. Normally, when we consume gluten-based pasta, we tend to eat a lot more than we should. Luckily, these little guys will keep you satiated for a longer amount of time and give you lots of energy.


Mung Bean Bowl

Prep Time
Total Time


  • 1 package organic mung bean noodles
  • 1 cup chickpeas
  • 1 cup sliced carrots
  • 1/2 cup chopped parsley
  • 1 tablespoon gluten free tamari
  • 2 teaspoons sesame oil
  • 1/2 tablespoon grated ginger
  • 2 garlic cloves
  • 1 Thai chili (optional)


1.) Cook mung bean noodles according to package. After cooking, rinse with cold water and set aside.

2.) Drain chickpeas and set aside.

3.) Preheat a pan over medium heat. Add sesame oil, ginger, and garlic. Cook until fragrant or 2 minutes. Add sliced carrots and Thai chili if using, cook for another 3 minutes. Remove from heat.

4.) Combine carrot ginger sauce with chickpeas and mung bean noodles. Top with parsley and serve.


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