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Mung Bean Sprout Protein Salad

Mung Bean Sprout Protein Salad

Warm weather calls for delicious salads made with fresh and nourishing ingredients. Well, we went above and beyond with this Mung Beans Sprout salad, a.k.a. as protein salad. It is crunchy, easy to make, affordable, and filling. What more could we ask for?

I was reading an article the other day about how the weather affects the way we eat. And, even though a lot of this information was new to me I was able to see how my food cravings aligned with it. 

I notice how during summer I have less appetite and I crave food with a lot of water content. Well, this is because the body is trying to regulate its own temperature. First by getting more water and also, by reducing body functions that produce heat, such as digesting.

We use a lot of energy digesting food. So, the best we can do for our bodies during warmer times is to make it easy in this area. But, we need to make sure we're still eating a well balanced diet to keep our bodies nourished. 

Mung Bean Sprout Protein Salad ingredients

I made this delicious Mung Bean Sprout Salad with all this in mind. I wanted to have a dish packed with as many nutrients as I could. But I also wanted to have a light flavourful and refreshing meal.

The recipe is very simple and if you are after a quick lunch, this is a great option. I make it on the spot and it takes me about 20 minutes. You can always make it ahead of time and take it with you to work, school, or even the park! 

We don't need too many ingredients for this protein salad. I just mixed sliced cucumber, cherry tomatoes, and mung bean sprouts. Here is where we are loading up on nutrients and why I opted for sprouts instead of my usual leafy greens. 

Mung bean sprouts are a great addition to one's diet. They are super versatile, you can make a bunch of different dishes with them from salads to soups, snacks, even stir-fries. Also, they are an incredible source of fiber, vitamins, minerals, and plant-based protein, with a high content of essential amino acids. 

crumbled fried tempeh

You will be reaping on health benefits and still making it really easy on your body when it comes to digestion. So, if you haven't really explored the world of sprouts much, I really recommend you give them a try and sneak them in your meals whenever you can. 

We like to make salads with a lot of substance to them. So, to crank up the protein content and make this salad more filling, I also added some tempeh. I crumbled it and sautéed it with the shallots until it was crispy and golden brown. 

There is already a ton of flavour in this sprout salad so we don't really need much more. I just mixed the veggies in with the tempeh and seasoned it with a bit of lime juice, salt, and pepper. Add some slivered almonds for an extra crunch and enjoy this tasty, super fresh meal! 

Mung Bean Sprout Protein Salad close up

Prep time
20 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Tempeh, Tomatoes


For the bean sprout salad

  • 1 cup cherry tomatoes (quartered )
  • ½ cucumber (sliced)
  • 2 cups mung bean sprouts (washed )
  • 2 tsps olive oil
  • 1 medium shallot
  • ¼ cup slivered almonds (toasted)
  • 8 oz tempeh (crumbled)

For the seasoning

  • 1 dash black pepper (ground)
  • ½ lime (juiced)
  • ½ tsp sea salt


  1. Heat up the oil in a frying pan and fry the tempeh until golden brown for 5-10 minutes.
  2. If you prefer the shallot not being raw, you can stir fry it together with the tempeh.
  3. Add the salad ingredients to a bowl and mix well with the seasoning, adjust taste before serving, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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