Beef Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that rarely get the spotlight they deserve, but a screaming-hot skillet and the right spice blend change everything. The key here is getting the sprouts completely dry before they hit the pan — that extra step is what separates genuinely crispy, lightly charred edges from a soggy, steamed pile. Garlic-infused oil carries the heat beautifully, and blooming the cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon directly in the pan for those final thirty seconds unlocks a depth of flavor that smells absolutely incredible. A bright squeeze of lemon at the end cuts right through the warmth of the spices, and the scallion greens and fresh cilantro add color and a little freshness to finish. This is the kind of dish that comes together fast but tastes like you put in serious effort — perfect as a bold side or piled over rice or flatbread. Every ingredient here is naturally plant-based and free from any meat, so there's zero guesswork about what's in the pan.
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- 1 lb (about 8 cups) fresh mung bean sprouts, rinsed and thoroughly dried
- 1 tbsp fresh lemon juice
- 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, cayenne (if using), and salt. Stir until evenly mixed and set aside.
- 2
Pat the rinsed bean sprouts very dry with a clean kitchen towel or paper towels — any surface moisture will cause steaming rather than crisping.
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