Wheat Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are one of those ingredients that often get tossed into stir-fries as an afterthought, but here they take center stage — blistered in a screaming-hot pan until golden, charred at the edges, and impossibly crispy. The trick is getting them bone dry before they hit the oil, which lets the high heat do its job and creates that satisfying crunch instead of a soggy, steamed mess. Once the sprouts are caramelized and gorgeous, a bloom of warm spices — cumin, coriander, smoked paprika, turmeric, cinnamon, and a whisper of ginger — gets toasted right in the pan before coating every last sprout in deep, aromatic flavor. A squeeze of fresh lemon and a scatter of scallion greens and cilantro at the end cut through the richness and brighten the whole dish beautifully. Every ingredient here is naturally free from wheat, so there's no swapping or substituting required — just bold, confident cooking with a pantry-friendly spice blend. It works as a snappy side dish, a light lunch piled into lettuce cups, or an unexpected topping for a grain bowl. If you've been sleeping on bean sprouts, this is the recipe that will change your mind for good.
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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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