Green Muscle: Plant-Based Powerhouses Packing a Serious Protein Punch

17. Mung Beans: The Quick-Cooking Power Pulse

Mung beans may be small, but they’re mighty when it comes to plant-based protein. Packed with protein, fiber, potassium, and B vitamins, mung beans are a staple in Asian and Indian cuisines—famous for their digestibility and fast cooking time. Their mild, slightly sweet taste makes them ideal for soups, curries, or sprouted for salads and sandwiches. Unlike some legumes, they’re less likely to cause bloating and are gentle on the gut. Whether you enjoy them warm with spices or cold and crunchy in a sprouted mix, mung beans are a clean, efficient source of fuel worth keeping in rotation.

18. Teff: The Iron-Rich Ethiopian Staple

Teff is a tiny grain with a mighty profile—especially for plant-based eaters seeking more protein and iron. A staple in Ethiopian cuisine (hello, injera!), teff boasts around 10 grams of protein per cup cooked and is also rich in fiber, calcium, and resistant starch. Its nutty, earthy flavor works beautifully in porridges, pancakes, or as a gluten-free base for grain bowls. Teff cooks quickly and digests well, making it ideal for those with sensitive stomachs. Bonus: it’s one of the most sustainable grains to grow. If you haven’t met teff yet, now’s the time to put it on your radar.