Ingredients:

• 1 cup alfalfa sprouts
• 1 cup broccoli sprouts
• 1 cup radish sprouts
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Combine all the sprouts, cucumber, bell pepper, and red onion in a large bowl.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently.
4. Serve immediately or chill for later.

Ingredients:

• 1 cup mung bean sprouts
• 1 cup soy bean sprouts
• 1 bell pepper, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger

Instructions:

1. Heat sesame oil in a large pan or wok over medium-high heat.
2. Add garlic and ginger, sauté for 1 minute.
3. Add bell pepper, snap peas, and sprouts; stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Add soy sauce and cook for another 1-2 minutes.
5. Serve over rice or noodles.

Ingredients:

• 2 cups mixed sprouts (e.g., lentil, chickpea)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté onion and garlic until translucent.
2. Add carrot and celery, cook for another 5 minutes.
3. Add sprouts, vegetable broth, tomatoes, thyme, and bay leaf.
4. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
5. Remove bay leaf, season with salt and pepper, and serve hot.

Ingredients:

• 1 cup alfalfa sprouts
• 1 avocado, mashed
• 4 slices whole grain bread
• 1 tomato, sliced
• 1/4 cup mayonnaise or vegan alternative
• Salt and pepper to taste

Instructions:

1. Spread mashed avocado on one side of each bread slice.
2. Top two slices with mayonnaise, tomato slices, and sprouts.
3. Place the other two slices of bread on top, avocado side down.
4. Cut and serve!

Ingredients:

• 1 cup quinoa, cooked
• 1 cup mixed sprouts (e.g., lentil, chickpea, mung bean)
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, sprouts, avocado, cherry tomatoes, and feta cheese.
2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the bowl and toss gently to combine.
4. Serve chilled or at room temperature.

Ingredients:

• 1/2 cup alfalfa sprouts
• 1 banana
• 1 cup spinach
• 1/2 cup Greek yogurt or dairy-free alternative
• 1 cup almond milk or your choice of milk
• 1 tbsp honey or maple syrup (optional)

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Pour into a glass and enjoy immediately.

Ingredients:

• 1 cup mixed sprouts (e.g., bean sprouts, lentil sprouts)
• 1 tbsp olive oil
• 1 bell pepper, diced
• 1 onion, diced
• 1 tbsp taco seasoning
• Small corn or flour tortillas
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a pan over medium heat.
2. Add bell pepper and onion, sauté until tender.
3. Add sprouts and taco seasoning, cook for another 2-3 minutes.
4. Warm tortillas in a dry pan or oven.
5. Fill tortillas with the sprout mixture.
6. Garnish with fresh cilantro and a squeeze of lime juice.

Ingredients:

• 1 cup mixed sprouts (e.g., broccoli, alfalfa)
• 6 eggs
• 1/4 cup milk
• 1/2 cup shredded cheese (e.g., cheddar or feta)
• 1/4 cup onion, chopped
• 1/2 cup bell pepper, diced
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion and bell pepper until soft.
3. Add sprouts and cook for another 2 minutes.
4. In a bowl, whisk together eggs, milk, cheese, salt, and pepper.
5. Pour egg mixture over the veggies in the skillet.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until eggs are set.
7. Let cool slightly before slicing and serving.

Ingredients:

• 1 cup mixed sprouts
• 1/2 cup hummus
• 1 cup shredded carrots
• 1/2 cucumber, sliced
• Whole wheat wraps or tortillas

Instructions:

1. Spread hummus evenly over the wrap.
2. Layer with sprouts, shredded carrots, and cucumber slices.
3. Roll up the wrap tightly and slice in half.
4. Serve immediately or wrap in foil for a portable lunch.

Ingredients:

• 1 cup mixed sprouts (e.g., radish sprouts, broccoli sprouts)
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste

Instructions:

1. In a food processor, combine sprouts, basil, nuts, Parmesan, and garlic.
2. With the processor running, slowly add olive oil until the mixture is smooth.
3. Season with salt and pepper to taste.
4. Serve over pasta, spread on sandwiches, or as a dip.