210 sprout recipes

With the tons of flavor, you will fall in love this Eastern cheese-tofu, the musrhoom gravy adds the layers of taste. Serve it with rice or egg noodles.

A vibrant chilled rice salad tossing wild and basmati rice with snow peas, green beans, cucumber, oranges, and Granny Smith apples in a ginger-soy-honey-lime sauce. Fresh, crunchy, and full of contrast.

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Laksa gets a bad rap in Singapore because of the addition of coconut cream. However, coconut oil is actually a superfood, containing important compounds that enhance immunity and protect against digestive system disorders. In particular, coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system. Choose virgin coconut oil and coconut products that have no questionable ingredients added to them.

Veggie-loaded Thai stir-fry noodles tossed with black bean sauce, fish sauce, crushed peanuts, and fresh mint. A colorful one-skillet meal in under 30 minutes that serves 8.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.

Eight creative peanut butter sandwich spreads featuring figs, banana, apple, raisins, tahini, cheddar, tofu, and more. Cold-pack lunchbox fillings beyond the basic PB&J.

German-style pork chops braised in beer and beef broth with sliced onions, thickened into a rich gravy. Served with Brussels sprouts and boiled potatoes.

Japanese soba noodles in ginger-miso chicken broth with shiitake mushrooms, gai lan, and fresh cilantro. Restaurant-quality slurpable noodle soup ready in 40 minutes at home.

Stir-fried rice noodles tossed with garlic, ginger, shredded cabbage, bean sprouts, and fresh basil, finished with crushed peanuts and lime. A vegan Thai noodle dish ready in under 40 minutes.

Whole grain salad with brown rice, wheat berries, red and green bell peppers, and purple onion in a creamy mayo-yogurt dressing. A fiber-rich, colorful cold side dish.

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.

Seared ahi tuna wrapped in nori, served over Asian greens, enoki mushrooms, and warabi sprouts arranged in a hollowed tomato floral. Restaurant-style Japanese plating.

Flour tortillas spread with a SPAM and cream cheese filling flavored with fresh dill and green onions, then rolled up with cucumber, sunflower seeds, and sprouts. A no-cook wrap that's great for lunches and picnics.

Crispy bacon and garlic bread crumb topper with Italian seasoning, made in the microwave. Sprinkle over green beans, broccoli, Brussels sprouts, or any casserole.