Amazingly easy and nutritious Microgreens Recipes

Ingredients:

2 slices whole grain or sourdough bread

1 ripe avocado

½ lemon (juice), Salt & pepper to taste

½ cup microgreens (e.g., sunflower, radish, or pea shoots)

Optional: chili flakes, cherry tomatoes, or poached egg

Instructions:

Toast the bread to your liking.

Smash avocado with lemon juice, salt, and pepper

Spread onto toast and top with microgreens and optional toppings.

Nutritional Benefits:

Rich in fiber, healthy fats, vitamins C, K, and potassium.

Microgreens add antioxidants and vitamin E.

Ingredients:

2 cups microgreens (e.g., basil, arugula, or broccoli) 

¼ cup nuts (pine nuts, almonds, or walnuts)

2 garlic cloves

½ cup olive oil

¼ cup grated Parmesan (optional)

8 oz cooked pasta

Instructions:

Blend microgreens, nuts, garlic, and Parmesan (if using).

Slowly add olive oil until smooth.

Toss with warm pasta and garnish with more microgreens.

Nutritional Benefits:

Good source of healthy fats, calcium, and plant protein.

Microgreens add a concentrated punch of phytochemicals.

Ingredients:

2 cups microgreens (e.g., red cabbage, kale, or beet)

½ cup mixed berries (blueberries, strawberries)

¼ cup feta or goat cheese

2 tbsp toasted nuts or seeds

Balsamic vinaigrette

Instructions:

Toss all ingredients gently in a bowl.

Drizzle with balsamic vinaigrette before serving.

Nutritional Benefits:

High in antioxidants, vitamin C, and folate.

Microgreens contribute iron and digestive enzymes.

Ingredients:

1 large tortilla or wrap

2 tbsp hummus or Greek yogurt

½ avocado, sliced

1 small carrot, shredded

½ cucumber, julienned

1 handful of microgreens

Instructions:

Spread hummus on the wrap.

Layer vegetables and microgreens.

Roll tightly and slice in half.

Nutritional Benefits:

Balanced with fiber, healthy fats, and plant protein.

Ingredients:

2–3 eggs or egg whites

Salt & pepper

¼ cup chopped onions or peppers

¼ cup shredded cheese (optional)

½ cup microgreens (e.g., mustard or radish)

Instructions:

Whisk eggs with salt and pepper. 

Cook veggies in a skillet, add eggs, and cook through.

Add cheese and microgreens before folding.

Pesto Pasta with Microgreens

Ingredients:

1 cup cooked spaghetti

2 tbsp pesto

1/4 cup microgreens

Parmesan cheese (optional)

Instructions: Mix warm pasta with pesto, top with microgreens and cheese.

Ingredients:

1 banana

1/2 cup spinach

1/2 cup sunflower microgreens

1/2 cup almond milk

1 tbsp chia seeds

Instructions: Blend all ingredients until smooth. Serve cold.

Veggie Tacos with Microgreens

Ingredients:

3 small tortillas

1/2 cup sautéed chickpeas or tofu

1/4 cup diced red pepper

1/4 cup shredded purple cabbage

1/2 cup microgreens

Instructions: Layer all ingredients in warm tortillas and top with microgreens.