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Microgreen Recipes

Broccoli Microgreen & Egg Scramble

Ingredients:

• 2 eggs
• ½ cup broccoli microgreens
• 1 tsp butter
• Splash of milk
• Salt & pepper

Directions:

  1. Cook eggs low and slow with butter, milk, salt & pepper.
  2. Just before finishing, gently fold in microgreens.

Kale Microgreen Quinoa Bowl

Ingredients:

• 1 cup cooked quinoa
• A handful of kale microgreens
• ½ cup roasted chickpeas
• ¼ cup shredded carrots
• ¼ avocado, sliced
• Olive oil & lemon juice
• Salt & pepper to taste
• Optional: drizzle of tahini or a sprinkle of seeds

Directions:

  1. Layer cooked quinoa in a bowl.
  2. Top with kale microgreens, roasted chickpeas, carrots, and avocado.
  3. Drizzle with olive oil, lemon juice, and season with salt and pepper.
  4. Add tahini or seeds if desired.
  5. Toss gently and enjoy a fresh, nutrient-packed meal!

Mustard Microgreen Chicken Wrap

Ingredients:

  • 1 large tortilla or wrap
  • ½ to ¾ cup grilled or shredded chicken
  • 1 generous handful (about ½ cup loosely packed) mustard microgreens
  • ¼ cup sliced cucumber
  • ¼ cup shredded carrots
  • ¼ avocado, sliced
  • 2 tablespoons hummus or 1–2 tablespoons light vinaigrette

Optional add-ons (if you want to level it up):

  • Sprinkle of feta or shredded cheese (2 tbsp)
  • Dash of salt, pepper, or everything seasoning
  • Squeeze of lemon for brightness

Directions:

  • Lay your wrap flat and spread hummus or drizzle dressing across the center.
  • Add chicken, cucumber, carrots, and avocado.
  • Top with a big handful of mustard microgreens.
  • Roll it up tightly, slice, and enjoy.

Radish Microgreen & Smoked Salmon Salad

  • 1 cup mixed greens
  • ½ cup Radish microgreens
  • 2 oz smoked salmon
  • Dressing:
    • 1–2 teaspoons fresh lemon juice
    • 1 tablespoon olive oil
    • Pinch of salt
    • Pinch of black pepper

Directions:

  1. Add mixed greens to a bowl or plate.
  2. Top with radish microgreens.
  3. Place smoked salmon over the greens, tearing into bite-sized pieces if desired.
  4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
  5. Drizzle the dressing over the salad.
  6. Serve immediately and enjoy fresh.

Pea Shoots & Strawberry Salad

Ingredients:

  • 1 cup fresh pea shoots
  • ½ cup sliced strawberries
  • ¼ cup crumbled feta
  • 1 tablespoon sliced almonds
  • Top with 2 tablespoons balsamic vinaigrette
  • 1 tablespoon olive oil
  • Pinch of salt
  • Pinch of pepper

Directions:

  1. Add the pea shoots to a bowl.
  2. Top with sliced strawberries, crumbled feta, and sliced almonds.
  3. Drizzle with balsamic vinaigrette.
  4. Toss gently until everything is lightly coated.
  5. Serve immediately.

Sunflower Microgreen Tacos

Ingredients:

  • 3 small corn tortillas
  • ¾ cup roasted sweet potato cubes
  • ½ cup black beans (drained and rinsed)
  • ½–1 avocado, sliced

Directions:

  1. Warm the tortillas until soft and flexible.
  2. Add roasted sweet potatoes and black beans to each tortilla. Top with avocado slices, then finish with a handful of fresh sunflower microgreens.
  3. Serve immediately and enjoy!
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