Get ready to elevate your cooking game with the superfood that’s taking the culinary world by storm: microgreens! These young, nutrient-dense greens are packed with vitamins, minerals, and antioxidants that can add a burst of flavor and color to any dish. Whether you’re a seasoned chef or a curious home cook, incorporating microgreens into your recipes is a great way to get creative and healthy.
In this article, we’ll explore 20 fresh microgreen recipes that will inspire you to get cooking! From savory dishes like spicy microgreen salad with lemon vinaigrette and garlic butter salmon with microgreen garnish, to sweet treats like pea shoot microgreen soup with coconut milk and buckwheat microgreen pancakes with maple syrup, there’s something for everyone. So dive in and discover the delicious world of microgreens!
Microgreen and Avocado Toast
Elevate your breakfast or snack game with this nutritious and flavorful combination of microgreens, creamy avocado, and crispy whole grain toast.
Ingredients:
– 2 slices whole grain bread (e.g., sourdough or baguette)
– 1 ripe avocado, mashed
– 1/4 cup microgreens (e.g., pea shoots, sunflower greens, or a mix)
– Salt and pepper to taste
– Optional: lemon juice, red pepper flakes, or other desired seasonings
Instructions:
1. Toast the bread until lightly browned.
2. Spread mashed avocado on each slice of toast.
3. Top with microgreens, sprinkling evenly over the avocado.
4. Season with salt and pepper to taste. If desired, add a squeeze of lemon juice or a pinch of red pepper flakes for added flavor.
5. Serve immediately and enjoy!
Cooking Time: 10-15 minutes (including toast preparation)
Spicy Microgreen Salad with Lemon Vinaigrette
This refreshing salad combines the peppery flavor of microgreens with the spicy kick of red pepper flakes, all tied together with a bright and tangy lemon vinaigrette.
Ingredients:
– 2 cups mixed microgreens (such as arugula, mustard, and/or radish)
– 1/4 cup thinly sliced red onion
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon red pepper flakes
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine microgreens, red onion, and feta cheese (if using).
2. Sprinkle red pepper flakes over the top of the salad.
3. In a small bowl, whisk together lemon juice and olive oil to make the vinaigrette.
4. Pour the vinaigrette over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Creamy Microgreen Pesto Pasta
Elevate your pasta game with this vibrant and flavorful dish that showcases the best of microgreens’ subtle sweetness and peppery flavor. This creamy pesto pasta is a perfect blend of textures and tastes.
Ingredients:
– 8 oz. pasta of your choice
– 1/4 cup microgreen pesto (homemade or store-bought)
– 2 tbsp unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add microgreen pesto and stir to combine.
3. Pour in heavy cream and whisk until smooth. Bring the mixture to a simmer for 2-3 minutes or until slightly thickened.
4. Add cooked pasta to the skillet, tossing to coat evenly with the creamy pesto sauce.
5. Season with salt and pepper to taste. If desired, sprinkle grated Parmesan cheese on top.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Microgreen and Goat Cheese Stuffed Omelette
A delicate and flavorful breakfast or brunch option, this omelette is packed with the sweetness of microgreens and the tanginess of goat cheese.
Ingredients:
– 2 large eggs
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh microgreens (such as pea shoots or purslane), chopped
Instructions:
1. In a small bowl, whisk together the eggs and a pinch of salt.
2. Heat the olive oil in a medium non-stick skillet over medium heat.
3. Pour in the egg mixture and cook until the edges start to set, about 30 seconds.
4. Sprinkle the crumbled goat cheese and chopped microgreens over half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional 1-2 minutes, until the cheese is melted and the eggs are cooked through.
7. Slide the omelette out of the skillet onto a plate and serve hot.
Cooking Time: 4-5 minutes
Roasted Beetroot and Microgreen Bowl
A vibrant and nutritious bowl filled with sweet roasted beetroot, peppery microgreens, and a tangy dressing. Perfect for a quick and healthy meal or snack.
Ingredients:
– 2-3 beetroot, peeled and cubed
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1 tsp honey
– Salt and pepper to taste
– 1/4 cup microgreens (such as pea shoots or purslane)
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss beetroot cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until tender.
4. In a small bowl, whisk together balsamic vinegar and honey.
5. To assemble the bowls, place roasted beetroot on a plate, top with microgreens, and drizzle with dressing.
6. If using feta cheese, crumble it on top.
Cooking Time: 40 minutes
Microgreen Smoothie with Banana and Almond Milk
Revitalize your morning routine with a nutrient-packed smoothie featuring microgreens, banana, and almond milk.
Ingredients:
– 1/2 cup frozen banana
– 1/4 cup microgreens (such as pea shoots or sunflower greens)
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (optional)
Instructions:
1. In a blender, combine the frozen banana, microgreens, and almond milk.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add the honey and blend until well combined.
4. Taste and adjust sweetness or consistency as desired. Add ice cubes if you prefer a thicker texture.
5. Pour into a glass and serve immediately.
Cooking Time: 2-3 minutes
Garlic Butter Salmon with Microgreen Garnish
Elevate your seafood game with this simple yet impressive recipe that combines the richness of garlic butter with the freshness of microgreens. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tbsp unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
– Microgreens (such as pea shoots or purslane) for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together butter, garlic, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Spread the garlic butter mixture evenly over each fillet.
5. Bake for 12-15 minutes or until cooked through.
6. Garnish with microgreens just before serving.
Cooking Time: 12-15 minutes
Microgreen and Quinoa Power Bowl
This vibrant power bowl combines nutritious quinoa with a burst of flavor from microgreens, topped with crunchy vegetables and a tangy dressing.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup mixed microgreens (such as pea shoots, sunflower greens, and radish)
– 1 medium red bell pepper, diced
– 1 medium avocado, sliced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions.
2. In a separate pan, heat the olive oil over medium-high heat. Add the diced bell pepper and cook for 3-4 minutes or until tender.
3. In a large bowl, combine cooked quinoa, microgreens, bell pepper mixture, and sliced avocado.
4. Squeeze the lime juice over the top and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Sunflower Microgreen Hummus Wrap
Elevate your snack game with this fresh and flavorful wrap featuring sunflower microgreens and creamy hummus. Perfect for a quick lunch or afternoon pick-me-up!
Ingredients:
– 1/2 cup cooked chickpeas
– 1/4 cup sunflower microgreens, chopped
– 2 tablespoons lemon juice
– 1 tablespoon tahini
– 1 garlic clove, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 whole wheat tortilla
– Optional: sliced cucumber, cherry tomatoes, or feta cheese for added crunch and flavor
Instructions:
1. In a blender or food processor, combine chickpeas, sunflower microgreens, lemon juice, tahini, garlic, and salt. Blend until smooth.
2. With the blender or food processor running, slowly pour in olive oil until well combined.
3. Spread the hummus on the whole wheat tortilla.
4. Add chopped microgreens on top of the hummus.
5. If desired, add sliced cucumber, cherry tomatoes, or crumbled feta cheese for added texture and flavor.
6. Roll up the wrap tightly and slice in half.
Cooking Time: 5 minutes (prep) + 2-3 minutes (assembly)
Microgreen and Mango Summer Rolls
Refresh your senses with this vibrant and flavorful recipe, perfect for hot summer days.
Ingredients:
– 1 package of rice paper wrappers (about 20-24 sheets)
– 2 cups mixed microgreens (such as pea shoots, sunflower greens, and purslane)
– 1 ripe mango, diced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1/4 teaspoon sesame oil
– Salt to taste
Instructions:
1. Prepare the filling by combining microgreens, mango, and cilantro in a bowl.
2. In a small bowl, whisk together soy sauce, honey, and sesame oil to create the dressing.
3. Lay a rice paper wrapper flat on a clean surface.
4. Place about 1/2 cup of the microgreen mixture onto the center of the wrapper.
5. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up tightly to form a neat cylinder.
6. Repeat with remaining ingredients.
7. Serve immediately or store in an airtight container for up to 2 hours.
Cooking Time: 15 minutes ( preparation time only)
Broccoli Microgreen Stir-Fry with Tofu
This vibrant stir-fry showcases the subtle yet nutritious flavor of broccoli microgreens, paired with crispy tofu and a hint of sesame oil. Perfect for a quick and healthy dinner or lunch.
Ingredients:
– 1 cup broccoli microgreens
– 1/2 cup cubed firm tofu
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 tablespoon sesame oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the cubed tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the minced garlic and cook for 30 seconds.
4. Add the broccoli microgreens to the pan and stir-fry until they start to soften, about 1 minute.
5. Return the cooked tofu to the pan and stir in the sesame oil, soy sauce, salt, and pepper.
6. Cook for an additional 30 seconds, then serve hot, garnished with chopped green onions if desired.
Cooking Time: 10-12 minutes
Microgreen and Feta Stuffed Peppers
Add a burst of freshness to your meal with this easy-to-make recipe featuring microgreens and crumbly feta cheese.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1/2 cup microgreens (such as pea shoots or purslane)
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, mix together microgreens, feta cheese, garlic, salt, and pepper.
3. Stuff each bell pepper with the microgreen-feta mixture, filling them as full as possible.
4. Place peppers on a baking sheet lined with parchment paper, leaving some space between each.
5. Drizzle olive oil over the peppers and sprinkle with red pepper flakes (if using).
6. Roast for 20-25 minutes or until bell peppers are tender and slightly caramelized.
Cooking Time: 20-25 minutes
Radish Microgreen Tacos with Lime Crema
A vibrant and refreshing twist on traditional tacos, these bite-sized treats feature peppery radish microgreens as the star of the show. The tangy lime crema adds a creamy and zesty contrast that complements the crunchy greens perfectly.
Ingredients:
– 1 cup radish microgreens
– 8-10 corn tortillas
– 1/2 cup lime crema (see below for recipe)
– 1/4 cup diced red onion
– 1/4 cup chopped cilantro
– Salt, to taste
– Lime wedges, for serving
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Zest of 1 lime, for garnish
Instructions:
1. In a small bowl, combine radish microgreens, red onion, and cilantro.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by spooning the radish mixture onto a warmed tortilla, followed by a dollop of lime crema.
4. Season with salt to taste, then serve with an additional squeeze of lime juice and a sprinkle of cilantro.
Cooking Time: 10 minutes
Microgreen and Chickpea Buddha Bowl
A nourishing and flavorful bowl filled with the goodness of microgreens, chickpeas, and aromatics.
Ingredients:
– 1 cup cooked chickpeas
– 2 cups mixed microgreens (such as pea shoots, sunflower greens, and purslane)
– 1 tablespoon olive oil
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– Salt and pepper to taste
– Optional: lemon wedges and chopped cilantro for garnish
Instructions:
1. In a large bowl, whisk together olive oil, garlic, and ginger.
2. Add the cooked chickpeas and toss to coat with the dressing.
3. Top the chickpeas with microgreens, red onion slices, and salt and pepper to taste.
4. Serve immediately, garnished with lemon wedges and chopped cilantro if desired.
Cooking Time: 10 minutes
Pea Shoot Microgreen Soup with Coconut Milk
This vibrant green soup is a delightful way to showcase the tender flavor of pea shoots. The creamy coconut milk adds a rich and velvety texture, making it a perfect comfort food for any time of the year.
Ingredients:
– 1 cup pea shoots
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the pea shoots, vegetable broth, and coconut milk. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-12 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-22 minutes
Microgreen and Smoked Salmon Crostini
Elevate your appetizer game with this refreshing combination of peppery microgreens, rich smoked salmon, and crunchy crostini.
Ingredients:
– 1 baguette, sliced into 1/4-inch thick rounds
– 1/2 cup microgreens (such as pea shoots or purslane)
– 6 ounces smoked salmon, flaked
– 1 tablespoon crème fraîche
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Arrange baguette slices on a baking sheet and toast for 5-7 minutes, or until lightly browned.
3. In a small bowl, mix together microgreens and crème fraîche. Season with salt and pepper to taste.
4. Top toasted crostini with smoked salmon, then spoon the microgreen mixture over the top.
5. Garnish with chopped fresh dill, if desired.
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Spicy Microgreen and Cucumber Gazpacho
This refreshing gazpacho recipe combines the sweetness of cucumber with the spiciness of microgreens, perfect for a light and flavorful summer meal. This easy-to-make soup is ideal for a quick lunch or dinner.
Ingredients:
– 2 cups diced cucumber
– 1 cup chopped fresh microgreens (such as Thai basil or cilantro)
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1-2 teaspoons sriracha sauce (depending on desired level of spiciness)
– 2 cups water or vegetable broth
Instructions:
1. In a blender or food processor, combine cucumber, microgreens, red bell pepper, mint leaves, olive oil, lime juice, Dijon mustard, salt, and pepper.
2. Blend until smooth, adding sriracha sauce to taste.
3. With the blender or food processor still running, slowly add water or broth and continue blending until well combined.
4. Chill in refrigerator for at least 30 minutes before serving.
5. Serve cold, garnished with additional microgreens if desired.
Cooking Time: 10-15 minutes (including chilling time)
Microgreen and Walnut Stuffed Mushrooms
Add a touch of sophistication to your next gathering with these savory, flavorful stuffed mushrooms. A delicate balance of earthy mushrooms, crunchy walnuts, and peppery microgreens creates a delightful combination that’s sure to impress.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup walnut halves
– 1/4 cup fresh microgreen leaves (such as pea shoots or purslane)
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together walnuts, microgreens, and garlic.
3. Brush mushroom caps with olive oil and season with salt and pepper.
4. Stuff each mushroom cap with the walnut-microgreen mixture, dividing it evenly among the caps.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Buckwheat Microgreen Pancakes with Maple Syrup
Start your day with a nutritious and delicious breakfast featuring the nutty flavor of buckwheat microgreens. These pancakes are perfect for a weekend brunch or a quick weeknight breakfast.
Ingredients:
– 1 cup buckwheat microgreens
– 1/2 cup all-purpose flour
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter
– Maple syrup (for serving)
Instructions:
1. In a blender or food processor, combine microgreens, flour, sugar, salt, and baking powder. Blend until smooth.
2. In a bowl, whisk together egg and milk. Add the blended mixture and stir until combined.
3. Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cup of batter onto the skillet.
4. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry. Flip and cook for an additional 1-2 minutes.
5. Serve warm with maple syrup.
Cooking Time: 15-20 minutes
Microgreen and Berry Smoothie Bowl
This refreshing smoothie bowl recipe combines the nutrients of microgreens with the sweetness of berries, topped with crunchy granola and a dollop of yogurt. Perfect for a quick breakfast or post-workout snack!
Ingredients:
– 1 cup mixed berries (blueberries, strawberries, raspberries)
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1/4 cup microgreens (pea shoots, sunflower greens, or radish greens)
– 1/4 cup granola
– Ice cubes (as needed)
Instructions:
1. In a blender, combine berries, yogurt, and honey. Blend until smooth.
2. Add microgreens to the blender and blend until well combined.
3. Pour the mixture into a bowl.
4. Top with granola and serve immediately.
Cooking Time: 5 minutes
Tips: You can customize this recipe by using your favorite type of berries or adding other toppings like sliced almonds or shredded coconut.
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