Elevate Your Dump-and-Go Recipe Game with Sprouts and Microgreens
In the hustle and bustle of daily life, finding quick and healthy meal solutions is a priority. Embrace the simplicity of dump-and-go recipes elevated with the addition of sprouts and microgreens. Not only do these recipes save you precious time in the kitchen, but they also deliver a delightful burst of flavor and nutrition.
Whether you're a busy professional, a parent juggling multiple responsibilities, or someone who values simplicity in the kitchen, these effortless recipes are here to revolutionize your approach to quick and healthy eating. So, grab your ingredients, dump them in, and relish the delicious results in no time.
* Use as much or a little as you want for each recipe idea.
Recipe 1: One-Pan Chicken and Veggie Delight
Ingredients:
- Chicken thighs or breasts
- Mixed vegetables (carrots, bell peppers, broccoli)
- Olive oil
- Garlic powder, paprika, salt, and pepper
- Sprouts and microgreens for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place chicken and mixed vegetables on a sheet pan.
3. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper.
4. Toss everything on the pan to ensure even coating.
5. Roast in the oven for 25-30 minutes or until the chicken is cooked through.
6. Garnish with a generous handful of sprouts and microgreens before serving.
Recipe 2: Dump-and-Go Quinoa Salad
Ingredients:
- Cooked quinoa
- Cherry tomatoes, halved
- Cucumber, diced
- Feta cheese, crumbled
- Olive oil, balsamic vinegar
- Salt and pepper
- Alfalfa sprouts and micro basil for topping
Instructions:
1. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, and feta cheese.
2. Drizzle with olive oil and balsamic vinegar.
3. Season with salt and pepper, then toss to mix.
4. Top the salad with a generous handful of alfalfa sprouts and micro basil.
5. Serve immediately or refrigerate for a refreshing cold salad.
Recipe 3: Dump-and-Go Shrimp Stir-Fry
Ingredients:
- Shrimp, peeled and deveined
- Mixed stir-fry vegetables (bell peppers, snap peas, carrots)
- Soy sauce, ginger, garlic
- Sesame oil
- Cooked rice
- Sunflower sprouts and cilantro microgreens for garnish
Instructions:
1. In a wok or skillet, stir-fry shrimp and mixed vegetables with soy sauce, ginger, and garlic.
2. Once the shrimp are cooked and the vegetables are tender-crisp, drizzle with sesame oil.
3. Serve the stir-fry over cooked rice.
4. Garnish with a handful of sunflower sprouts and cilantro microgreens for a fresh finish.
Elevate your dump-and-go game with these sprouts and microgreens-infused recipes that prioritize both speed and nutrition.
Whether you're preparing a wholesome one-pan chicken dinner, a vibrant quinoa salad, or a flavorful shrimp stir-fry, these recipes are designed to simplify your approach to quick and healthy eating.
Say goodbye to lengthy meal preparations and hello to delicious results with the added crunch and freshness of sprouts and microgreens. Enjoy the convenience without compromising on flavor as you savor these effortless and nutritious dishes.
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