5 Delicious Recipes to Elevate Your Meals with Microgreens

Microgreens aren’t just a garnish—they're nutrient-packed, flavorful, and incredibly versatile in the kitchen! Whether you're a seasoned chef or a home cook looking for new ideas, these five microgreens recipes will inspire you to add freshness and nutrition to your meals.

🥑 Microgreens & Avocado Toast

A classic, but better! This avocado toast is creamy, crunchy, and full of flavor with fresh microgreens.

Ingredients:

• 1 slice of sourdough or whole-grain bread

• ½ ripe avocado, mashed

• ¼ cup microgreens (pea tendrils, radish blend, or micro cilantro)

• sliced tomatoes

• 1 tbsp feta cheese (optional)

• ½ tsp chili flakes (optional)

• Salt & pepper to taste

• Drizzle of olive oil or balsamic glaze

Instructions:

1. Toast the bread to your desired crispiness.

2. Mash the avocado with salt and pepper.

3. Spread the mashed avocado onto the toast.

4. Top with microgreens, feta cheese, tomatoes and chili flakes.

5. Drizzle with olive oil or balsamic glaze. Enjoy!

👉 Pro Tip: Add a poached egg for extra protein!

🍳 Microgreens Omelet

Start your morning with a protein-packed omelet loaded with fresh microgreens.

Ingredients:

• 2 eggs

• ¼ cup microgreens (pea tendrils or radish blend)

• 2 tbsp shredded cheese (cheddar, feta, or goat cheese)

• ¼ cup diced bell peppers or tomatoes

• 1 tbsp butter or olive oil

• Salt & pepper to taste

Instructions:

1. Whisk eggs with a pinch of salt and pepper.

2. Heat butter in a pan over medium heat.

3. Pour the eggs into the pan and let them cook for 1–2 minutes.

4. Add cheese, microgreens, and veggies.

5. Fold the omelet in half and cook for another minute.

6. Serve with extra microgreens on top.

👉 Pro Tip: Serve with a side of whole-grain toast for a hearty meal!

🌮 Microgreens, Cheese & Chicken Tacos

A simple, delicious taco with melted cheese, fresh microgreens, and tender chicken for a quick and satisfying meal.

Ingredients:

• 6 small flour or corn tortillas

• 1 cup shredded cheddar or Monterey Jack cheese

• 1 cup cooked, shredded or diced chicken (grilled or rotisserie works great!)

• 1 cup fresh microgreens (radish or pea microgreens pair well!)

• 1 tbsp olive oil (if warming up the chicken)

• Salt & pepper to taste

• Lime wedges for serving

  
  

Instructions:

1. Heat a non-stick skillet over medium heat. If using cold chicken, warm it up in a pan with a little olive oil, salt, and pepper.

2. Place a tortilla in the skillet and sprinkle a layer of shredded cheese on one side. Add a spoonful of warm chicken on top.

3. Fold the tortilla in half and cook for 1-2 minutes on each side until the cheese is melted and the tortilla is golden brown.

4. Open the taco slightly and add a handful of fresh microgreens.

5. Serve warm with a squeeze of lime juice.

   

Easy, tasty, and protein-packed! Would you like an image for this recipe? 😊

🥪 🌿 Sunflower Microgreens & Quinoa Veggie Sandwich 

This vibrant and wholesome sandwich is packed with fresh vegetables, creamy avocado, and a hearty quinoa patty, all layered between toasted whole grain bread.

Ingredients:

For the Sandwich:

• 2 slices of whole grain or seeded bread

• 1/2 cup sunflower microgreens

• 1/4 cucumber, thinly sliced

• 1/4 cup roasted bell peppers (red and yellow)

• 1/2 avocado, mashed

• 1 quinoa or black bean veggie patty

• 1 tsp lemon juice

• Salt & pepper to taste

For the Quinoa Veggie Patty:

• 1/2 cup cooked quinoa

• 1/4 cup black beans, mashed

• 1 tbsp ground flaxseed

• 1 tbsp finely chopped onion

• 1/2 tsp garlic powder

• 1/4 tsp smoked paprika

• Salt & pepper to taste

• 1 tsp olive oil (for cooking)

Instructions:

1. Prepare the quinoa patty:

   • In a bowl, mix cooked quinoa, mashed black beans, flaxseed, onion, garlic powder, smoked paprika, salt, and pepper.

   • Form into a patty and cook in a lightly oiled pan over medium heat for 3-4 minutes on each side until golden brown.

2. Toast the bread: Lightly toast the whole grain or seeded bread slices.

3. Assemble the sandwich:

   • Spread mashed avocado on one slice of bread and sprinkle with lemon juice, salt, and pepper.

   • Layer cucumber slices, roasted bell peppers, and the quinoa veggie patty.

   • Top with sunflower microgreens for a fresh crunch.

4. Finish & Serve:

   • Place the second slice of bread on top, press lightly, and cut in half.

   • Serve immediately and enjoy your nutritious, plant-based sandwich!

This sandwich is packed with fiber, protein, and fresh flavors—perfect for a satisfying lunch! 🌱😋