You asked for it, we made it happen—give a warm welcome to our NEW Red Clover sprouting seeds! What’s their superpower? Well, Red Clover sprouts are fantastic for supporting hormonal balance.
Generally ready to harvest in 5-6 days, we love this sprout for its mild, refreshing flavor and crispy texture. (If you like alfalfa, you might like red clover even more!) Try it on salads, in wraps, or… on a Buddha Bowl!
Red Clover Macro Bowl with Tahini Dressing
(yields 4 bowls, 30 mins total, vegan + gluten free)
(for the bowl)
- 1 Japanese yam or sweet potato, peeled and cut into chunks
- 1 16 oz. can of chickpeas, drained (or try Power Protein sprouts!)
- 1 red onion, cut into wedges
- 1 Tbsp extra virgin olive oil
- 1 Tbsp ground cumin
- Pinch of chipotle powder
- 1 bunch lacinato kale, torn into small pieces
- 3 cups cooked brown rice or quinoa (or a combo)
- 1 cup Red Clover sprouts
- 4 radishes, finely sliced
- 2 avocados, halved and sliced
- 2 tbsp black sesame seeds
(for the dressing)
- ½ cup tahini
- ¼ tsp garlic powder
- 2 Tbsp lemon juice
- ⅓ cup water
- pinch of salt
- Preheat oven to 400°F.
- Spread chopped yams, chickpeas, and red onion over a large oven tray. Drizzle with oil and toss to coat. Sprinkle with cumin, chipotle powder, salt, and pepper. Roast for 15 minutes or until golden and cooked through.
- While roasting, heat a large frying pan over medium heat and sauté kale for 3-4 minutes until wilted.
- Make the tahini dressing. Whisk all ingredients in a small bowl until smooth. Add a little more water if required.
- Divide rice or quinoa between serving bowls and pile on the cooked kale, sweet potato, chickpeas and onion. Top with Red Clover sprouts, radish slices, and avocado halves. Drizzle tahini dressing on top and sprinkle sesame seeds, if desired.