To help make your holiday table more sproutful this year, here are 4 of our favorite festive recipes that pack in the sprouts and good cheer—a hearty Rustic Hummus; a warm Roasted Beet, Sunflower Sprout + Chévre Salad; some toasty Sun Dried Tomato + Sprout Pesto Bruschetta; and a deliciously creamy 3 Mushroom Risotto. Happy holidays, one and all! 💚

Rustic Hummus   

Get the festivities started with this hearty and beautiful hummus, packed with tomatoes, olives, spices, and lots of alfalfa and broccoli sprouts!   


  • 1 can of chickpeas (or Power Protein sprouts)    
  • ⅓ cup tahini 
  • 1 clove garlic 
  • ⅓ cup water 
  • 1 lemon, juiced 
  • Salt, to taste  


  • 1 Tbsp za’atar 
  • 4 Tbsp olive oil 
  • 2 tomatoes, roughly chopped 
  • ½ cup olives, pitted 
  • ¼ cup pine nuts, toasted 
  • 1 cup Alfa-Broc sprouts, tightly packed 

1. To make the hummus, combine chickpeas, tahini, garlic, water, lemon, and salt in a high speed blender. Blend until very smooth and creamy. (To adjust consistency, add more water to thin out—or more tahini to thicken.) 

2. Pour hummus into a wide serving bowl. Top with a sprinkle of za’atar and a drizzle of olive oil. Add on remaining ingredients and top it all off with a final drizzle of olive oil, salt, and pepper (to taste). Serve with pita or chopped veggies!   

Roasted Beet, Sunflower Sprout + Chévre Salad      

Roasted beets, sunflower sprouts, and a little creamy chévre?! What can we say—it’s the perfect, warming winter salad.  


1. Preheat the oven to 400 degrees F (200 C). Place your beets and onions on a pan and drizzle a little olive oil and salt on top. Bake for 20 minutes, or until lightly roasted.

2. Place the greens and sprouts into a bowl. Add in your warm beets and onions. Crumble cheese on top.      

3. Drizzle your favorite dressing on top—or just some simple olive oil, lemon juice, and salt. Toss thoroughly and serve!    

Bruschetta with Sundried Tomato, Pesto + Cashew Cheese  

gluten free + vegan   

Enjoy this sprout-powered bruschetta as an appetizer before your big holiday meal—or as a quick savory breakfast the next morning! 😉      


1. Make your pesto (can be premade and stored in the fridge).

2. Toast baguette slices. Lightly smother each slice with pesto and sun dried tomatoes. 

3. Top off your slices with cashew cheese crumbles, basil, pine nuts, Salad Mix sprouts, and seasoning. Serve immediately and enjoy!     

3 Mushroom Risotto 

yields 6 servings, gluten free + vegan friendly   

Yes, good risotto can be vegan and delicious! This recipe is incredibly flexible—there is plenty of wiggle room to accommodate vegan and alcohol free lifestyles in this traditional vegetarian recipe.  


  • 4 Tbsp. butter (or plant-based butter) at room temp   
  • 2 Tbsp white miso paste
  • 6-8 cups vegetable stock   
  • 4 Tbsp. olive oil 
  • 2 cups oyster mushrooms, sliced  
  • 2 cups shiitake mushrooms, sliced  
  • 2 cups cremini mushrooms, sliced 
  • 6 cloves garlic, minced (and divided into two piles)             
  • 2 Tbsp fresh thyme, chopped
  • 1 cup Crunch Time sprouts (or substitute young mung bean sprouts)     
  • 2 leeks, sliced and cleaned
  • 2 cups Arborio rice
  • ⅔ cup dry white wine (substitute with vegetable stock and a squeeze of lemon juice)   
  • ¼ cup parmesan cheese or vegan substitute (optional)   
  • ½ tsp salt, plus more to taste
  • Fresh black pepper 
  • 1 handful flat leaf parsley, chopped    

1. Cream the butter with the miso paste. Set aside.      

2. Add vegetable stock to a saucepan. Bring it to a gentle simmer, then keep it on low heat. 

3. MAKE THE MUSHROOMS: Heat a large pan over medium-high heat. Add a hefty drizzle of olive oil. Once oil is hot, add all mushrooms. Allow them to sear without disruption for 4-5 minutes. Stir and continue cooking for 4 minutes more, or until nicely browned. 

4. Reduce heat to medium. Add your thyme, half the garlic, sprouts, and ½ teaspoon of salt. Cook for 2 minutes, stirring occasionally, until fragrant. Add creamed miso butter and another pinch of salt. Cook for 2 more minutes. Turn off the heat and set aside.       

5. MAKE THE RICE: Heat a Dutch oven over medium heat. Add 2 tablespoons of olive oil. Once hot, add the sliced leeks and remaining garlic. Cook for 3 minutes, or until the leeks have softened and lightly browned.   

6. Add the rice and stir quickly, making sure every grain is coated and the rice starts to smell lightly toasty (1 to 1.5 minutes). Pour in white wine and stir to deglaze the pan. Cook until nearly all the wine has evaporated, around 3-4 minutes. 

7. Ladle in 1 cup of warm vegetable stock. Stir frequently. Once the rice has absorbed the liquid, add another cup of stock, still stirring frequently. Repeat this process until all the stock is incorporated, about 20 minutes. The risotto should be al dente at this point—slightly firm and creamy, not mushy. 

8. Add your mushroom mixture to the risotto and stir to infuse. After a few minutes, remove from heat. Stir in cheese, if using. Season with salt, freshly ground pepper, and chopped parsley. Serve immediately.