Quick · 5–15 min

Sprout Charcuterie Board

Name: Sprout Charcuterie Board
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups broccoli sprouts; 1 cup mung bean sprouts; ½ cup hummus; ½ cup white bean dip; 1 tbsp olive oil; ½ tsp red pepper flakes; 1 small cucumber; 2 medium carrots; 1 cup cherry tomatoes; 2 whole wheat pita; 1 large avocado; 1 tbsp lemon juice; ¼ tsp salt; ½ cup kalamata olives; 2 tbsp pumpkin seeds

A charcuterie board built around tender sprouts, creamy dips and crisp vegetables makes an easy, shareable spread. It comes together with no real cooking and plenty of color.

Doug Evans’s pick · founder and ceo of the sprouting company · 27 years, 6 months plant-based

@dougevans

Hands-on: 15 min
Hands-off: None
Total: 15 min
Dishes: 3

11gprotein341cal38gcarbs19gfatper serving · $2.27

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Skillstove

Method

1
Rinse the broccoli sprouts and mung bean sprouts under cold water, then pat them dry with a clean towel.
2
Toast the pepitas in a dry pan over medium heat, stirring often, until they pop and smell nutty. Tip them into a small bowl.
3
Slice the cucumber into rounds, cut the carrots into sticks and halve the cherry tomatoes.
4
Cut the pita into wedges. Slice the avocado, then toss it gently with the lemon juice and salt.
5
Slice the into bite-size pieces.
6
Spoon the hummus and white bean dip into two small bowls. Drizzle with the olive oil and sprinkle with the red pepper flakes.
7
Set the dip bowls on a large board and arrange the sprouts, veggies, avocado, pita wedges, and olives around them in tidy groups.
8
Sprinkle the toasted pepitas over the board and serve right away.