Ingredients

For 2 servings
4 sandwiches

1 bowl of trio sprouts or other sprouts of your choice

Toppings of your choice

Preparation
Toast the sandwiches in a toaster. Serve with your chosen toppings.

Toppings of your choice (each for 4 sandwiches)

Pesto tomato
80 g (vegan) pesto
2 tomatoes, sliced
8 olives, sliced
4 tufts of alfalfa

Preparation
Spread the four slices of bread with pesto. Divide the tomato and olives on top. Garnish with the alfalfa.

Smashed avocado
1 avocado
1/2 clove of garlic, pressed
2 tbsp lime juice
Salt and pepper to taste
4 tufts of China rose sprouts

Preparation
Mash the avocado and mix in the pressed garlic and lime juice. Season with salt and pepper. Divide between the sandwiches and garnish with the sprouts.

Hummus and sweet potato
80 g hummus
1 sweet potato
1 tbsp sunflower oil
4 tufts of leek sprouts

Preparation
Preheat the oven to 190 degrees. Wash the sweet potatoes, pat dry and drizzle with a thin layer of oil. Prick the potatoes with a fork and wrap them in some silver foil. Place the packets on a baking tray in the oven. Depending on the size, the sweet potatoes cook for 30-60 minutes. They are done when the potatoes are soft.

Spread the hummus over the sandwiches. Slice the sweet potatoes, top with the hummus and garnish with the sprouts.

Balsamic-strawberry
80 g (vegetable) cream spread
12 strawberries, sliced
4 tsp balsamic cream
4 tufts of alfalfa

Preparation
Spread the cream spread over the sandwiches. Top with the strawberries and garnish with the balsamic cream and alfalfa.

Hummus and grilled courgette
80 g hummus
1/3 courgette, sliced
1 tbsp oil
Salt and pepper to taste
2 tsp sesame seeds, toasted
4 tufts of China rose sprouts

Preparation
Heat some oil in a grill pan and fry the courgette for six minutes on each side until light brown. Sprinkle with some salt and pepper to taste. Spread the four slices of bread with hummus. Spread the grilled courgette over the hummus and serve with the sesame seeds China rose sprouts.

Monkey business
80 g peanut butter
2 small bananas, sliced
40 g dark chocolate
4 tufts of broccoli sprouts

Preparation
Spread the four slices of bread with peanut butter. Spread the banana slices on top, scrape some dark chocolate on top and garnish with the broccoli sprouts.

Hummus and radish
80 g hummus
6 radishes, sliced
2 tsp sesame seeds, toasted
4 tbsp orange lentil sprouts

Preparation
Spread the four slices of bread with hummus. Spread the radish slices on top and sprinkle with the sesame seeds and sprouts.

Blueberries
80 g (vegetable) cream spread
250 g blueberries
4 tsp maple syrup
4 tufts of broccoli sprouts

Preparation
Spread the cream spread over the sandwiches. Top with the blueberries and garnish with the maple syrup and broccoli sprouts. 

Hummus and yellow tomato
80 g hummus
2 yellow tomatoes, sliced
4 tufts of leek sprouts

Preparation
Spread the four slices of bread with hummus. Spread the tomato slices on top and serve with the sprouts.