Ingredients
½ cup plant-based milk (unsweet, almond (see Chef’s Notes))
3 tbsp lemon juice (freshly squeezed)
2 cups mung bean sprouts (mature)
4 oz romaine lettuce (about 6 leaves)
½ cup green pea sprouts
2 tbsp tahini
¼ tsp salt (see Chef’s Notes)
1 cup pineapple chunks (frozen)
ice cubes (as desired)
Directions
1
In a high-speed blender, combine all the ingredients in the order listed and blend, starting on low speed and working your way up to high, until smooth, about 2 minutes.
2
Add more water if the sprout smoothie is too thick. Pour into a glass and enjoy immediately.
Chef’s Notes
Substitutions
For a salt-free recipe omit the salt.
In the place of romaine try spinach, kale, or another leafy green of your choice.
In place of almond milk, use any unsweetened plant-based milk of your choice.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
1 servings
Serving size
972ml
- Amount per serving
- Calories570
- % Daily Value *
- Total Fat 20g26%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 135mg6%
- Total Carbohydrate 86g32%
- Dietary Fiber 16g58%
- Total Sugars 45g
- Includes 0g Added Sugars0%
- Protein 24g
- Calcium 440mg34%
- Iron 6.6mg37%
- Potassium 1590mg34%
- Vitamin D 1.3mcg7%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
½ cup plant-based milk (unsweet, almond (see Chef’s Notes))
3 tbsp lemon juice (freshly squeezed)
2 cups mung bean sprouts (mature)
4 oz romaine lettuce (about 6 leaves)
½ cup green pea sprouts
2 tbsp tahini
¼ tsp salt (see Chef’s Notes)
1 cup pineapple chunks (frozen)
ice cubes (as desired)