Get to know RFK Stadium Open Air Market
District of Columbia
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Recipe to try at home
Sunflower Sprout Grain Bowl
Warm quinoa, roasted vegetables and a pile of crunchy sunflower sprouts.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups cubed sweet potato
- 1 cup chickpeas, rinsed
- 2 cups sunflower sprouts
- 1 avocado, sliced
- 3 tbsp tahini
- 1 lemon, juiced
Make it
- Roast sweet potato and chickpeas with oil and salt at 425°F for 25 minutes.
- Simmer quinoa in 2 cups water 15 minutes, covered.
- Build bowls with quinoa, roasted veg, avocado and sprouts; drizzle with tahini thinned with lemon.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.