Sunsprouts is a family owned company which was started in 1979. Our goal is to provide healthy, nutritious micro-greens and sprouts in a safe, responsible manner at a fair price.
Integrity and attention to product quality are our main foci with a emphasis on dependable service to our customers and consumers.
We use NON-GMO seed and source materials from reliable, quality vendors.
You can find our products at your local grocery store or ask your friendly, produce manager to order sprouts from SunSprouts!
Some select grocers that carry our products:
Please...ask your local store to carry SunSprouts!
We maintain a SQF Level 2000 (Safe Quality Food) certificate for food safety. SQF is an internationally recognized certification by major suppliers domestically and abroad so we are very proud of this achievement and it proves are determination to maintain a high level of food safety.
We are FDA approved and have a vigorous food safety program. We also follow a strict "hold for release" program on all shipments. We also have regular food safety audits completed internally and by external groups to ensure our product meets the highest food safety standards.
The recipes you see here were developed in conjuntion with Metropolitan Community College Institute for the Culinary Arts.
Also, check out our 8 oz. bean sprout bag back for an awesome Egg Roll recipe that was created by our family. Coupled with a sweet and sour sauce or soy sauce, this recipe will soon be a favorite.
Southwestern Sprouts Wrap
1/2 green bell pepper, seeded, halved, sliced 1/2 cup dried black beans 1/2 red bell pepper, seeded, halved, chopped 1 teaspoon chopped garlic 1 teaspoon chopped chipotle chili2 large tortillas (any variety) 1 cup sprouts salt and pepper to taste juice of one lime Cook, cool and drain the black beans. Add remaining ingredients. Scoop half the mixture in each wrap, roll and enjoy! Optional: Puree some of the beans and spread it on the tortilla. The wrap will stick together better. Serves 2-4.
Turkey Sandwich with broccoli sprouts
1 french baguette 1 carrot, thinly sliced lengthwise salad greens 1/4 lb. sliced turkey breast 1 whole tomato 1 cup BroccoSprouts® broccoli sprouts 1 medium-sized red onion mayonnaise or mustard to taste .Cut baguette into 6-in lenghts, then slice lengthwise. Place salad greens, 1/2-inch slice of tomato and onion, slices of carrot and turkey breast and 1/2-cup of broccoli sprouts on each sandwich. Serves 2
Vegetable Pizza with Sprouts
1) 8-inch focaccia, 1 green bell pepper, seeded and halved 1 red bell pepper, seeded and halved 1 roasted tomato 1 yellow bell pepper, seeded and halved, 1/4 cup broccoli, sunflower or Alfalfa sprouts Cut vegetables into 1/2-inch slices. Place a few slices of each vegetable and 1/4-cup sprouts on top of each foaccia, and bake in oven as directed on focaccia packaging. Serves 2