Vegan Broccoli Sprout Avocado Cups with Turmeric-Cumin Dressing
Creamy avocado halves become edible bowls here, loaded with crisp broccoli sprouts, cool cucumber, and paper-thin radish slices — it's fresh, vibrant, and genuinely stunning on a plate. The real star is the turmeric-cumin dressing, a punchy whisk-together blend of lemon juice, olive oil, and warm spices that ties every element together with a bright, earthy kick. Because every single ingredient is whole-food and plant-based by nature, there's no substituting or label-checking required — just straightforward, clean cooking from start to finish. The sprout mixture gets tossed in half the dressing first, so the flavors soak in before it's mounded into each avocado cavity, and the remaining dressing gets drizzled right over the top for an extra layer of flavor. Optional pumpkin seeds add a satisfying crunch, and a scatter of fresh cilantro lifts the whole dish with a little herbal brightness. It comes together in minutes with no heat required, making it perfect for a light lunch, an impressive starter, or an easy weeknight dinner when you want something nourishing without much effort.
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Learn more →Ingredients
4 servings
For the cups
- 2 ripe avocados, halved and pitted
- 1 cup broccoli sprouts, rinsed and dried
- ½ cup english cucumber, finely diced
- 4 radishes, thinly sliced
For the dressing
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp extra-virgin olive oil
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp pumpkin seeds (optional)
Instructions
- 1
In a small bowl, whisk together the lemon juice, olive oil, ground turmeric, ground cumin, ground ginger, salt, and black pepper until the dressing is uniform and slightly emulsified.
- 2
In a separate bowl, toss the broccoli sprouts, diced cucumber, and sliced radishes with half of the dressing until lightly coated.
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