Dairy Free Moroccan-Spiced Crispy Bean Sprouts
Bean sprouts are so often an afterthought — a pale, watery garnish that disappears into the background of a dish. This recipe flips that entirely, coaxing them into something golden, charred at the edges, and loaded with the warm, layered spices of North African cooking. The trick is getting the sprouts bone-dry before they hit a screaming-hot pan, which is what creates that satisfying crispness instead of a soggy, steamed mess. Garlic-infused oil carries the cumin, coriander, smoked paprika, turmeric, ginger, and cinnamon into every strand, and a final hit of lemon juice brightens the whole thing just before serving. Every single ingredient here is naturally free of dairy — no butter, no cream, no hidden cheese — so there's nothing to swap or second-guess. Scallion greens and fresh cilantro finish it off with color and a little freshness that cuts through the richness of the spices beautifully. Serve it as a bold side dish or pile it over rice for a fast, flavor-packed meal you'll want to make on repeat.
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- 1 lb (about 8 cups) fresh mung bean sprouts, rinsed and thoroughly dried
- 1 tbsp fresh lemon juice
- 3 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, cayenne (if using), and salt. Stir until evenly mixed and set aside.
- 2
Pat the rinsed bean sprouts very dry with a clean kitchen towel or paper towels — any surface moisture will cause steaming rather than crisping.
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