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Not only are we green and delicious, we aim to be the fastest brussels sprout in the East.  Right now we are trialing express Delivery for Sydney, and will soon be rolling it out further.

Express Delivery is available for set boxes and other items showing the speedy sprout 🥦 icon.  If you only have those items in your cart you are eligible for express delivery, otherwise your first available date will be Regular Delivery.


Sweet Potato and Chia Balls

by Lauren Branson

Local Sweet Potato and Sprout Balls

Looking for ways to get more goodness into your day? This super easy recipe from @livnutritious is perfect. It comes together in no time is everything you need and want for the basis of your lunch.. create your bowl or wrap of pure goodness from these up... hummus, tahini, salads, cheese, steamed or baked greens, wraps with salad... you decide!

Here's what these delicious snacks are giving to your body.

  • Prebiotic's with the sprouts (to feed your healthy microbiome)
  • Fibre & starchy carbs with the sweet potato, legumes and chickpea flour, to support insulin activity which is most productive smack bang in the middle of your day.
  • Fabulous fats with the chia seeds & coconut oil to satisfy a long lasting hunger.
  • Protein with the chia seeds... um well for umpteen reasons really.

And lastly, (but not at all least importantly), these are an anti-inflammatory delight being gluten free with the added addition of aromatic spices.

Not only are all these health benefits a massive win but they seriously taste insane are so so easy to make. The whole family will love them (go easy on the spice for the kids obviously)


2 cups of legume sprouts, you can also use a mix of lentils, chickpeas and seeds.

1/2 cup Pom Pom Paddock cauliflower flour

1/2 sweet potato steamed and mashed

2 tsp. curry paste or tomato kussoundi 

1 tbsp. chia seeds mixed with 1 tbsp. coconut oil & 1 tbsp. filtered water set aside for 10 minutes to become jelly like.

1/3 cup coriander.

Juice from one lime.

2cm knob of ginger grated.

Sea salt and pepper to taste ( I use roughly 1/4. tsp. salt but you may like it a little saltier.


Preheat oven to 180 degrees Celsius.

In a large bowl place all the ingredients. Using your hands mix and kneed well until all the ingredients are even distributed and the mix comes away from the sides of the bowl. If it feels so dry add a dash of water (just 1 tbsp. at a time). If it feels to wet, add a sprinkle more chickpea flour.

Line a large baking tray with baking paper.

Take small handfuls of the mix and roll into gold ball size balls laying each onto the lined baking tray as you go.

Once you have rolled all the mix, place the tray in the preheated oven and bake for 30 minutes.

Pull from the oven once golden and set aside for 5 minutes to cool. Serve warm with fresh garden salad and garlicyoghurt, or lemonytahini dipping sauce.

Can keep refrigerated in an air tight container for 5 days.

I guess this is your (return to office life) working week lunches sorted.

Thanks @livnutritious

Remember to head over to our facebook group and chat with our community of foodies @foodiesofyfc

Local Lauren Branson
Lauren Branson

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