323 sunflower recipes

Maple glazed sweet potatoes baked in butter and real maple syrup, topped with salted sunflower seeds for crunch. A simple 4-ingredient holiday side dish.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

No-bake fruit and nut energy balls with dates, raisins, walnuts, sunflower seeds, and cocoa powder. A naturally sweetened snack with no added sugar, ready in 10 minutes.

Nutty bulgur wheat tossed with fresh asparagus, lemon zest, and herbs for a light Mediterranean-inspired side dish. Quick-cooking whole grain that delivers satisfying texture and bright spring flavors.

Baked lentils and brown rice with cauliflower, celery, and thyme. A simple vegetarian main dish with just 7 ingredients, tossed and baked in 15 minutes.

Peanut butter amaranth logs are no-bake protein-packed snack bars with toasted amaranth, coconut, peanut butter, tahini, and honey. Hand-rolled and chilled, no oven needed beyond a quick grain toast.

Steamed snow peas and baby carrots tossed with soy sauce, fresh ginger, and garlic, topped with toasted sunflower seeds. A quick vegetarian side in 15 minutes.

No time to make a loaf of yeast bread, try this quick bread that's made with whole wheat flour, oats, wheat germ and sunflower seeds. It's loaded with goodness.

Vegan cashew whipped cream made with raw cashews, sunflower oil, maple syrup, and vanilla. A rich, dairy-free topping for desserts, fruit, and baked goods.

Goat cheese rolled in salted sunflower seeds, drizzled with honey, and topped with fresh berries. This stunning no-cook appetizer takes 10 minutes and wows every crowd.

Graham wafer coconut pie crust, perfect for a key lime pie.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

Carrot and apple soup with marjoram: a silky pureed soup built on slow-softened carrots, apples, and onions, finished with fragrant marjoram. Naturally sweet, dairy-free, and ready for a crusty bread dunk.

Hearty cornbread loaf with yogurt and sunflower oil baked in a loaf tin. Optional cheddar cheese makes this a savory side that slices like bread.

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

Deep-fried salmon fritters made with canned salmon folded into a light egg white batter. Crispy, golden fish fries served with tomato or tartar sauce. Kid-friendly.