Roma tomatoes filled with sprouted salad and white sauce recipe

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Juicy in taste Roma tomatoes filled with sprouted salad and cool mushroom sauce.


  • 6 medium Roma tomatoes
  • 1/3 tbsp marinated fresh corn seeds
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped white onion
  • Tomato cubes
  • 1 finely chopped bell pepper
  • 4 tbsp mung beans sprout ( 3-4 days sprouts)
  • ½ avocado cut in small cubes
  • 1 tbsp tamari
  • 2 tbsp olive oil
  • 1/3 cup marinated wild mushrooms
  • 2-3 fresh basil leaves
  • 1 tbsp apple cider vinegar
  • Pinch of cayenne
  • Pinch of dry oregano
  • Salt
How to Make It
  1. Marinate and dehydrate the mushrooms.
  2. Marinate the corn seeds and the mung beans with olive oil, salt and vinegar.
  3. Cut the tomatoes in half. In a bowl empty the inside of the tomatoes with the use of a small spoon.
  4. Mix the tomatoes inner stuff with the other ingredients into the bowl. Use it to fill the tomatoes.

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