Our favorite recipes
Oct 1, 2025
Adding spirulina to your meals is super easy. A simple scoop in your smoothie, a sprinkle over your yoghurt or salad, or stirred into your pasta sauce. It doesn’t come with any taste, but it's packed with nutrients. Curious about our favourite ways to use spirulina? Check out the following five recipes and get inspired. These are just a few options, you can add spirulina to almost anything!
Good to know: don’t overheat spirulina. Above 50℃ many nutrients are lost, so use it in cold dishes or add it at the very end, just before serving.
Recipe 1: Burrito bowl with spirulina-guacamole
Ingredients (4 persons):
300g rice
300g (vegetarian) minced meat
200g kidney beans
200g grated cheese
400g cherry tomatoes
200g corn
2 red onions
2 avocados
1 large tomato
200g tortilla chips
2 cloves garlic
½ lime
½ red chili
2tsp taco seasoning
1tsp chili flakes
Salt and pepper
4 tbsp spirulina sprinkles
Instructions:
Cook the rice according to the package instructions. Drain and set aside. Chop one red onion and fry half in a pan. Add the (vegetarian) minced meat, one crushed garlic clove, taco seasoning, and chili flakes. Halve the cherry tomatoes and chop the remaining red onion. Make the guacamole (mash avocado with lime, tomato, chili, and garlic) and mix in 4 tablespoons spirulina. Divide rice and meat into four bowls. Top each with cherry tomatoes, red onion, corn, beans, cheese, guacamole, and tortilla chips.
Recipe 2: Wraps with hummus, grilled vegetables, feta and spirulina sprinkles
Ingredients (4 persons):
8 large tortilla wraps
300g (spicy) hummus
2 zucchinis
2 red peppers
2 eggplants
300g feta
Arugula
Olive oil, salt, and pepper
4 tbsp spirulina sprinkles
Instructions:
Slice the zucchini, eggplant and peppers into thin slices. Grill the vegetables in olive oil in a grill pan, seasoning with salt and pepper (or roast in the oven at 200℃ for 25 minutes). Spread hummus over the wraps. Layer with grilled vegetables, feta, and arugula. Sprinkle half a tablespoon of spirulina sprinkles per wrap over the vegetables. Roll the wraps tightly and serve.
Recipe 3: Poké bowl with spirulina sprinkles
Ingredients (4 persons):
280g rice
200g julienneed carrots
2 cucumbers
2 avocados
350g edamame
250g cherry tomatoes
800g chickpeas
2 limes
Sriracha mayonnaise
Crispy chilli olie
Sesam seeds
4 tbsp spirulina sprinkles
Instructions:
Roast the chickpeas for 10-15 minutes in an airfryer (or in the oven at 220℃), until crispy. Cook the rice according to the package instructions and rinse under cold water. Dice the cucumbers, avocados, and cherry tomatoes. Fill bowls with rice, edamame, julienned carrots, cherry tomatoes, cucumber, avocado, and chickpeas. Top with lime juice, sriracha mayo, crispy chilli oil, and sprinkle sesame seeds on top. Finish with 1 tablespoon of spirulina sprinkles per bowl.
Recipe 4: Pasta with homemade spirulina-pesto and roasted cherry tomatoes
Ingredients (4 persons):
400 gram Rigatoni (or pasta of choice)
50g fresh basil leaves
90g pine nuts
75 Parmesan
150ml extra virgin olive oil
400 gr cherry tomatoes
Salt, pepper, chili flakes
4 tbsp spirulina sprinkles
Instructions:
Roast the pine nuts in a dry pan. Halve the cherry tomatoes and place them in a baking dish with olive oil, salt, and pepper. Roast in the oven at 200℃ for 20 minutes. Blend basil, pine nuts, Parmesan, and 4 tablespoons of spirulina until smooth. Add olive oil and season with salt and pepper. Cook the pasta according to the package instructions. Mix with the pesto, divide over four plates, and top with roasted cherry tomatoes, pine nuts, and fresh basil.
Recipe 5: Mango-feta pearl couscous salad by Veggilaine, with spirulina sprinkles
Ingredients (4 persons)
300 g pearl couscous
15g fresh dill
10g fresh mint
10g fresh parsley
2 tbsp extra virgin olive oil
2 tbsp lemon juice
Salt and pepper
½ komkommer
250g snack tomatoes
1 red onion
1 red pepper
1 ripe mango
200g cannellini beans (can)
50g jalapeños
200g green olives
200g feta
Griekse yoghurt
Chili oil
4 tbsp spirulina sprinkles