Sweet potato veggie nuggets are the delicious way to get your veggies in! Perfect for kids and adults alike, these cute little nuggets are both nutritious and delicious!
Wednesday August 26, 2020
Broccoli Carrots Ricotta Cheese Sweet Potato
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For the past few years, I have ordered groceries online and picked them up. Normally, this works perfect for my family. I spend time thinking up meals, creating a list, and then ordering. Then I send my husband to fetch them and I get to say home! Though I do enjoy actually going to the store every once in a while, I find ordering groceries saves time and money, and helps me stick to my plan while also reducing food waste. Anyway, last week I asked for two sweet potatoes on my order because I wanted to make some Black Bean Burrito Bowls. As it happens, the sweet potatoes that were picked for me were massive! I had enough for my planned dinner and then some. I ended up using the smaller one for my Burrito Bowls, and having the larger one left in my pantry.
These veggie nuggets make a wonderful side, appetizer, or even snack! They are full of healthy veggies, and they are a hit with all ages. My toddler gobbled them up, as did my husband and I. They are delicious as is, but also good served with a bit of ketchup. Once cooked, they can be stored in the fridge in an airtight container for several days, or frozen for several months. I recommend reheating them in the oven before serving to crisp them up again if you don't eat the whole batch at once!
Fast forward a few days, and the second sweet potato is calling to me, urging me to use it up before I forget about it and it goes bad. I obliged, of course, and used roughly half of it in a pot pie I made last night, then put the rest into my fridge. Finally, today I got to finish up my sweet potatoes, and other leftover, sad vegetables left in my crisper by making these veggie nuggets. Making the nuggets is so easy! I boiled my sweet potato until it was just fork tender, then I mashed it with a fork, leaving some lumps. While the potato was cooling, I chopped my broccoli and grated my carrot, then I mixed everything together. Once the mixture was done I shaped it into little cylinders and baked for 20 minutes.
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
Wednesday July 8, 2020
Lentils mingle with crisp vegetables, seeds, cranberries and of course a generous helping of feta cheese in this healthy salad. Healthy but still so satisfying this salad is perfect for make ahead lunches, or to bring to a potluck!
Balsamic Feta Lentils
Monday March 29, 2021
This Mexican avocado salad recipe is quick and easy to make, while still being delicious! Featuring avocado, tomato, corn, and black beans tossed with a lip smacking homemade chili lime dressing, this filling salad will quickly become your new favorite!
Avocado Avocado Oil Black Beans Chili Powder Cilantro Corn Cumin Garlic Powder Lime Maple Syrup Oregano Salt Tomatoes
Thursday August 6, 2020
Lentils and beets combine beautifully with a hint of garlic and rosemary in this hummus inspired dip. Enjoy with crackers, vegetables, or as a sandwich spread!
Beets Garlic Lentils Rosemary
Tuesday July 21, 2020
Bright berries sit on a bed of spinach with crisp veggies and a sprinkle of feta cheese in this sweet berry salad. Drizzling with a homemade sweet and tangy balsamic dressing takes this healthy salad to next level perfection!
Balsamic Blueberries Cucumber Feta Peppers Spinach Strawberries