Broccoli & Sweet Potato Quinoa Nuggets

If there is one thing I’ve learned about feeding my toddler it’s this- give the girl a “nugget” of some sort and a bowl of ketchup and she’s a happy camper! We make nuggets out of pretty much anything these days. Salmon nuggets, carrot nuggets and now these veggie and quinoa nuggets. What a I love about these is that they are jam packed with fiber so they will keep your little one’s belly full and won’t cause a blood sugar crash. These make for a great appetizer or side dish. We served these alongside grilled chicken for a complete meal and the whole family was stoked. Between the homemade ketchup for dipping and a plateful of nuggets my sweet girl was in her element!

I hope you and your family enjoy these nuggets as much as we do. If you are feeding a brand new eater these make for an easy to “grip” finger food if you are practicing baby-led weaning. The quinoa can be tricky to digest for young babies so be sure to soak your quinoa overnight or purchase sprouted quinoa for easier digestion.

Before we jump to this recipe I’ll share some of the health benefits of the ingredients we’re using here.

Broccoli is chock full of antioxidants and has been thought to prevent different types of cancers. Broccoli also contains vitamin C and vitamin K along with iron and potassium. It also has more protein than most other vegetable per serving.

Sweet Potatoes are another one of natures most nourishing vegetables. They are full of fiber and are incredibly rich in the antioxidant beta carotene.

Quinoa is rich in fiber and contains some protein along with important vitamins and minerals including zinc, folate, magnesium and iron.

Eggs are a wonderful source of some of the harder to get nutrients like vitamin D and B12. They’re also a great source of the essential mineral iodine. Eggs are a complete protein as they contain all essential amino acids.

Alright, now that we know a little bit more about the nourishing ingredients in these nuggets lets get cooking!

Broccoli & Sweet Potato Quinoa Nuggets

PREP TIME: 20 minutes   COOK TIME: 20 MINUTES   SERVES: 15 nuggets

• 1 cup finely minced broccoli (see note)

• 1 cup finely minced sweet potato (see note) 

• 2 cups cooked quinoa (see note)

• 1/2 cup almond flour

• 4 eggs, whisked

• 1/2 cup shredded cheddar cheese 

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder 

• 1/2 teaspoon onion powder

• 1/2 teaspoon paprika  

• melted ghee for brushing each nugget

Preparation

1. Preheat your oven to 350F. Line a baking sheet with parchment paper or liberally grease your baking sheet with ghee or butter. Set aside.

2. In a large bowl add all of the prepared ingredients and mix well. The mixture will be “wet” and that’s okay. If the mixture feels too wet to work with, pop the bowl in the freezer for 20 minutes to firm up a bit.

3. Scoop out about 1-2 tablespoon size portions of the batter and use your hands to form a little nugget. Place the nuggets onto the prepared baking sheet (these don’t spread so they can be close together).

4. Drizzle the nuggets with some melted ghee and bake in the oven until golden brown, about 20-25 minutes.

5. Serve with homemade ketchup or Greek Yogurt Ranch (recipe here)

Notes

*To get the perfect texture for the broccoli and sweet potato I pulse mine in a food processor until it’s the texture of “rice”. It’s important to soak your quinoa in water overnight for easier digestion. You can also purchase sprouted quinoa which is more gentle on the digestive system.