When I started my quest to make finger food recipes for babies and toddlers one of the first foods I thought about were chicken nuggets. As a matter of fact, I’m almost certain it was the first food I thought about. Making healthy chicken nuggets would sure be easy with many options on how to do so. As soon as I started looking up healthy recipes for chicken nuggets I quickly realized that healthy chicken nuggets were not a good thing. Any way I could think of making these healthy it had already been done. So I decided to just skip over these and not come up with a new recipe of my own.
After I developed a few recipes I found myself feeling like chicken nuggets were missing. I mean it is a very popular food with kids and even grown ups. Who doesn’t like chicken nuggets or chicken fingers? That’s when I realized that I needed to think outside the box. Chicken nuggets are very popular but who said that nuggets only have to be made out of chicken? I have seen many options for veggie nuggets in the freezer aisle at the grocery store so why not go that route?
I decided to in fact go with the veggie version but I still wanted them to have a good source of protein. I remembered coming across a recipe for sweet potato hummus when I was making purees for Emma and her loving it. The ingredients for this recipe were sweet potato and chickpeas. So, I decided to make nuggets with these two ingredients as a base. I though the chickpeas would give it the source of protein I wanted and the sweet potato the texture it needed to be nuggets like.
I experimented with a couple of different flours and breading and finally arrived at a recipe I was satisfied with. The chickpeas and sweet potato make a great combination to make great veggie nuggets. They definitely have a “nugget” texture, great taste and of course much healthier than traditional chicken nuggets. They could be a great option for picky eaters as well. They can even be a fun activity to make with your little ones in the kitchen.
Sweet Potato Chickpea Nuggets
- 2 sweet potatoes
- 15 oz chickpea can (drained and rinsed)
- 1 cup panko bread crumbs
- 3/4 cup oat flour
- 1 tbsp paprika
- 1 egg
- salt and pepper to tatse
Preheat oven at 350 degrees.
In a medium sauce pan bring sweet potatoes to a boil until tender.
Rinsed cooked sweet potatoes and peel.
In a food processor or blender mix together sweet potatoes and chickpeas.
Combine sweet potatoes and chickpeas with all others ingredients in a large bowl.
Shape mixture into small nuggets and align on a baking sheet covered with parchment paper.
Bake in oven for 22-25 minutes.