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Sweet Potato Chickpea Veggie Nuggets Recipe

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4.1 from 21 reviews

  • Author: Sophia
  • Total Time: 50 minutes
  • Yield: Approximately 20-24 nuggets
  • Diet: Vegetarian

Description

Deliciously wholesome Sweet Potato Chickpea Veggie Nuggets featuring tender sweet potatoes and protein-packed chickpeas blended with oat flour and flax meal, seasoned lightly for a kid-friendly nutritious snack or meal. These baked nuggets offer a perfect balance of creamy, soft texture with wholesome flavors, ideal for toddlers, kids, and adults alike with options for seasoning tweaks.

Ingredients

Veggie Mixture

  • 2 sweet potatoes
  • 15 oz chickpeas (drained and rinsed)

Dry Ingredients & Seasonings

  • 1 cup oat flour
  • 1/2 cup flax meal
  • 2 tsp paprika
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1.5 tsp pink sea salt
  • 1 tsp black pepper

Instructions

  1. Prep Work: Line a large baking sheet with parchment paper. Drain and rinse chickpeas then pat dry. Peel the sweet potatoes and cut them into fourths for quicker boiling.
  2. Cook Sweet Potatoes: Place the sweet potato pieces in a medium saucepan and cover with water. Bring to a boil over high heat and cook until sweet potatoes are soft and tender, about 15-20 minutes. Drain the water completely.
  3. Blend Veggies: Add the cooked sweet potatoes and prepped chickpeas to a food processor. Pulse on high for about 30-40 seconds until the mixture is smooth and free of chunks.
  4. Mix Dry Ingredients: In a large bowl, whisk together oat flour, flax meal, paprika, Italian seasoning, garlic powder, onion powder, pink sea salt, and black pepper until well combined.
  5. Combine Mixtures: Fold the sweet potato and chickpea puree into the dry ingredient bowl with a spatula, mixing thoroughly until a doughy texture forms with no visible flour traces.
  6. Chill Mixture: Cover the bowl with plastic wrap and refrigerate for 20-30 minutes to reduce stickiness and make shaping easier.
  7. Shape Nuggets: Preheat the oven to 400°F (200°C). Using a spoon and hands, shape the chilled mixture into nuggets approximately 3-4 inches long and 1/4-1/2 inch thick. Place each nugget on the prepared baking sheet. If the mixture becomes too sticky, sprinkle oat flour on your hands to assist shaping.
  8. Bake Nuggets: Bake for 12-15 minutes in the preheated oven. Remove and allow nuggets to cool for 10 minutes so they can set and achieve a nugget-like texture.
  9. Serve: Enjoy warm with BBQ sauce, ketchup, or your preferred dipping sauce for a tasty, nutritious snack or meal.

Notes

  • Slicing sweet potatoes into smaller pieces speeds up the boiling process.
  • Always drain, rinse, and pat dry canned chickpeas to remove excess moisture.
  • Chilling the mixture reduces stickiness and makes shaping easier; sprinkle oat flour on hands if mixture becomes sticky again.
  • This recipe is lightly seasoned and kid-friendly, suitable for toddlers and infants; adjust seasoning for older children or adults.
  • Flax meal and oat flour can be substituted with blanched almond flour if needed.
  • For variation, use purple sweet potatoes, butternut squash, or pumpkin instead of regular sweet potatoes for a fun twist.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/sweet-potato-chickpea-veggie-nuggets-recipe/