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Veggie nuggets lunch box 1

Veggie Nuggets Lunch Box

Transform ordinary lunch boxes into exciting meals with these kid-approved veggie nuggets. Packed with hidden vegetables and served alongside complementary sides, this lunch box idea works brilliantly for picky eaters while providing essential nutrients for growing bodies.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 10 minutes
Total Time 25 minutes
Course Lunch
Cuisine Kid-Friendly
Servings 4 lunch boxes
Calories 320 kcal

Equipment

  • Food Processor
  • Non-stick skillet
  • Compartmentalized lunch container

Ingredients
  

For the Veggie Nuggets

  • 1 cup cauliflower florets steamed until tender
  • 1 medium carrot grated (about ½ cup)
  • 1/2 cup frozen peas thawed
  • 1/4 cup corn kernels
  • 1/2 cup breadcrumbs substitute with gluten-free breadcrumbs if needed
  • 1/4 cup grated parmesan cheese substitute with nutritional yeast for vegan option
  • 1 large egg beaten (substitute with flax egg for vegan option)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • salt and pepper to taste
  • 2 tbsp olive oil for cooking

For the Lunch Box

  • 1/2 cup fresh strawberries or seasonal berries
  • 1/2 cup baby cucumber slices
  • 4-5 cherry tomatoes
  • 2 tbsp hummus
  • 4-6 multi-grain crackers
  • 2 tbsp Greek yogurt optional, for dipping nuggets

Instructions
 

  • Pulse the steamed cauliflower in a food processor until finely chopped but not pureed. Transfer to a large mixing bowl.
  • Add the grated carrot, thawed peas, and corn kernels to the bowl with the cauliflower.
  • Add the breadcrumbs, parmesan cheese, beaten egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix thoroughly until well combined.
  • With clean hands, scoop about 1½ tablespoons of the mixture and shape into nugget forms. Place shaped nuggets on a parchment-lined tray.
  • Refrigerate the nuggets for 10 minutes to help them firm up.
  • Heat olive oil in a non-stick skillet over medium heat. Once hot, add the nuggets in batches and cook for 3-4 minutes per side until golden brown and crispy.
  • Allow nuggets to cool completely before packing in lunch boxes.
  • Using a compartmentalized lunch container, place 4-5 cooled veggie nuggets in the main section.
  • Arrange the remaining ingredients in separate compartments: fresh berries, cucumber slices, cherry tomatoes, hummus, and crackers. If including yogurt dip, place in a small leak-proof container.

Notes

1. The nuggets can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
2. For a gluten-free version, use gluten-free breadcrumbs or almond flour.
3. For a vegan version, replace the egg with a flax egg and use nutritional yeast instead of parmesan.
4. Ensure nuggets are completely cooled before packing to maintain crispiness.
5. You can bake these nuggets at 400°F for 20 minutes (flipping halfway) instead of pan-frying.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 14gFat: 14gSodium: 310mgFiber: 7gSugar: 9gVitamin A: 80IUVitamin C: 65mgCalcium: 25mgIron: 15mg
Keyword Veggie Nuggets, Lunch Box, Healthy Kids Meal, School Lunch, Vegetable Nuggets
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