Table of Contents

1. Recipe

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.