As a kid, the healthy snacks she remembers lacked flavour and excitement. But now, Phoebe Lapine of Feed me Phoebe, has flipped the script to include bright flavours and life into her nutritious and delicious diet while navigating the twists and turns of the auto-immune disease Hashimoto’s thyroiditis. Her Gluten-Free recipes are simple to follow and will satisfy your greatest hungers.
These cuties are made up of frozen kale (a great time saver), sweet potato and gluten-free vegan breadcrumbs. You’ll be amazed by how quickly these veggie nuggets come together with a little semi-homemade help from the store. You can enjoy them with any sauce of your choosing and freeze them for any future last minute lunch or study break. Read on for the recipe!
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Lightly brush the cut sides of the sweet potatoes with olive oil and arrange cut-side down on the baking sheet. Transfer to the oven and cook until quite soft, about 35 minutes. Remove the pan and set aside. When the potatoes are cool enough to touch, scoop out the flesh and measure out a total of approx. 2 cups. Transfer to a medium mixing bowl and mash with a fork.
Meanwhile, heat 1 tablespoon of olive oil in a medium nonstick skillet. Add the kale, chili powder and smoked paprika. Sauté until the kale is fully wilted, the liquid has evaporated, and the spices are fragrant, about 4 minutes. Transfer to a mixing bowl with sweet potatoes.
In a separate small mixing bowl, combine the flax seed meal with 2 tablespoons water. Mix until thoroughly incorporated and set aside for 5 minutes. Once gelatinous, transfer to a mixing bowl with the kale and sweet potatoes. Fold in the breadcrumbs and salt until the dry ingredients are well combined with the veggies.
Line a second sheet pan with parchment paper and lightly with oil. Using a melon baller or rounded tablespoon, portion the batter into 32 mounds, 16 on each tray. With your hands, shape the balls into oblong nuggets, and pat smooth. Arrange an inch or so apart on the parchment-paper lined baking sheets. Transfer to the oven and bake until the nuggets have dried out and formed a nice brown crust on the bottom, 30 minutes. Flip the bites and return to the oven for 10 more minutes, until firm.
Serve immediately alongside your preferred dipping sauce, or freeze for later.