Looking to fit more vegetables into your family’s diet? Try these ideas!
Mix veggies into your favorite meals. Add chopped carrots and spinach to your spaghetti sauce or mushrooms and bell peppers to your pizza.
Prep ahead. At the beginning of each week, prep a tray of raw vegetables like carrots, celery, snap peas, bell peppers and cucumbers to grab for a quick snack.
Make them fun by adding dips. Kids and adults love dipping things. So serve vegetables with dips such as hummus, ranch dressing, Greek yogurt, guacamole or salsa.
Prepare vegetables in different ways. Serve them raw, sauteed, pureed, mashed or (my favorite!) roasted. Try the recipe below for a veggie-filled meal—my toddlers love it!
For little kids, keep presenting vegetables as an option. They might not always eat them but they will get used to seeing a wide variety of food and eventually, they just might like them!
Roasted Cauliflower and Sweet Potato Tacos
- 1 head cauliflower, cut into bite-sized pieces
- 1 large sweet potato, diced
- 1/4 cup olive oil
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. sea salt
- 2 cups coleslaw mix
- 2 Tbsps. chopped cilantro
- 2 Tbsps. mayonnaise
- 2 Tbsps. plain Greek yogurt
- juice from 1 lime
- 1/2 tsp. cumin
- 1/2 tsp. salt
- Preheat oven to 400 degrees.
- Line two baking sheets with aluminum foil (optional, but it helps with clean up) and spray with cooking spray.
- Place vegetables on prepared baking sheets.
- In a small bowl, whisk together olive oil, chili powder, cumin, paprika, garlic powder and sea salt. Drizzle mixture evenly over the vegetables and toss them to combine. Place in oven and roast for 40–45 minutes, swapping pans halfway through.
- While the vegetables are roasting, prepare the creamy cilantro lime slaw. In a medium bowl, mix together the coleslaw mix, cilantro, mayo, Greek yogurt, lime juice, cumin and salt
- Stuff tortillas with roasted veggies, top with slaw, serve and enjoy.