Veggie Nuggets

Nuggets are the perfect finger food for kids and adults alike! Especially when they’re loaded with veggies!! I found this recipe over the weekend as I was looking in my recipe box searching for inspiration to plan meals for the week.

It was ripped out of a magazine and crumbled among other recipes that looked like they had been in there for years. I decided that it must’ve been in there since before my daughter was diagnosed with Celiac because it used wheat breadcrumbs and included cheese in the recipe too. I adapted it by subbing the breadcrumbs for a gluten free version and omitted the cheese.

They turned out so great- surprisingly crispy for being baked, and the sweet potatoes gave them a cheese-like consistency. It’s a fun recipe and a great way to enjoy your veggies!

Let’s Eat!

Veggie Nuggets

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 medium sweet potatoes, cooked until very tender and peeled
  • 8oz frozen cauliflower, thawed and squeezed dry
  • 1 box(10oz) frozen chopped spinach, thawed and squeezed dry
  • 4 eggs, divided
  • 2 1/2 cups GF panko bread crumbs(we used 4C Breadcrumbs), divided
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/4 tsp cayenne powder
  • ketchup, BBQ or honey mustard sauce(pictured-see below for the recipe) for dipping


  1. Preheat oven to 450° and line 2 baking sheets with parchment paper
  2. In a food processor, pulse cauliflower and spinach until finely chopped
  3. In a large bowl, mash sweet potatoes, cauliflower, and spinach until well mixed
  4. Mix in 1 egg, 3/4 cup panko bread crumbs, salt, garlic powder and cayenne
  5. Beat remaining 3 eggs in a medium size bowl
  6. Place the remaining bread crumbs on a large plate. Season with some salt & pepper if you’re not using seasoned bread crumbs
  7. Form veggie mixture into 1 inch nuggets. Dip in egg and then in bread crumbs. Place finished nuggets on prepared baking sheet.
  8. Bake until golden brown, flipping once, for about 30 minutes.

Easy Honey Mustard Sauce

  • 1/2 cup mayo
  • 1/4 cup honey
  • 1/4 cup Dijon mustard

Mix all together and serve

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