Paleo Vegan Dino Nuggets
Get ready to bring some prehistoric fun to the table with these Paleo Vegan Dino Nuggets! Perfectly crispy on the outside and tender on the inside, this wholesome recipe is made with nutrient-packed ingredients like sweet potatoes, cauliflower, almond flour, and arrowroot flour. These kid-friendly, dino-shaped delights are completely gluten-free, grain-free, and dairy-free, making them a healthy snack or meal option for paleo and plant-based eaters alike. Flavored with savory nutritional yeast, smoked paprika, garlic, and onion, these nuggets deliver bold, satisfying taste with none of the guilt. Bake them to golden perfection or pan-fry for extra crispiness, and serve alongside your favorite paleo dipping sauces—perfect for picky eaters and nostalgic adults alike!
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Recipe Information
Ingredients
- 1 cup cooked sweet potato (mashed)
- 1 cup cooked cauliflower (mashed or riced)
- 0.5 cup almond flour
- 0.25 cup arrowroot flour
- 2 tablespoons nutritional yeast
- 1 tablespoon coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons coconut oil (for greasing and optional frying)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease the paper with coconut oil to prevent sticking.
In a large mixing bowl, combine the mashed sweet potato, mashed or riced cauliflower, almond flour, and arrowroot flour. Mix until it forms a soft, moldable dough.
Stir in the nutritional yeast, coconut aminos, garlic powder, onion powder, smoked paprika, sea salt, and black pepper, ensuring the spices are evenly distributed.
Lightly flour a clean surface with some arrowroot flour. Roll out the dough to about 1/4-inch thickness using a rolling pin.
Use dino-shaped cookie cutters to cut out shapes from the dough. Gently transfer the shapes onto the prepared baking sheet. Gather leftover dough, reshape, roll, and cut until it’s all used up.
Brush the tops of the nuggets lightly with melted coconut oil to help them crisp in the oven.
Bake the nuggets in the preheated oven for 20-25 minutes, flipping halfway through. The edges should be golden and slightly crisp.
For extra crispiness, optionally pan-fry the cooked nuggets in a little coconut oil for 1-2 minutes on each side over medium heat.
Let the nuggets cool slightly before serving. Pair them with your favorite paleo vegan dipping sauces, like homemade ketchup or a cashew-based ranch.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1606 mg | 70% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 25.1 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2131 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
