Whole30 Vegan Dino Nuggets
Transform mealtime into a fun and wholesome experience with these Whole30 Vegan Dino Nuggets! Made with nutrient-packed sweet potatoes, cauliflower, and almond flour, these crispy plant-based nuggets are not only irresistibly delicious but also gluten-free, grain-free, and dairy-free. Perfectly spiced with garlic, onion, and smoked paprika, they’re baked to golden perfection for a guilt-free treat both kids and adults will love. Whether you shape them into adorable dinosaurs using cookie cutters or keep things simple, these veggie-packed nuggets come together in under an hour and pair beautifully with Whole30-compliant ketchup or your favorite dipping sauce. Ideal for a family meal, healthy snack, or meal prep, these nuggets bring a playful twist to clean eating!
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Recipe Information
Ingredients
- 1 large Sweet potato
- 2 cups Cauliflower florets
- 1 cup Almond flour
- 2 tablespoons Arrowroot powder
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Coconut oil (melted)
- 2 tablespoons Plant-based milk (unsweetened, Whole30 compliant)
- 1 as needed Avocado oil spray or additional coconut oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly oil the parchment paper with avocado oil spray or melted coconut oil to prevent sticking.
Peel and cube the sweet potato. Steam the sweet potato cubes and cauliflower florets until fork-tender, about 10-12 minutes. Allow to cool slightly.
In a food processor, combine the steamed sweet potato and cauliflower. Blend until smooth and well combined.
Transfer the vegetable puree to a large mixing bowl. Add almond flour, arrowroot powder, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until a dough-like consistency forms.
Add the melted coconut oil and plant-based milk to the mixture and stir until fully incorporated.
Using your hands, scoop about 2-3 tablespoons of the mixture and shape it into a dinosaur shape (or any shape of your choice). You can also use a dino-shaped cookie cutter for uniform shapes.
Place each nugget onto the prepared baking sheet, leaving a little space between them.
Lightly spray or brush the tops of the nuggets with avocado oil or melted coconut oil to help them crisp up while baking.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the nuggets are golden brown and firm to the touch.
Remove from the oven and let cool slightly before serving. Serve with Whole30-compliant ketchup or your favorite dipping sauce.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 17.6 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 365 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1450 mg | 31% | |
*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.
