Chickpea Sweet Potato Cauliflower Baby Food Puree Recipes
CHICKPEA-SWEET POTATO-CAULIFLOWER BABY FOOD PUREE
This homemade baby food recipe is super easy to make and ready for your little one in just 20 minutes. Just blend canned chickpeas with steamed sweet potato and cauliflower florets.
Provided by Deborah Harroun
Categories Lunch
Time 20m
Yield 28
Number Of Ingredients 3
Steps:
- In large saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place sweet potato cubes and cauliflower in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam about 12 minutes or until sweet potato is fork-tender. Drain, reserving steaming water. Cool slightly.
- In blender or food processor, place sweet potato and cauliflower. Add chickpeas. Cover; blend or process until as smooth as desired, adding some of the steaming water if needed.
- Serve immediately, or cover and refrigerate up to 24 hours. If freezing, spoon puree into ice cube trays, and freeze until solid. Transfer cubes to resealable freezer plastic bag. When ready to use, place individual cubes in the refrigerator to thaw.
Nutrition Facts : ServingSize 1 Serving
HOMEMADE PUREED SWEET POTATO BABY FOOD
A quick and easy method for providing baby food for your little one without any added preservatives, sugar, or salt. Can store cooked puree for 3 days in refrigerator or 3 months in freezer.
Provided by tcasa
Categories Everyday Cooking
Time 40m
Yield 10
Number Of Ingredients 2
Steps:
- Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
- Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 11.4 g, Fiber 1.7 g, Protein 0.9 g, Sodium 32.7 mg, Sugar 2.4 g
CHICKPEA SWEET POTATO STEW RECIPE BY TASTY
Here's what you need: refined coconut oil, small onion, garlic, ginger, sweet paprika, cumin, dried coriander, cayenne, chickpeas, sweet potato, fire roasted crushed tomato, vegetable broth, fresh spinach
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
- Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
- Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Add the spinach and stir until wilted.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 976 calories, Carbohydrate 98 grams, Fat 56 grams, Fiber 15 grams, Protein 14 grams, Sugar 29 grams
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