18 Delicious Vegetable Recipes for Kids Easy to Make

Getting kids to eat their veggies just got a whole lot easier! Dive into our roundup of 18 Delicious Vegetable Recipes for Kids Easy to Make, where we transform the humble vegetable into meals your little ones will actually beg for. From sneaky spinach muffins to colorful veggie-packed pizzas, these recipes are quick, fun, and guaranteed to make dinner time a breeze. Let’s make healthy eating a joy for the whole family!

Cheesy Broccoli Bites

These Cheesy Broccoli Bites are the perfect bite-sized snack that’s both nutritious and irresistibly cheesy, making them a hit with kids and adults alike.

Ingredients

• 2 cups finely chopped broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 large eggs, beaten
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a large bowl, combine the chopped broccoli, cheddar cheese, Parmesan cheese, breadcrumbs, beaten eggs, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated.
3. Shape the mixture into small, bite-sized balls and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the bites are golden and crispy on the outside.
5. Let them cool for a few minutes before serving. The combination of crispy edges and a soft, cheesy center makes these bites a texture lover’s dream.

Tip: For an extra crispy exterior, lightly spray the bites with cooking spray before baking.

Sweet Potato Pancakes

Start your morning with a twist by whipping up these fluffy Sweet Potato Pancakes, packed with warmth and a hint of natural sweetness.

Ingredients

• 1 cup mashed sweet potato (about 1 medium)
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
2. In another bowl, mix 1 cup mashed sweet potato, 1 cup buttermilk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
5. Serve warm with maple syrup and a dollop of whipped cream for an extra indulgent touch.

The secret to these pancakes’ irresistible texture? The sweet potato adds moisture and density, making each bite satisfyingly hearty without being heavy.

Tip: For an even smoother batter, puree the cooked sweet potato in a blender before mixing.

Carrot and Zucchini Muffins

These Carrot and Zucchini Muffins are the perfect way to sneak some veggies into your breakfast or snack time, offering a moist texture and a subtly sweet flavor that everyone will love.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1 cup grated zucchini

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
3. In another bowl, mix 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the grated carrots and zucchini.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The natural sweetness from the carrots and zucchini means these muffins are satisfying without being overly sugary, making them a hit for both kids and adults.

Tip: For an extra touch of sweetness, sprinkle the tops with a little brown sugar before baking.

Spinach and Cheese Quesadillas

Spinach and Cheese Quesadillas are the perfect quick meal or snack, combining gooey cheese and fresh spinach in a crispy tortilla. It’s a simple dish that’s always a hit!

Ingredients

• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add spinach and cook for 2 minutes until just wilted. Remove from heat and set aside.
2. In a bowl, mix together Monterey Jack cheese, cheddar cheese, garlic powder, salt, and black pepper.
3. Place a tortilla in the skillet over medium heat. Sprinkle half of the cheese mixture evenly over the tortilla, then spread the cooked spinach on top. Sprinkle the remaining cheese mixture over the spinach, then top with another tortilla.
4. Cook for 3-4 minutes until the bottom tortilla is golden and crispy. Carefully flip the quesadilla and cook for another 3-4 minutes until the other side is golden and the cheese is melted.
5. Remove from skillet, let cool for a minute, then cut into wedges and serve.

The magic of these quesadillas lies in the double layer of cheese, which ensures every bite is as melty and satisfying as the last.

Tip: For an extra crispy exterior, lightly brush the outside of the tortillas with olive oil before cooking.

Cauliflower Tots

These crispy Cauliflower Tots are a game-changer for snack time, offering a deliciously healthy twist on a classic favorite.

Ingredients

• 1 medium head cauliflower, cut into florets
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Steam the cauliflower florets until tender, about 5-7 minutes, then drain and let cool slightly.
3. In a large bowl, mash the cauliflower with a fork or potato masher until it resembles rice.
4. Add the grated Parmesan cheese, breadcrumbs, beaten egg, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until well combined.
5. Shape the mixture into small tots and place them on the prepared baking sheet. Drizzle with olive oil.
6. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

What sets these tots apart is their perfect crunch on the outside with a soft, flavorful center, making them irresistible to both kids and adults alike.

Tip: For an extra crispy exterior, spray the tots lightly with cooking spray before baking.

Hidden Veggie Pasta Sauce

Who says getting your veggies has to be boring? This Hidden Veggie Pasta Sauce is a sneaky, delicious way to pack in the nutrients without sacrificing flavor.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 medium zucchini, grated
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the grated carrot and zucchini, cooking for another 5 minutes until they begin to soften.
3. Pour in the crushed tomatoes, then add the salt, black pepper, dried basil, dried oregano, and sugar. Stir well to combine.
4. Bring the sauce to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
5. Remove from heat and stir in the grated Parmesan cheese until melted and well incorporated.

The magic of this sauce lies in its velvety texture and rich flavor, with the veggies blending seamlessly into the tomato base. It’s a foolproof way to make any pasta night a bit healthier.

Tip: For an even smoother sauce, blend it with an immersion blender before adding the Parmesan cheese.

Vegetable Fried Rice

Transform your leftover rice into a vibrant and flavorful meal with this easy Vegetable Fried Rice, packed with colorful veggies and a savory touch.

Ingredients

• 3 cups cooked and cooled white rice
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and diced carrots, stir-frying for 2 minutes until the carrots begin to soften.
2. Push the vegetables to one side of the skillet. Pour the beaten eggs into the other side, scrambling them until fully cooked, about 1-2 minutes.
3. Add the remaining 1 tablespoon of vegetable oil, cooked rice, and thawed peas to the skillet. Stir-fry for 3-4 minutes, breaking up any clumps of rice.
4. Drizzle the soy sauce and sesame oil over the rice, then sprinkle with black pepper. Continue to stir-fry for another 2 minutes until everything is well combined and heated through.
5. Remove from heat and stir in the sliced green onions. Serve immediately.

The secret to this dish’s irresistible flavor is the combination of sesame oil and soy sauce, giving it a rich, umami depth that’s hard to resist.

Tip: For the best texture, use rice that’s been cooked and cooled for at least a few hours, or even better, overnight. This helps prevent the fried rice from becoming mushy.

Rainbow Veggie Skewers

These Rainbow Veggie Skewers are a vibrant and healthy way to bring color to your table, perfect for grilling season or a fun indoor meal.

Ingredients

• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 cup cherry tomatoes
• 1 zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the red bell pepper, yellow bell pepper, green bell pepper, cherry tomatoes, zucchini, and red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried oregano until evenly coated.
3. Thread the vegetables onto skewers, alternating colors for a rainbow effect.
4. Grill the skewers for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.

The magic of these skewers lies in their colorful presentation and the smoky flavor from the grill, making them a standout side or main dish.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is a creamy, dreamy twist on the classic, with a hint of sweetness and spice that makes it irresistibly cozy.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup pumpkin puree
• 1 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly.
4. Gradually whisk in the milk, then stir in the pumpkin puree, salt, cinnamon, nutmeg, and black pepper. Cook until the mixture thickens, about 5 minutes.
5. Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
6. Combine the cheese sauce with the cooked macaroni, then pour into the prepared baking dish.
7. Bake at 375°F for 20 minutes until bubbly and lightly golden on top.

The pumpkin adds a velvety texture and a subtle depth that pairs beautifully with the sharp cheddar, creating a dish that’s as comforting as it is unexpected.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Zucchini Pizza Bites

These Zucchini Pizza Bites are a fun, healthy twist on your favorite pizza night, perfect for snacking or as a party appetizer.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the zucchini rounds on the prepared baking sheet. Brush each round lightly with olive oil and sprinkle with garlic powder, dried oregano, salt, and black pepper.
3. Bake for 10 minutes until the zucchini starts to soften.
4. Remove from the oven and top each zucchini round with a teaspoon of marinara sauce, followed by a sprinkle of mozzarella and Parmesan cheeses.
5. Return to the oven and bake for another 5-7 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh basil leaves before serving, if desired.

The crispy edges of the zucchini paired with the gooey cheese create a delightful contrast that’s sure to impress.

Tip: For an extra kick, add a pinch of red pepper flakes to the marinara sauce before topping the zucchini rounds.

Corn and Spinach Fritters

These Corn and Spinach Fritters are a delightful way to sneak some greens into your meal, offering a crispy exterior with a soft, flavorful center that’s perfect for any time of the day.

Ingredients

• 1 cup fresh spinach, finely chopped
• 1 cup corn kernels (fresh or frozen)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup milk
• 1 large egg
• 2 tablespoons vegetable oil, plus more for frying

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
2. Add the milk and egg to the dry ingredients, stirring until just combined. Fold in the spinach and corn kernels gently.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Drop spoonfuls of the batter into the skillet, flattening slightly with the back of the spoon.
4. Cook for 2-3 minutes on each side, or until golden brown and crispy. Add more oil to the skillet as needed between batches.
5. Transfer the fritters to a paper towel-lined plate to drain any excess oil.

The magic of these fritters lies in their contrasting textures—crispy on the outside, tender on the inside—with the sweetness of corn balancing the earthiness of spinach.

Tip: Serve these fritters with a dollop of sour cream or a squeeze of lemon for an extra zing.

Beetroot Chocolate Brownies

These Beetroot Chocolate Brownies are a game-changer, offering a moist, fudgy texture with a hidden veggie boost that even picky eaters won’t notice.

Ingredients

• 1 cup pureed cooked beetroot
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mix together 1 cup pureed cooked beetroot, 1/2 cup melted unsalted butter, and 1 cup granulated sugar until well combined.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Sift in 1/2 cup all-purpose flour, 1/2 cup cocoa powder, and 1/4 tsp salt, mixing until just combined. Fold in 1/2 cup dark chocolate chips.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out mostly clean.

The natural sweetness of beetroot deepens the chocolate flavor, creating a rich, complex taste that’s irresistibly decadent.

Tip: For an extra fudgy texture, slightly underbake the brownies and let them cool completely in the pan.

Avocado Chocolate Pudding

Who knew avocados could transform into a decadent chocolate pudding? This creamy, dreamy dessert is not only irresistibly smooth but also packed with good-for-you fats.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup pure maple syrup
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. In a food processor, combine the avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and salt.
2. Blend on high until the mixture is completely smooth, scraping down the sides as needed, about 2 minutes.
3. Taste and adjust sweetness with a bit more maple syrup if desired, then blend again for 10 seconds.
4. Divide the pudding into serving bowls and chill in the refrigerator for at least 30 minutes before serving.

The magic of this pudding lies in its velvety texture and the way the rich chocolate flavor perfectly masks the avocado, making it a hit even with the most skeptical eaters.

Tip: For an extra indulgent touch, top with whipped cream and a sprinkle of cocoa powder or chocolate shavings before serving.

Pea and Mint Soup

This Pea and Mint Soup is a vibrant, refreshing bowl of spring that comes together in just about 30 minutes, perfect for a light lunch or a starter that impresses.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 4 cups frozen peas
• 1/2 cup fresh mint leaves, plus extra for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until soft, about 5 minutes.
2. Pour in the vegetable broth and bring to a boil. Add the frozen peas and cook for 3 minutes, just until they’re bright green and tender.
3. Remove the pot from the heat. Stir in the fresh mint leaves, salt, and black pepper. Let the soup cool slightly, then blend until smooth using an immersion blender or a regular blender in batches.
4. If using, stir in the heavy cream for a richer texture. Reheat the soup gently if necessary, then serve garnished with additional mint leaves.

The combination of sweet peas and fresh mint creates a soup that’s both light and luxuriously smooth, with a color that’s as appealing as its taste.

Tip: For an extra touch of elegance, drizzle a little cream on top of each serving and swirl it with a toothpick before adding the mint garnish.

Butternut Squash Risotto

This Butternut Squash Risotto is a creamy, comforting dish that brings a touch of elegance to your weeknight dinners, with the sweet squash blending perfectly into the rich arborio rice.

Ingredients

• 1 small butternut squash, peeled and diced into 1/2-inch cubes (about 2 cups)
• 1 1/2 cups arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add butternut squash and cook for another 5 minutes, stirring occasionally, until slightly softened.
3. Stir in arborio rice, coating it with the oil and vegetables, and toast for 1 minute.
4. Pour in white wine, stirring constantly until the liquid is absorbed.
5. Begin adding warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
6. Remove from heat. Stir in butter, Parmesan cheese, salt, pepper, and nutmeg until well combined and creamy.

The magic of this risotto lies in the slow addition of broth, which coaxes out the rice’s natural starches for a luxuriously creamy texture without any cream.

Tip: For an extra layer of flavor, roast the butternut squash cubes before adding them to the risotto.

Tomato and Basil Bruschetta

Nothing beats the classic combination of ripe tomatoes and fresh basil on crispy toasted bread. This Tomato and Basil Bruschetta is a simple yet flavorful appetizer that’s perfect for any gathering.

Ingredients

• 4 ripe tomatoes, diced
• 1/4 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 baguette, sliced into 1/2-inch pieces
• 2 tbsp olive oil (for brushing)

Instructions

1. Preheat your oven to 400°F. Arrange the baguette slices on a baking sheet and brush each slice lightly with olive oil. Bake for 5-7 minutes until golden and crisp.
2. In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, extra virgin olive oil, balsamic vinegar, salt, and black pepper. Mix gently to combine.
3. Let the tomato mixture sit for at least 10 minutes to allow the flavors to meld.
4. Top each toasted baguette slice with a spoonful of the tomato mixture just before serving.

The contrast of the juicy tomato topping with the crunchy bread makes this bruschetta irresistibly good. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra flavor boost, rub the toasted bread with a cut garlic clove before adding the tomato mixture.

Roasted Vegetable Wraps

These Roasted Vegetable Wraps are a vibrant, hearty meal that packs a punch of flavor and texture, perfect for a quick lunch or a light dinner.

Ingredients

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 4 large whole wheat tortillas
• 1/2 cup hummus
• 1 cup baby spinach

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the red bell pepper, zucchini, yellow squash, and red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried oregano until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. Warm the whole wheat tortillas according to package instructions. Spread each tortilla with 2 tbsp hummus, then top with a quarter of the roasted vegetables and a handful of baby spinach.
5. Roll up the tortillas tightly, tucking in the sides as you go. Slice in half if desired and serve immediately.

The combination of creamy hummus and smoky roasted vegetables creates a wrap that’s satisfying without being heavy, with a delightful crunch from the fresh spinach.

Tip: For an extra flavor boost, drizzle the wraps with a little balsamic glaze before serving.

Green Smoothie Popsicles

Beat the summer heat with these refreshing Green Smoothie Popsicles, packed with nutrients and vibrant flavors that both kids and adults will love.

Ingredients

• 2 cups fresh spinach, tightly packed
• 1 ripe banana
• 1 cup pineapple chunks
• 1/2 cup plain Greek yogurt
• 1 tablespoon honey
• 1/2 cup water

Instructions

1. In a blender, combine the fresh spinach, banana, pineapple chunks, Greek yogurt, honey, and water.
2. Blend on high speed until the mixture is completely smooth, about 1-2 minutes.
3. Pour the smoothie mixture into popsicle molds, leaving a little space at the top for expansion.
4. Insert popsicle sticks and freeze until solid, at least 4 hours or overnight.
5. To unmold, run warm water over the outside of the molds for a few seconds, then gently pull the popsicles out.

These popsicles stand out with their creamy texture and the perfect balance of sweetness from the pineapple and honey, making them a guilt-free treat any time of day.

Tip: For an extra tropical twist, add a handful of coconut flakes to the blender before mixing.

Conclusion

We hope this roundup of 18 delicious vegetable recipes inspires you to whip up some kid-friendly meals that are as nutritious as they are tasty! Whether you’re a seasoned chef or just starting out, these easy-to-make dishes are sure to delight. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the veggie love. Happy cooking!