Meatless "Chicken" Nuggets

​This recipe is great for all of you Lacto-Vegetarians out there!  (For those of you who have no idea what I'm talking about, a lacto-vegetarian diet consists of regular vegetarian principles, but also includes dairy products, such as milk and cheese, as well.)  The good news is that this recipe uses a very small amount of cheese in it, and it is completely gluten free!  Meatless chicken nuggets are also a good source of protein due to the quinoa, and they offer lots of essential vitamins from the sweet potatoes!  

Here at Chronically Beautiful, I do not promote any one particular dietary theory, but instead believe in the concept of bio-individuality.  This means that one person's food, is another person's poison.  It's really important to experiment with the foods that we consume, and find out what works best for our own individual body type. (With that said, I highly encourage a diet that contains high quality, whole, organic food.  And I highly discourage anything that is heavily processed or comes in a box pre-made.)  Although I am not a vegetarian, I generally only eat meat three times a week.  Therefore, I love vegetarian recipes that are quick, easy, and taste delicious!

This recipe works great for using up any left over sweet potatoes in the fridge.  It's quick and easy, and kids love it!  It's also great because you can generally add spices and herbs to your liking.  I will include the spices and herbs that I personally use in the recipe below, but I would highly encourage you to experiment with your own favorite flavors!  I'm a strong believer of always expanding your palate, and it's hard to go wrong with certain recipes such as these! :)

Meatless "Chicken" Nuggets

• 2 Cups mashed sweet potato* 
• 2 Cups cooked quinoa* 
• 1 Cup sharp cheddar cheese, grated
• 2 tsp. garlic powder
• 3 tsp. onion powder
• 4 Tbs. Basil
• 1 Tbs. Oregano
• 2 Tbs. Salt
• sesame seeds to sprinkle on top

Directions:

1. Preheat oven to 350°F
2. Line 2 baking trays with parchment paper, or silicone baking mat.
3. Place mashed sweet potato and cooked quinoa into large bowl and stir to combine.
4. Add cheese and spices and stir to combine.
5. Use a tablespoon to place dollops of batter on baking sheets.  Lightly press down to flatten to make small pattie shapes. 
6. Sprinkle with sesame seeds.
7. Bake for 35 mins.
8. Allow to cook before serving.

*For mashed sweet potatoes, you can use leftover sweet potato, or you can make a fresh batch, and refrigerate until thoroughly chilled.  I generally like to add butter and salt to my potatoes for extra flavor, but that's completely optional.
*To cook 2 cups worth of cooked quinoa, you will need to cook approximately 1 cup according to the instructions on the packet.  Make sure quinoa is completely cooled and chilled before using for recipe.  I like to add salt to my quinoa, but that is completely optional.