It’s no secret that kids love finger foods. Not only do these Mini Lentil Sliders and Baked Jicama Fried make an easy and delicious vegan meal, but they are also the perfect finger foods for any lunch or dinner!
Lentils are quick and easy to prepare, and have a number of health benefits:
- The fiber in lentils helps lower cholesterol and keeps our bodies regular.
- The iron found in lentils gives us energy.
- Folate, also found in lentils, is important for our bodies during times of rapid growth such as pregnancy, infancy, and adolescence.
We served our Mini Sliders and Jicama Fries with some steamed veggies on Munchkin’s White Hot Plates. The White Hot Plates are not only bright and vibrant, but they help parents (and kids) know when food is too hot. The colorful strip on the White Hot Plates turns bright white when food is too hot to eat. We think this is a pretty cool feature — especially when you’re busy serving people at a large dinner or party!
Kids Can Help:
- Rinse the lentils.
- Measure the ingredients.
- Count the mini hamburger buns.
- Toss the jicama in the bowl of spices.
Vegan Mini Lentil Sliders
Ingredients:
- 1 cup brown lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/8 teaspoon chili powder (optional)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 (6 ounce) can organic tomato paste
- 1 (15 ounce) can diced organic tomatoes
- 2 tablespoons red wine vinegar
- 1 cup vegetable broth
- 12 mini hamburger buns
Instructions:
- In a small pot, add 1 cup lentils, and cover with water. Cover and bring to a boil. Reduce heat to a simmer and cook until tender, about 30 minutes. Discard any excess water.
- Heat olive oil in a separate, large pan over medium-high heat. Add 1 chopped onion, 4 cloves minced garlic, 1 chopped bell pepper, and cook until tender.
- Add 1/8 teaspoon chili powder (optional), 1 teaspoon paprika, 1 teaspoon ground cumin, and 1 can tomato paste. Cook, stirring until fragrant.
- Add 1 can diced tomatoes, 2 tablespoons red wine vinegar, and 1 cup vegetable broth. Reduce heat and simmer sauce until it thickens.
- Remove from heat. Stir in cooked lentils.
- Toast buns in the oven.
- Spoon lentil mixture onto each toasted bun and serve.
Baked Jicama Fries
Ingredients:
- 1 medium jicama, peeled and julienned
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- ¼ teaspoon salt
Instructions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, toss the jicama with 1 tablespoon olive oil, ½ teaspoon garlic powder, ¼ teaspoon turmeric, ¼ teaspoon paprika, and ¼ teaspoon salt.
- Spread the jicama fries onto the baking sheet.
- Bake in the oven for 30-40 minutes or until they begin to crisp.
~Recipes and photos by Katie Romey, MS, RD, Foodstirs Chef; Text by Jessica Schuster
Returning to our kitchen?