Name: Warm Veggies & Rice Bowl
Ingredients: 1 onion; 1 potato; 1 carrot; 1 zucchini; 1 1/2 cups chicken broth, bone broth or water; 1/4 tsp turmeric; Pinch of black pepper; Drizzle of olive oil; white rice

This recipe is for 6 month baby & up

If you’re looking for yummy, easy, quick, healthy dinner recipe made with wholesome ingredients you have to try Warm Veggies & Rice! I’ve been making veggie bowls for Zion this way ever since he was 6 months old, he loves them till this day and it’s a great way to keep exposing him to different veggies, while getting him used to a variety of flavors and textures. This dish in not only vegan, but allergen-friendly, egg-free, gluten-free, dairy-free and nut-free.

Warm Veggies & Rice combines the natural sweetness of carrots and onions, the tender texture of zucchini, and the satisfying starchiness of potatoes, all gently cooked together with a hint of turmeric. Turmeric, known for its anti-inflammatory properties and rich antioxidant content, adds a warm, golden hue and a subtle earthy flavor that is both appealing and beneficial. The vegetables are chopped into small, baby-friendly pieces and cooked until soft, ensuring they are easy to chew and digest or can be easily mashed/pureed for younger babies.

This dish is packed with essential vitamins and minerals: carrots provide beta-carotene for healthy vision, zucchini adds vitamins A and C, potatoes offer energy-boosting carbohydrates, and onions contribute immune-boosting properties. The combination of vitamins, minerals, and antioxidants in this veggie dish supports various aspects of a baby’s growth and development, including bone health, brain development, and cellular function. It can be served as a main dish, or as a side dish with your favorite protein. Perfect for a cozy, nutritious lunch or dinner for babies, toddlers or adults.

How to serve:

-You can serve your cooked veggies as is over rice, or mash/puree veggies for younger babies

-You can enjoy this dish with your little one, take out baby’s portion and add some salt to yours

Substitutions:

This dish is very versatile you can add or replace any of the veggies with whatever you prefer. I chose to do potato, carrot, zucchini but I’ve made this same dish with butternut squash, peas, cauliflower. It’s a great recipe if you have veggies that are about to go bad, you just throw them all together quickly and it turns out great no matter what.

What you need:

Any pot will work. I like to use my Our Place Pot, which is non-toxic, non-stick, made with no forever chemicals.

If you enjoyed this recipe here are a few more you should check out:

Yellow Rice & Veggies

One-Pot Lentils & Rice

Butternut Squash Red Lentil Soup