How do you get kids to eat vegetables? is a good question. How do you get kids to want to eat vegetables? is an even better one. Ever since we debuted our latest video series, More Ketchup, Please!, we’ve been thinking about this a lot.
Turns out, our friends at Sweetgreen have been, too.
This month, Sweetgreen is rolling out its annual program, Sweetgreen in Schools, which started in 2010 in local DC schools, and has recently expanded to NYC, Maryland, and Virgina. Its goal is to educate children about healthy eating and staying active, as well as make parents’ aware of the USDA’s standards for school lunches across the country.
That’s why we teamed up with Sweetgreen to share some of our favorite vegetable-forward, feel-good, little one–approved recipes.
Get this: If you take cooked farro and slide it under the broiler, it turns into a better-than-croutons topping for salads, especially ripe tomatoes.
A recipe so simple, you barely need to look at it. Just sprinkle thick tomato slices with crunchy, flaky salt, then douse in sizzling, nutty brown butter. Eat warm.
It’s hard to beat a classic tomato sandwich, with soft bread, juicy tomatoes, and creamy mayo. Don’t be shy with the salt—it makes the tomatoes taste more like themselves.
Broccoli gets tossed in a garlicky tahini dressing, then roasted into bliss. This would be great piled into a rice bowl or sandwiched between whole-wheat bread with a smear of Greek yogurt.
Tots don’t have to be made from potatoes. This version turns to broccoli instead—and throws in some grated cheddar for good measure. Perfect alongside a veggie burger or tuna sandwich.
Once you realize that a sandwich can hinge on vegetables instead of meat, you’ll never have trouble thinking of a lunch idea again. This favorite has skillet-charred broccoli, spicy mayo, and pickled onions (or raw, if you’re pinched for time).
Pair this flavorful salad with any protein: chicken fingers, tuna salad, soft-boiled eggs, you name it. The harissa, preserved lemon, and cilantro make the carrots sing.
These fries defy all expectations. First, you use carrots instead of potatoes. Second, you don’t fry them! Instead, crank up an oven to 425°F.
This recipe will make you want to roast all your vegetables with coconut oil (and why not?). Garam masala, cumin, and ginger make the dish extra cozy.
Roasted butternut squash wedges are already lovely, but they’re even better with a fall-ready sage–hazelnut pesto. This is great with polenta.
How to make spicy-smoky queso even better? Blend in roasted butternut squash, which somehow makes the dip taste even cheesier. Psst: This also makes a great sauce to drizzle on roasted squash (yes!).
Roasted grapes are an unexpected salad ingredient you’re going to want to put on everything. It wouldn’t be a bad idea to double the mustardy vinaigrette either; it’ll come in handy for more salads and veggie dunking later in the week.