Little Chayote & Carrot Sunshine Bowls

Vegan / Gluten-Free · 6m+ · en

Featuring soft steamed chayote, sweet carrots, and protein-packed quinoa, this light meal is perfect for hot summer days. Serve it at room temperature for a cool, soothing treat!

Always test the softness of the chayote and carrots by mashing a piece between your fingers before serving.
For extra flavor and protein, mix in some very finely shredded, soft-cooked chicken.
Use a crinkle cutter for the chayote and carrots to give your baby a better grip if serving as finger food.

Prep: 10 min
Cook: 15 min
Servings: 2
Age: 6m+

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Ingredients

Chayote — 200 g / 1 medium · peeled, cored, and diced
Carrot — 100 g / 1 medium · peeled and diced
Quinoa — 60 g / 1/3 cup · thoroughly rinsed
Water or low-sodium vegetable broth — 120 ml / 1/2 cup · for cooking the quinoa
Olive oil — 5 ml / 1 tsp · for serving

Watch how it's made

Steps

Rinse the quinoa thoroughly under cold water. Bring the water or broth to a boil in a small pot, add the quinoa, cover, and simmer for 15 minutes until the liquid is absorbed. Set aside to cool.
Wash, peel, and core the chayote. Chop the chayote and carrot.
Steam the chayote and carrots over boiling water for 8 to 10 minutes, or until they can be easily pierced and mashed with a fork. Save a little bit of the steaming water.
For early eaters (6m+), puree the steamed vegetables with a splash of the saved water or breastmilk. For toddlers (9m+), gently toss the soft vegetable pieces with the cooked quinoa and a drizzle of olive oil. Serve at room temperature.

Frequently asked questions

Can I freeze this meal?

Yes! You can freeze the pureed version in silicone trays for up to 3 months. Thaw overnight in the fridge before serving.

Why serve this at room temperature?

Serving the dish slightly cool or at room temperature makes it a refreshing, hydrating lunch for hot summer days, and the cooler temperature can be especially soothing for teething babies.

Is the chayote skin safe for babies?

While technically edible, the skin can be tough and poses a choking risk. It is highly recommended to peel the chayote completely to ensure a soft, melt-in-the-mouth texture.

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What you'll need

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