This Build a Rainbow Plate is a fun and nourishing way to introduce your little one to a variety of colours to boost vitamin, mineral and antioxidant intake. Designed to engage curious bubs, this vibrant plate turns everyday ingredients into a playful eating experience, encouraging little ones to explore different colours, each bringing their own nutritional goodness.
The creamy pumpkin pasta contains pumpkin offering beta-carotene which our bodies convert into vitamin A to boost bub’s immune system, protect cells from damage and support healthy little eyes. The chickpeas in the pasta add plant-based protein and fibre to keep little tummies satisfied. A sprinkle of parmesan provides calcium for growing bones and teeth, making this orange portion both comforting and nourishing.
The bright green broccoli is lightly steamed to retain its nutrients, offering fibre, calcium and vitamin C to support tummy digestion, strong bones and immune health. A touch of lemon juice enhances flavour while also helping with iron absorption, perfect for growing little bodies.
To finish, the naturally sweet raspberries and blueberries add a pop of red and blue, packed with antioxidants called anthocyanins which give berries their vibrant colour as well as support cell health, heart health and a healthy gut microbiome. Gently flattened for safe eating, they’re ideal for baby-led weaning and building self-feeding confidence.
Build a Rainbow Plate
Quick to prepare and beautifully balanced, this rainbow plate is perfect for snacks, lunches or light dinners, making mealtimes both nourishing and joyfully colourful for your little one.
- Author
- Nourishing Group
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 2 plates
- Category
Baby Led Weaning
Ingredients
- 1/2 cup wholemeal pasta
- 2 tbsp canned chickpeas
- 1 tsp olive oil
- 1/4 onion, chopped
- 3 x 25g Nourishing Bubs Pumpkin Puree Cubes
- 1/2 tsp garlic powder
- grated parmesan cheese to sprinkle on top
- ½ cup bite-sized broccoli florets
- 2–4 tbsp cool, boiled water
- 1 tbsp lemon juice
Directions
- On a pot, bring water to a boil, add the pasta and cook for approximately 10-12 mins. Drain pasta.
- Mash chickpeas with a fork.
- On a saucepan, add the olive oil and toast the onion until translucent.
- Add the pumpkin cubes to the saucepan and cook until the pumpkin is defrosted.
- Add the mashed chickpeas, garlic powder and cooked drained pasta to the saucepan and stir through. Finish off by sprinkling with parmesan cheese.
- To prepare the broccoli, place broccoli florets in a microwave safe bowl, add the water and cover with a microwave safe plate. Microwave for 2-4 minutes until bright green and tender-crisp. Finish off with a squeeze of lemon juice.
- Flatten blueberries and raspberries into discs by using your thumb and index finger.
- Assemble your plate with the pumpkin pasta, broccoli, blueberries and raspberries.