The Secret to Getting Kids to Eat Green Beans- Tiny Thai (A Nosh & Nibbles Feature)


When it comes to feeding kids, inspiration can come from the most unlikely places.

Like Thai food.

Whoa, wait, what?! I know when you think Thai, you probably don't think kid friendly. After all, most Thai restaurants have a scale of spiciness that often includes "Thai Hot"- because regular hot just wouldn't do.

And while I love to make Thai inspired dishes at home, I keep my Thai-inspired activities to a minimum because it's just not something the kids are into.

Until now.

I was inspired to create a sweet and spicy, chile glazed sweet potato dish by a recent visit to a local eatery. I wondered how I could get the kids to eat the same dish, especially when I knew they'd be suspicious of the green beans. Now if you know me at all then you know I do NOT make two separate meals at dinnertime so I had to figure out a way to meld the two versions. Then it came to me in the form of another Thai favorite- peanut curry!

Peanut curries are robust and savory, yet offer kids all the comfort of a familiar peanut butter sandwich. So I whipped up a quick peanut sauce with nothing but a little peanut butter and almond milk and voila!

Hello Tiny Thai.

If the chile sauce ingredients are a little tough to come by or you'd rather try the adult "Nosh" version of this meal with the peanut curry sauce, by all means! It's your kitchen- Nosh on!

Nosh: Sweet Chile Glazed Sweet Potato Bowls

  • 2 medium sweet potatoes, diced
  • 1.5 lbs green beans, ends trimmed
  • 1.5 cups of water
  • 1 red bell pepper, sliced
  • 1 cup shelled edamame
  • 1 tbsp sambal oelek
  • 2 tbsp Asian sweet chile sauce

Roast diced sweet potatoes (sprinkled with a bit of salt) on a cooking sheet prepped with cooking spray in an oven preheated to 350 degrees for approximately 25-30 minutes (until potatoes are fork tender).

In the meantime, place green beans in a large skillet with approximately 1.5 cups of water (or enough to cook beans without submerging them completely). Allow most of water to evaporate, then add the bell peppers and saute for 3-5 minutes. Once veggies are tender crisp, add edamame and cook until warmed through. Salt and pepper to taste.

In a small mixing bowl, combine sambal oelek and sweet chile sauce. To assemble dish, place sweet potatoes on plate and drizzle with sauce. Add your veggies and drizzle a bit more sauce to finish.

Nibbles: Kid- Friendly Thai Peanut Veggies

  • Sweet potatoes and veggies from previous recipe
  • 1/2 cup of peanut butter
  • 1/4-1/3 cup of almond milk (or other plant milk)

Place peanut butter a small mixing bowl and microwave for 30 seconds to soften. Stir in almond milk until desired consistency is reached (start with a 1/4 cup and add more if you need to). If you find combining difficult, microwave mixture for additional intervals, 10 seconds at a time.

Serve atop prepared veggies.