Veggie Bunnies

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If you’re trying to get your picky eater to eat their vegetables, then you need to try these Veggie Bunnies. After all, who’s notorious for eating all of the vegetables in your garden patch?

Prep Time5

Cook Time10

Total Time15

Course: Snack

Cuisine: American

Servings:

Calories: 195kcal

Author: Catherine McCord

Ingredients

1 jicama, peeled and sliced into 1/2" circles
2 tablespoons whipped light cream cheese
12 chives
2 cherry tomatoes, halved
1 persian cucumbers
8 edamame
2 breakfast radishes, tops removed and sliced lengthwise
2 red radishes, cut into coins
8 broccoli florets
8 small Bolthouse Farms carrots, peeled

Instructions

Place a jicama circle on a plate.
Place the whipped cream in a ziplock bag and cut a small piece off the corner to create a piping bag.
Slice one half of the persian cucumber into coins and the other half slice on the bias.
Place 2 of the lengthwise cucumber slices at the top of the jicama to create ears. Squeeze a dollop of cream cheese onto the cucumbers and top with 2 slices of the breakfast radish.
Squeeze 2 small dots of cream cheese near the top of the jicama circle and press a radish circle onto each one to form eyes. Using the cream cheese as a "glue", press a cucumber coin and an edamame onto each radish eye.
Squeeze a small dot of cream cheese onto the center of the jicama circle and place 3 chives on top of the cream cheese, spreading them out to form whiskers. Place a cherry tomato half on top of the chives to create a nose.
Place 2 carrots next to the Veggie Bunny and place the broccoli florets at the top of the carrots.

Nutrition