Kid-friendly side dishes for weeknight dinners at home

Make weeknight dinners more exciting with these kid-friendly, nutrient-packed side dishes! From creamy avocado-lime rice to colourful fruit skewers and flavourful basil pesto pasta, these easy recipes add a fun twist to everyday meals while keeping them wholesome and delicious.

Avocado-lime rice

Ingredients
1 avocado, halved and pitted
1 lime, zested and juiced
1 garlic clove, minced
1 teaspoon ground cumin
½ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
2 cups cooked brown rice
1 cup fresh cilantro, chopped

Method

1. In a large bowl, mash the avocado with lime zest, lime juice, and garlic until smooth or slightly chunky. Season with cumin, cayenne, salt, and pepper.

2. Add the cooked brown rice to the avocado mixture and stir until the rice is evenly coated.

3. Fold in the chopped cilantro and mix gently.

4. Serve immediately as a side dish or a light, flavorful main.

Fruit skewers with lemon and chaat masala

Ingredients
12 strawberries, hulled
12 orange slices, peeled and segmented
12 slices of kiwi
12 blackberries
12 green grapes
12 red grapes
24 blueberries
12 wooden skewers
1 teaspoon chaat masala
½ teaspoon ground cumin
1–2 teaspoons fresh lemon juice
6–8 fresh basil leaves, torn into small pieces
Optional: drizzle of honey or maple syrup

Method

1. In a small bowl, gently toss all the fruits (except skewers) with lemon juice, chaat masala, and cumin powder. Add torn basil leaves and mix lightly to coat without bruising the fruit.

2. Thread the strawberries, orange slices, kiwi, blackberries, grapes, and blueberries onto the wooden skewers in a colourful pattern.

3. Arrange the skewers on a platter and drizzle lightly with honey or maple syrup if desired.

4. Serve immediately as a refreshing, spiced, and aromatic appetiser or snack.

Basil pesto pasta

Ingredients
2 cups spiral pasta
2 cups fresh basil leaves, packed
½ cup pine nuts
¼ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
Extra Parmesan, for garnish

Method: 

1. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

2. In a food processor, combine the basil leaves and pine nuts. Pulse until finely chopped.

3. Add the garlic and Parmesan cheese, pulsing a few more times until fully incorporated.

4. With the processor running, slowly pour in the olive oil until the mixture forms a smooth, creamy pesto. Season with salt and pepper to taste, pulsing briefly to mix.

5. Toss the cooked pasta with the pesto, adding a splash of reserved pasta water if needed to loosen the sauce.

6. Serve immediately, garnished with extra Parmesan cheese and a few whole basil leaves if desired.

Lead images: Pexels

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