Step 1

In the bowl of a food processor, add the broccoli, spinach, and rice and pulse to combine. It is better combined in another bowl, and transferred to the food processor.

Step 2

Add the egg, flour (and baking soda and baking powder as listed) garlic powder, cheddar cheese, parsley, and season with salt and pepper.

Step 3

Pulse to combine. Spread the mixture onto a parchment-lined baking sheet.

Step 4

Place in the refrigerator for 1-2 hours, until firm.

Step 5

Prepare a second baking sheet with parchment paper.

Step 6

Remove the baking sheet from the refrigerator. Using cookie cutters, punch out the vegetable mixture and place the shapes onto the prepared baking sheet.

Step 7

Cover with plastic wrap and place the veggie shapes in the freezer overnight or until ready for use.

Step 8

Preheat the oven to 450 degrees. Bake the veggie nuggets for 10 minutes, flipping halfway through, until golden brown.

Step 9

For the ranch dipping sauce, in a medium bowl, add the yogurt, lemon juice parsley, dill, and chives. Mix to combine.