A soft lunch for one 9-month-old who is developmentally ready for these textures. Offer a comfortable portion without requiring your child to finish it.

1. Wash the vegetables. Peel the sweet potato and cut it into fingers approximately 5–6 cm long and 2 cm thick. Remove the bell pepper’s seeds and peel its skin with a vegetable peeler, then cut it into strips. Remove the kale’s tough stems.
2. Steam the sweet potato and bell pepper over simmering water for approximately 15–20 minutes, adding the kale for the final 8–10 minutes. Continue cooking as needed until the sweet potato and pepper squash easily between your fingers and the kale is very tender.
3. Meanwhile, check the tilapia carefully for bones. Place it in a small saucepan, add enough water to cover, and bring to a gentle simmer. Cook for approximately 6–10 minutes, depending on thickness, until the thickest part reaches 63°C (145°F) and the flesh is opaque and flakes easily.
4. Transfer the cooked fish to a clean plate. Check again for bones and remove any skin, then break it into small, soft flakes. Finely chop the cooked pepper and kale so there are no long or fibrous strands. Mix them with the fish, adding a little cooking water if needed to keep the mixture moist.
5. Let everything cool to a comfortably warm temperature. Recheck that the sweet potato fingers squash easily. Serve them alongside the moist fish-and-vegetable mixture, using a preloaded spoon if needed. Keep your child seated upright and supervise closely throughout the meal.

Storage

Refrigerate untouched leftovers within 2 hours in a covered, shallow container at 4°C (40°F) or colder, and use within 24 hours. Discard food left on your child’s plate. Reheat refrigerated food only once, until steaming hot throughout, reaching 74°C (165°F), then cool before serving.

Allergens

Contains fish (Tilapia). Do not serve to a child with a known fish allergy. If fish is new, offer a small amount with other ingredients your child has already tolerated and watch for an allergic reaction.