Quinoa and Sweet Potato Bites Recipe

Introduction

Quinoa Bites are a delicious and nutritious snack that’s easy to prepare and perfect for any time of day. Made with sweet potato, quinoa, and flavorful herbs, these crispy bites offer a wholesome treat that everyone will enjoy.

Ingredients

• 1 cup cooked quinoa (cooled in the fridge)
• 3/4 cup sweet potato puree (equivalent to 1 medium orange sweet potato)
• 2 tablespoons tomato paste
• 1/3 cup chickpea flour
• 1/4 cup fresh parsley or cilantro (finely chopped)
• 1 teaspoon Italian herbs
• 1 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions

1. Step 1: Line a large baking sheet with parchment paper and generously oil it with olive oil. Set aside.
2. Step 2: Prick the sweet potato with a fork and place it on a microwave-safe plate. Microwave for 3 minutes, flip, and microwave for another 3 minutes until a knife passes through easily.
3. Step 3: Allow the sweet potato to cool for 10 minutes at room temperature. Slice it in half, scoop out the flesh, mash with a fork, and measure 3/4 cup for the recipe.
4. Step 4: Preheat the oven to 400 °F (200 °C).
5. Step 5: In a mixing bowl, combine the cooked quinoa, sweet potato puree, tomato paste, chopped parsley, chickpea flour, and all the dry spices.
6. Step 6: Stir with a rubber spatula, pressing the mixture together to form a consistent paste. It should be wet and sticky but not watery. If too liquid, add a little more chickpea flour.
7. Step 7: Generously oil your hands with olive oil. Take a tablespoon of dough and roll it into a cylinder shape. Don’t worry if it’s sticky or messy. Divide the mixture into even portions and place them on an oiled plate.
8. Step 8: Wash and dry your hands, then oil them again. Reroll each bite to smooth the edges and coat them with a thin layer of oil for crispiness in the oven.
9. Step 9: Arrange the bites on the prepared baking sheet, leaving about half a thumb’s width of space between each so they don’t touch.
10. Step 10: Bake for 30–40 minutes at 400 °F (200 °C), flipping halfway through. Bake until the edges are dark brown and crispy. Adjust baking time according to your preferred crispiness.
11. Step 11: Serve warm with guacamole or tomato passata for dipping.

Tips & Variations

• For extra flavor, add a handful of finely chopped spinach or grated carrot to the mixture before baking.
• If you don’t have chickpea flour, try using a gluten-free flour blend, but chickpea flour helps bind and adds a subtle nutty flavor.
• Use cilantro instead of parsley for a different but equally fresh taste.
• To make smaller bites, reduce the dough portion and adjust baking time accordingly for a crispier finish.

Storage

Store leftover quinoa bites in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350 °F (175 °C) for 10 minutes to restore crispiness. Avoid microwaving, as this may soften the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make quinoa bites ahead of time?

Yes, you can prepare the mixture and shape the bites ahead. Keep them refrigerated and bake just before serving for the best texture.

Are these quinoa bites vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, especially when using gluten-free chickpea flour and confirming no cross-contamination.

Quinoa and Sweet Potato Bites Recipe

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★★★★★

4.8 from 124 reviews

These Quinoa Bites are a healthy, flavorful snack combining protein-rich quinoa and nutrient-dense sweet potato. Perfectly baked to a crispy finish, they are ideal for a nutritious appetizer or light meal, served warm with guacamole or tomato passata.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes (sweet potato) + 35 minutes (baking)
• Total Time: 60 minutes
• Yield: 12–15 quinoa bites 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 1 cup Cooked Quinoa (cooled in the fridge)
• 3/4 cup Sweet Potato Puree (equivalent to 1 medium orange sweet potato)
• 2 tablespoons Tomato Paste
• 1/3 cup Chickpea Flour
• 1/4 cup Fresh Parsley (or cilantro, finely chopped)

Spices and Seasonings

• 1 teaspoon Italian Herbs
• 1 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 1/2 teaspoon Salt

Other

• Olive Oil (for oiling baking sheet, hands, and rolling the bites)

Instructions

1. Prepare the Baking Sheet: Line a large baking sheet with parchment paper and generously oil it with olive oil. Set aside for later use to prevent sticking and promote crispiness.
2. Cook the Sweet Potato: Prick the sweet potato with a fork and place it on a microwave-safe plate. Microwave for 3 minutes, flip it over, and microwave another 3 minutes or until a knife can easily pierce through.
3. Cool and Mash Sweet Potato: Let the sweet potato cool at room temperature for about 10 minutes. Slice it in half and scoop out the flesh. Mash it with a fork and measure out 3/4 cup puree needed for the recipe.
4. Preheat the Oven: Heat your oven to 400 °F (200 °C) to get it ready for baking the bites.
5. Mix Ingredients: In a mixing bowl, combine the cooked quinoa, mashed sweet potato puree, tomato paste, chopped parsley, chickpea flour, Italian herbs, onion powder, garlic powder, and salt.
6. Form the Dough: Stir with a rubber spatula, pressing the ingredients together to create a consistent, sticky paste that is not watery. Add more chickpea flour if the mixture is too loose.
7. Shape the Bites: Oil your hands generously with olive oil. Take a tablespoon of dough and roll it into a small cylinder. Shape all the dough into evenly sized bites, placing them on an oiled plate. It might feel sticky and messy but continue shaping each piece.
8. Re-roll for Smoothness: Wash and dry your hands, then oil them again to re-roll each bite. This smooths the edges and applies a thin layer of oil to help achieve a crispy texture when baked.
9. Arrange on Baking Sheet: Place each bite on the prepared baking sheet, leaving about a half-thumb space between them so they don’t touch during baking.
10. Bake the Bites: Bake for 30-40 minutes at 400 °F (200 °C), flipping them halfway through the baking time. Bake until the edges are dark brown and crispy, adjusting time depending on the size of the bites to your preferred crispness.
11. Serve Warm: Enjoy the quinoa bites warm, served alongside guacamole or tomato passata for dipping.

Notes

• Make sure the sweet potato puree is cooled before mixing to avoid cooking the quinoa prematurely.
• If the mixture is too sticky to handle, add more chickpea flour a tablespoon at a time.
• For extra flavor, fresh herbs like cilantro can be substituted for parsley.
• These bites can be stored in the fridge for up to 3 days and reheated in the oven to maintain crispiness.

Keywords: quinoa bites, sweet potato snack, healthy appetizer, baked quinoa bites, vegetarian finger food, chickpea flour snack