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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/quinoa-and-sweet-potato-bites-recipe/