These delicious Quinoa Bites with Sweet Potato and Black Beans are packed with protein, making them a healthy snack that will keep you feeling full throughout the afternoon.
I meant to post this last night, but there’s been sickness going around the house. Eli showed signs of a cold first, so I’m going to blame this on him. Thankfully, his only seemed to last for a day, but now I’m sick, exhausted, and out of commission. But in true blogger fashion, I’m writing this post instead of napping š
Quinoa Bites with Sweet Potato and Black Beans Recipe Ingredients
- Cooked quinoa
- Eggs – I whisked two eggs for this recipe. If vegan, you can use an egg substitute.
- Sweet potato puree
- Black beans – I used canned black beans, which I drained and rinsed. You can, of course, also use home-cooked black beans.
- Chopped cilantro
- Spices – I used cumin, paprika, garlic powder, salt, and black pepper.
- Cooking spray
How To Make These Protein-Packed Protein Bites
- Preheat oven to 350 degrees F. Add all ingredients to a large bowl and mix until everything is combined.
- Spray a muffin tin with cooking spray. You want to ensure it is sprayed evenly so nothing sticks. Spoon the mixture into the muffin tins using a tablespoon, and pat down the top of each one. Bake until cooked through and holding together, about 15-20 minutes. Enjoy warm or cold. Delicious when dipped in guacamole!
Recipe Tips and Thoughts
- These Quinoa and Sweet Potato Bites are so good! They’re gluten-free and can be made vegan with a vegan egg substitute.
- I’m constantly looking for healthy snacks that I can prepare ahead of time to have on hand when my midday hunger strikes. If I don’t have healthy snack options around, I tend to reach for the chips. And it turns out I can put away a lot of chips in a very short time!
- Store them in the fridge in an airtight container for up to four days and reheat in the oven or microwave.
Now, I’m going to take a nap and hope that we’re all healthy by the weekend so we can go out and enjoy! I hope you all have a wonderful last few days of the week and an awesome weekend!
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Healthy Snackable Recipes?
Rice and Bean Fajita Quesadillas
Homemade Crispy Roasted Edamame
Greek Salad Naan Bites with Hummus
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Quinoa Bites with Sweet Potato and Black Beans
- Total Time: 25 minutes
- Yield: 22 1x
Ingredients
- 1 1/2 cups cooked quinoa
- 2 eggs, whisked
- 1/2 cup sweet potato puree
- 1/2 cup black beans
- 1 tablespoon chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray
Instructions
- Pre-heat oven to 350 degrees F. Add all ingredients to a large bowl and mix until everything is combined.
- Spray a muffin tin with cooking spray, you want to make sure it is sprayed well so nothing sticks. Spoon the mixture into the muffin tins using a tablespoon, and pat down the top of each one. Bake until cooked through and holding together, about 15-20 mins. Enjoy warm or cold. Delicious when dipped in guacamole!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Appetizer, Gluten Free
Are these supposed to be crunchy? They looks like biscuity bites in your picture but mine are soft even after 30mins in the oven. Just wondering! Thanks
Hi Charlie, I’m sorry you were having issues with the recipe. Mine were slightly crispy on the outside, but soft on the inside. Let me know if you have any other questions š
Do you know the nutrition facts by chance? How many grams of Carbs, Protein, Fat per serving.
I’m working on adding that information to more of my recipe, will hopefully have it soon!
Could I replace the eggs with something else?
You might be able to replace them with a flax/chia egg, but I haven’t tried it myself so I can’t so for 100% sure.
These looks great for an on the go no mess lunch. Do you know how long they keep in the fridge and are they freezer friendly? Will definitely be trying them soon!
Hi Cat, They should stay good in the fridge for up to 5 days. I haven’t frozen them myself but I think they would freeze well! Let me know if you try it!
This recipe has my favorite foods and seasoning: sweet potatoes, quinoa,
cilantro, and cumin. I think you developed it just for me! Thank you!
Haha! We have the same favorite foods!
This looks delicious- I might try modifying it by using canned pumpkin puree rather than sweet potatoes, for simplicity’s sake. Thanks for the recipe! =)
Thanks! That is a great idea!!
Thanks for this, they resemble cookies. I’m wondering if I could make a sweet version by replacing the spices with sugar and vanilla extract, and replacing the black beans with chocolate chips. I guess I’d have to add oil or butter. Do you have any cookie recipes with quinoa? Thank you.
I don’t have a quinoa cookie recipe on my site, but I’m sure there is someone out there that does have one!
I’m always looking for more savory mid afternoon snacks, and this is such a great idea. I love making fritters but they’re not the quickest to cook one at a time. So I love these are baked instead. Hope you feel better soon!
This looks like a great recipe! But I don’t think it’s vegan with the eggs.
Thanks for noticing that! I think I accidentally put it in out of habit, but yes, these are not vegan because of the eggs. Sorry about that!
Have you ever tried them with flax eggs? I’m about to do that….stay tuned.
I haven’t, but I’m anxious to see how they turn out for you!
Well -they didn’t hold together so well…so now they are getting put in tortillas with some hot sauce! š
I’m sorry it didn’t work, but glad they are getting eaten anyway! Thanks for the update!