These delicious quinoa bites are packed with protein for a healthy snack that will keep you feeling full all afternoon!
I meant to get this post up last night, but there’s been sickness going around in the house. Eli showed signs of a cold first, so I’m going to go ahead and 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 🙂
But, I just had to share these Quinoa and Sweet Potato Bites with you because they’re so good! I’m constantly looking for healthy snacks that I can make ahead, so they are always there ready when my mid-day hunger hits. If I don’t have these healthy snack options around I always just go straight for the chips. And it turns out I can put away a lot of chips in a very short time!
Now I’m going to go take a nap and hope that we are 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!
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Quinoa Bites with Sweet Potato and Black Beans
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Prep Time: 5 mins![]()
Cook Time: 20 mins![]()
Total Time: 25 minutes![]()
Yield: 22 1x![]()
Category: Appetizer, Gluten Free
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!
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! 🙂
I’m sorry it didn’t work, but glad they are getting eaten anyway! Thanks for the update!
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!
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!
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!!
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!
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!
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.