Quinoa Bites

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www.theconsciousplantkitchen.com

These Quinoa Bites are crispy, chewy bites of sweet potato and quinoa packed with pizza flavors and delicious as high-protein tater tots. They are packed with 11 grams of proteins and 9 grams of fiber per serving to keep you full and energized for hours. Plus they are gluten-free, egg-free, and vegan.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quinoa-bites/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: servings (10 tots)

Calories: 306kcal

Author: Carine Claudepierre

Ingredients

1 cup Cooked Quinoa cooled in the fridge
¾ cup Sweet Potato Puree equivalent to 1 medium orange sweet potato
2 tablespoons Tomato Paste
⅓ cup Chickpea Flour
¼ cup Fresh Parsley or cilantro, finely chopped

Spices

1 teaspoon Italian Herbs
1 teaspoon Onion Powder
¼ teaspoon Garlic Powder
½ teaspoon Salt

US Customary - Metric

Instructions

Line a large baking sheet with parchment paper. Oil the paper generously with olive oil. Set side.
Prick the sweet potato with a fork, place on a microwave-safe plate, microwave for 3 minutes, flip, and microwave again for 3 minutes until a knife can go through easily.
Let the sweet potatoes cool down for 10 minutes at room temperature, slice them in half, scrape out the sweet potato puree, mash with a fork, and measure the amount needed.
Preheat the oven to 400 °F (200 °C).
In a mixing bowl, add cooked quinoa, mashed sweet potato puree, tomato paste, chopped Parsley, chickpea flour, and dry spices
Stir with a rubber spatula, pressing all the ingredients together to form a consistent paste. It should be wet, sticky but not watery. If too liquid, add a bit more chickpea flour.
Generously oil your hands with olive oil, grab a tablespoon of dough, and roll it into a cylinder. It's messy and sticky, but that's normal. Don't worry about their look now, divide it into even portions, roll them, and set them aside on an oiled plate.
When all the batter has been divided and shaped, wash and dry your hands. Oil them generously with olive oil again and reroll each bite. This smoothens the edges an covers the bites with a thin layer of oil to crisp in the oven.
Place each bite on the prepared baking sheet, leaving half a thumb of space between each bite so they don't touch each other.
Bake the bites for 30-40 minutes at 400 °F (200 °C) flipping them half way, or until the edges are dark brown and crispy. Depending on the size of your bites, it may take more or less time to crisp outside. Keep baking until it reaches your favorite consistency.
Serve warm with guacamole or tomato passata.

Nutrition