Sweet Potato Quinoa Bites (Gluten-free + Vegan)

These sweet potato quinoa bites are a yummy healthy snack, appetiser or side dish that the whole family will love! Made with mashed sweet potato, quinoa, herbs and almond flour for an easy gluten-free kids friendly recipe!

Calling all of my veggie tot lovers out there.. we have a new flavour on the block. Finally sharing my all time favourite SWEET POTATO QUINOA BITES!

We live for veggie bites in this house. They are always a crowd favourite, easy dinner side and a great kid friendly snack! This is one of those recipes that can be served warm or cold, with tomato sauce and chopped up veggies on the side for toddlers and big kids alike.

They are a great healthy dish to bring to a football party or to make for “Sunday footy” to serve with an assortment of dips or to bring to a kids party. These sweet potato bites are a great way to use up any leftover mashed sweet potato you have sitting in the fridge. Plus the added quinoa adds a lovely texture and makes them a delicious healthy snack.

Ingredients you’ll need

In this recipe, sweet potato and quinoa is mixed with a few simple ingredients then formed into bite size ovals and baked until golden for the most delicious veggie bites ever!

Here is everything you will need, plus ingredient substitutions as noted:

• Mashed sweet potato – I usually use leftover cooked sweet potato for this recipe, but you can also cook and mash a sweet potato the same same day too.
• Quinoa – I love using tri colour quinoa to add extra colour but regular white quinoa is fine.
• Fresh basil – I highly recommend using freshly chopped basil in this recipe for an incredible flavour. Sub fresh parsley if you prefer. Otherwise you can use dried mixed herbs (note the flavour won’t be as good).
• Tahini – to help bind the mixture together. Plus, it also adds a delicious subtle sesame flavour.
• Almond flour – to help bind these bites together. It’s gluten-free and adds a bit of protein too. I haven’t tested it, but breadcrumbs should work too. 
• Cumin, onion powder + salt – for the perfect amount of seasoning.
• Sesame seeds—to sprinkle over the bites. Totally optional but reccomended.
• Dipping sauce – serve with your favourite sauce. I used a simple combo of Greek yoghurt mixed with tahini and tomato paste for these!

How to make sweet potato quinoa bites

(Note – The full printable recipe is at the bottom of this post)

• Cook quinoa: Start by cooking quinoa on the stove, or by using leftover quinoa that you’ve already prepared (this is what I do). To cook, rinse 1 cup of quinoa under cold water (to remove any “saponins” that can give it a slight bitter taste. Drain then add to a pot with 2 cups water. Bring the pot to a boil then cover with a lid and simmer for 15 minutes or until the water is absorbed. Let it rest for 5 minutes then remove and fluffy with a fork. Make sure the quinoa is cold before making the bites.
• Prepare sweet potato: I usually use leftover cold mashed sweet potato for this recipe to save time however you can easily prepare it on the same day.  To make it, simply steam one peeled and sliced sweet potato in a saucepan then blend in a food processor until smooth. Alternatively, you can mash it with a potato masher until smooth or use a pouch of baby food sweet potato puree!
• Mix: Add everything to a large bowl and mix together
• Form into ovals: Use a tablespoon sized measuring spoon to form the mixture into 32 “bites” then form into round ovals with your hands. Place on a baking tray lined with baking paper then place them on a baking sheet, slightly separated.
• Sprinkle with sesame seeds: Lightly sprinkle the sweet potato bites with sesame seeds on top. 

• Bake: Place the baking tray in the oven and bake at 160ºC/ 350ºF for about 20-25 minutes, until golden brown. Keep an eye on them so they don’t burn!
• Serve: enjoy the warm sweet potato bites with your tomato ketchup, hummus or favourite dipping sauce, if desired.

Flavour variations

These sweet potato quinoa bites are delicious seasoned with tahini, basil, cumin, onion and salt, but here are a few easy and delicious flavour combinations you can try to switch it up.

• Satay – Replace tahini with natural peanut butter, basil with coriander (cilantro) and swap the spices for dried ginger + garlic powder and a dash of tamari soy sauce to give it an Asian style flavour. Serve with a peanut soy dipping sauce!
• Cheesy – Add ¼ cup nutritional yeast to the mixture, and replace the cumin with garlic powder.
• Curry – Replace seasonings with 1 tablespoon mild curry powder and use freshly chopped coriander (cilantro) in place of basil.

How to store sweet potato quinoa bites

• In the fridge: Any leftover bites can be stored in an airtight container in the fridge for a week. 
• In the freezer: These sweet potato quinoa bites are perfect for storing in the freezer. I usually make a double or triple batch to enjoy with dinner throughout the week. Let the bites cool completely before transferring them to a freezer friendly bag or container. Freeze them for up to 3 months. 
• To reheat: Place the tots on a baking sheet and bake them on high for a couple of minutes until heated through and crispy on the outside. Otherwise you can microwave on high for 30 minutes.

More veggie bites recipes to try

Baked Broccoli Pumpkin Tots

Baked Sweet Potato Zucchini Tots (Paleo + Vegan)

If you try this sweet potato quinoa bites recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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