Sweet Potato Quinoa Bites w/ Vegan BBQ Mayo

Even as a health coach with a pretty clean diet, sometimes a girl just need a little comfort food. It’s rare that I get to participate in a greasy bar-food binge…someone needs to make an entirely gluten-free & vegan bar and I’m there. So for now, I’ll settle on making delicious finger foods at home like these too-good-to-be-healthy sweet potato quinoa bites:

sweet potato quinoa bites

Tastes like a guilty pleasure, but loaded with healthy ingredients.

Ingredients [adapted from Hope for Healing‘s recipe]

For bites:
2 c cooked quinoa [2 c water or vegetable broth w/ 1 c quinoa]
2-3 small sweet potatoes, baked, skinned & mashed
1 c gluten free flour
1/2 c nutritional yeast
2 tbsp olive oil
1 tsp each of paprika, chili powder, garlic powder, tumeric, cumin, sea salt and black pepper
2-3 green onion stalks, chopped

Prep Work:
Cook your quinoa by boiling 2 cups water or vegetable broth w/ 1 cup rinsed quinoa. Cook until liquid is absorbed.
Bake your sweet potatoes by poking a few holes in their skin with a fork & placing in the oven for 30-50 minutes, or until softened.
Remove skin from sweet potato & mash together in a large bowl.

In the bowl with your mashed sweet potatoes, add cooked quinoa, flour, nutritional yeast, olive oil, spices, & green onions. Stir until combined.
Using your hands or a rounded spoon, form your mixture into bite sized balls & place on a lined cookie sheet.
Bake @ 375 F for 30 minutes or until outer layer is crispy.

For dip combine:
2 parts vegan mayo
1 part BBQ sauce

Serve with BBQ mayo or your favorite dipping sauce. Enjoy.

Keen for Quinoa

This morning, I finally tried the vegan superfood quinoa [pronounced keen-wah].  I first heard about this grain-like seed a mere month ago while reading The Kind Diet.  In the book, Alicia Silverstone talks up quinoa and other whole grains like oatmeal and millet as staples of a well-rounded vegan diet.  Since reading about it, I’ve been anxious to try this nutrient-packed product.

Having never tasted quinoa, I was ill-prepared to come up with ways to serve it.  Apparently, it’s cooked in vastly different forms.  Recipes from an oatmeal-like hot breakfast to a simple side dish can be found all over the internet.  Having a bit of a sweet tooth this morning [and all of the required ingredients], I settled on a slightly altered version of this recipe, adding a touch of maple syrup for extra sweetness.

a bowl of peanut butter/banana energy.

The result was an extremely filling, but certainly energy-inducing breakfast.
[Perhaps I’ll half the portion size next time.]