Thursday, November 14, 2013

Sweet Potato Quinoa Nuggets

Another sweet potato treat. These nuggets are perfect for a half pint's dinner, or let's be honest, they are perfect for two full grown adults to share as a snack, dinner or fun appetizer too. Super simple ingredients and full of nutrition, protein and flavor. Healthy food doesn't have to be hard to swallow and eating crappy processed food shouldn't be a crutch to fall on. 
Friends, you deserve to feed your life goodness. Yes, I am referring to food, but also all forms of life, hope and good. Your body and life will give back to you what you put in it and if you are feeding it processed crap, then what do you expect?!
So choose life and goodness today. And whip some of these sweet and crunchy sweet potato nuggets to spice it up a bit. This dish could also be a fun finger food at any holiday party. Or perhaps a great addition to any game-day spread. You can serve with your favorite aolli, ketchup, BBQ, or even a Greek yogurt (or vegan alternative). I mixed up some veganaise, organic ketchup and a dash of chili powder to my serving plate. I love sweet potatoes with a little kick of spice. 
Sweet Potato Quinoa Nuggets Recipe
{gluten, dairy, nut and egg-free, vegan}

2 cups pre-cooked quinoa (cook 1 cup dry quinoa and with 2 cups veggie broth for added flavor)
3 cups of pre-baked sweet potato mash (bake 2-3 small sweet potatoes in foil at 350 degrees for 1 hour)
1 cup of garbanzo bean flour
1/2 cup nutritional yeast (optional: added for flavor only)
2 TB of olive oil
1 ts. of each paprika, chili powder, garlic powder, tumeric, cumin, sea salt and black pepper
1/2 - 1 cup of finely chopped kale
2-3 TB of finely chopped fresh cilantro
Mix all of the above ingredients together in a large mixing bowl. 
The 'dough' will almost be like a sticky cookie dough. Then form small TB sized patties in your hands and  place the nuggets on parchment paper on a baking sheet. Drizzle the nuggets with olive oil and even press down with a measuring cup to help them flatten and have a flatter or more even surface.
Bake at 375 degrees for 30 minutes. You can flip them half way if you want them to have even crispy sides. This recipe should make about 35-40 nuggets depending on how big you make them.

They come out crispy on the outside and chewy soft in the middle. Serve with your favorite dips: ketchup, BBQ, vegan mayo, mustard, plain or Greek yogurt....the list can go on....
Kids will love these finger foods too. Just make it fun for them to dip them in a yummy sauce or yogurt. Or have them help you mix up the batter and get their hands dirty too. That is the one thing that I have found with my picky 3 year old eater is that if he helps make it there is a higher chance we will actually eat it too! And even if you don't have any little ones to share this with, I hope you try these nutritious treats out and have fun too!

Much love and ENJOY!


  1. Hey! Good to see you back! What do you think I could use instead of the garbonzo bean flour? I have some olb Bob's Red Mill that has that in it, BUT it may be stale =/

  2. Joelle! How are you?! Hope you are family are well. Yes you could try using the all purpose from Bob Red Mill. I am sure it would work fine. I like using the plain garbanzo bean flour because its simple and adds protein and it mixes well with the sweet potato. But if you try the all purpose, start with half the amount (so 1/2 cup) and then see how it stiffens up. Hope it works!