Kris Carr

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Chili Quinoa Bean Bites With Chipotle Mashed Sweet Potatoes

Chili Quinoa Bean Bites With Chipotle Mashed Sweet Potatoes


For the quinoa bites:

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 1/2 cups cooked kidney beans
  • 1/3 cup cooked corn
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt

For the chipotle mashed sweet potatoes:

  • 2 medium sweet potatoes, peeled and diced into 1″ cubes
  • 1 tablespoon Olive oil
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon salt



1. For the quinoa-bean bites: Rinse the quinoa well then add to a pot with the vegetable broth. Bring to a boil then reduce the heat and simmer, covered, for approximately 15 minutes until all the water is absorbed. Leave covered for at least 10 minutes or longer then fluff with a fork.

2. Meanwhile, mash the beans with a strong fork or whizz in a food processor until fairly well mashed but with some texture. Preheat oven to 350 degrees Fahrenheit.

3. In a large bowl, mix the quinoa, beans and all the remaining ingredients together until well combined.

4. Using moistened hands, shape the mixture into walnut-sized balls and place on baking trays lined with parchment paper.

5. Bake the quinoa-bean bites for approx 20-25 minutes, turning halfway through cooking time, or until crispy on the outside.

6. For the chipotle mashed sweet potatoes: Steam the sweet potatoes for approx 15-20 minutes, until very soft.

7. Add the olive oil, chipotle chili powder and salt and mash well with a fork.

8. Serve alongside the chili-quinoa bites or spread on tortillas and top with the bites and your favourite taco fixings.

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