Serves 4
45 min
Chili Quinoa-Bean Bites with Chipotle Mashed Sweet Potatoes
Recipe GLPReba3716eb9b3aa
Hearty, plant-based bites made from quinoa and kidney beans seasoned with chili spices, baked until crispy and served alongside creamy chipotle mashed sweet potatoes. A satisfying, gluten-free vegetarian main dish perfect for lunch or dinner.
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Ingredients
1 cup quinoa
2 cups vegetable broth
1½ cups cooked kidney beans (one 15-oz can, drained)
⅓ cup corn kernels (fresh, frozen, or canned)
½ teaspoon chili powder
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon olive oil (for bites)
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 teaspoon chipotle chili powder
1 tablespoon olive oil (for sweet potato mash)
Directions
Rinse the quinoa under cool running water until the water runs clear. In a medium pot, combine the rinsed quinoa with the vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for about 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for at least 10 minutes. Fluff with a fork.
While the quinoa cooks, drain the kidney beans and mash them with a fork until mostly broken down but still somewhat textured, or pulse briefly in a food processor. Preheat the oven to 350°F (180°C).
In a large bowl, combine the cooked quinoa, mashed beans, corn, chili powder, paprika, oregano, and ½ teaspoon salt. Mix until well combined. Wet your hands slightly and shape the mixture into walnut-sized balls. Place each ball on a parchment-lined baking sheet, spacing them about an inch apart.
Bake the quinoa-bean bites for 20–25 minutes, turning them halfway through, until they are golden and crispy on the outside.
Meanwhile, steam the sweet potato cubes in a covered steamer basket over boiling water for 15–20 minutes until very soft and easily pierced with a fork.
Transfer the steamed sweet potatoes to a bowl. Add the 1 tablespoon olive oil, chipotle chili powder, and remaining ½ teaspoon salt. Mash with a fork until smooth and creamy.
Serve the warm quinoa-bean bites alongside the chipotle sweet potato mash, or use the mash as a base for tacos topped with the bites and your favorite toppings.
