When my third child was a baby, I used to cook huge batches of these sweet potato quinoa bites and freeze them for a super speedy lunch or snack. And not only for the baby, I myself absolutely love the combo of the sweetness from the potato, the heartiness from the quinoa and the warmth from the spice.

Sweet potato and quinoa ingredients

Perfect fit for the little chubby hands, these bites are rich in protein, fiber and vitamin A, all very important components of a baby’s diet. And they do not crumble easily, so less mess to clean up after meals. (Yay!)

Feel free to substitute sweet potato with pumpkin, parsnips or another starchy vegetable if you like.

Whether you are using the traditional approach to starting solids or Baby Led Weaning, serve these bites from about 6-7 months or whenever your baby is ready to pick up food and self feed.

Sweet Potato Quinoa Bites

Makes: 8 bites


1/2 cup quinoa
1 cup water or stock
1 medium sweet potato (about 1 cup mashed)
1/4 teaspoon paprika
1/4 teaspoon cumin
1 tablespoon olive or coconut oil

Starting Solids guide


Preheat oven to 390F
Roast the sweet potato until tender.
In the meanwhile, rinse the quinoa in cold water.
Place the quinoa in a pot with the water or stock and bring to a boil.
Reduce heat, cover and simmer until all the liquid has been absorbed, for about 15 minutes.
Peel and mash the sweet potato with a fork.
Combine with the quinoa and the spices.
Scoop about 2 tablespoon of mixture, form balls with wet hands and flatten them slightly.
Heat a frying pan on a medium heat and add the oil to the pan.
Sear the quinoa and sweet potato bites for 2-3 minutes on each side or until slightly browned.
Cool slightly and serve.

TIME SAVING TIPS: Roast a few sweet potatoes to use in soups and salads throughout the week. Keep in a refrigerator for 2-3 days or mash and freeze for up to 2 months.

Cooked bites can also be stored in the refrigerator for 2-3 days and frozen for up to 1 month. 

Quinoa Sweet potato bites



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