Vegan Appetizer Recipes: Sweet Potato Quinoa Bites

December 2, 2016
As we recover from our Thanksgiving celebrations, we have to remember that Christmas and all its festivities lie just around the corner. This is the time of year when most of us are attending work parties, family get-togethers, and functions with our friends. Food is present at nearly all of these events, so I am always looking for something simple, quick, and flavorful to bring to these types of events. Also, since it is never certain exactly what will be available at each venue, I like to think of something that can be served at room temperature and eaten easily. After having quite a bit of practice now with entertaining and designing menus for various events, I have learned what works and what does not. There was certainly a lot of trial and error (with some failed attempts of course) but that's all part of the process. When making things for a large number of people, I take ingredients into consideration and opt for things that don't require a lot. My sweet potato quinoa bites have made an appearance at several functions I've held. They have graced the tables of club meetings, brunches, and birthday parties. The ingredients are few and easy to find, and they taste great both hot and at room temperature. What's even better is that these can be made the day before and still taste great when they're served. I tend to roll them into balls to make little bites, but you can certainly make them into patties as well. Each time I've made these to bring to an event, there is not a morsel left. I'll take that as a good sign! Now, let the holiday festivities begin!
Vegan Appetizer Recipes: Sweet Potato Quinoa Bites

Vegan Appetizer Recipes: Sweet Potato Quinoa Bites

Recipe Type: Allergen Free Appetizers
utensils YIELDS about 20 - 25 bites
herb graphic for recipe card
  • 2 large sweet potatoes
  • 3/4 cup quinoa
  • 1 1/2 tablespoon olive oil
  • 1 tablespoon cumin, ground
  • 1 teaspoon sea salt
  • 1 teaspoon cumin seed
        graphic for recipe card


1. Preheat oven to 450°F.
2. Peel the sweet potatoes and cut into cubes, toss with olive oil, place on a baking sheet, and place in the oven. Bake for 35 - 40 minutes or until soft.
3. While the potatoes are cooking, bring quinoa and 1 1/2 cups water to a boil. Reduce heat, cover, and simmer for 20 minutes.
4. Remove potatoes from the oven, let cool for a little bit, and then add them to your food processor. Process until you reach desired level of smoothness (I like to leave some small chunks of potatoes in there).
5. Add the potatoes into a large bowl, fold in the cooked quinoa, and add seasonings.
6. Roll mixture into balls or form into patties and place on a baking sheet.
7. Place in the oven for 15-20 min or until crispy.

Also by Kathryn: Vegan Lentil Quinoa Sloppy Joes

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Photos: Kathryn Farrugia

Kathryn is a vegan cook and nutrition consultant based in Los Angeles. She uses yoga in the park, runs by the beach and hikes through the mountains to connect and inspire creativity that she brings to her dishes. She is determined to make the world a healthier and happier place one meal at a time. Read more at ZENutrition or follow her on Twitter and Instagram.


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