Chickpea Flour Scramble with Avocado & Chives

Chickpea Flour Scramble with Avocado & Chives |coconutandberries.com

Chickpea Flour Scramble with Avocado & Chives | coconutandberries.com

The “Chickpea Flour Scramble” won’t be new to many of you, If you’ve been paying attention, you might remember that I mentioned it in my “All About Chickpea Flour” post a few months ago and originally got the idea from blogger friend, Ricki Heller.

Chickpea Flour Scramble with Avocado & Chives | coconutandberries.com

For those of you who ARE new to it, well, it’s pretty revolutionary! I didn’t grow up eating eggs (I never liked them) but I appreciate that scrambled eggs are a very easy option for breakfast, lunch or dinner. Tofu scrambles are of course a vegan classic and a great alternative, but not everyone eats soy, or, like me, just doesn’t keep tofu on hand all the time.

In comes the chickpea flour scramble!

I’ve already sung the praises of chickpea flour, but in short: it’s high protein, gluten-free, supposedly more digestible than other legume flours, and non-perishable so very convenient.

Chickpea Flour Scramble with Avocado & Chives | coconutandberries.com

The chickpea flour scramble is mega easy to make. You pretty much do what you would for scrambled eggs, and it comes together just as quickly.

This simple version  with a lightly cheesy flavour, topped with creamy avocado and chives and served over whole wheat sourdough toast, is my current favourite. Despite never having been into savoury breakfasts, I’ve actually been loving this for my morning meal lately! 

Chickpea Flour Scramble with Avocado & Chives

Serving Size: 1 Serving

Chickpea Flour Scramble with Avocado & Chives

Ingredients

  • 1/4 C Chickpea Flour
  • 1-1/2 Tbsp Nutritional yeast
  • 1/3 C Almond milk OR Water
  • 1 Tbsp Tahini
  • Large Pinch of salt (preferably black salt for that "eggy" taste)
  • 1/2 Small avocado, diced
  • 1 Tbsp Snipped chives
  • Black pepper
  • Wholegrain/GF bread, toasted
  • Coconut oil OR Vegan butter

Instructions

  1. Heat a small frying pan over medium heat with a drizzle of oil.
  2. Whisk together the chickpea flour, nutritional yeast, almond milk or water, tahini and salt.
  3. Pour into the hot pan as if forming a large pancake. Allow to cook until edges look dry then break up with a wooden spoon as if making scrambled eggs. Keep stirring until the mixture begins to dry and form clumps. When done, the mixture should be fairly dry and still a little soft (not yet browned).
  4. Spoon over buttered toast (I like to "butter" mine with coconut oil), scatter over the avocado, sprinkle with chives and grind over some black pepper.
  5. Serve immediately.
http://www.coconutandberries.com/2014/08/20/chickpea-flour-scramble-avocado-chives/

 

Chickpea Flour Scramble with Avocado & Chives | coconutandberries.com

Other “eggy” recipes on the blog:

Vegan Persian Frittata

Pesto-Ricotta Tofu Omelettes with Cherry Tomatoes

Vegan Roasted Vegetable Frittata

 Asparagus & Fennel Quiche (with a quinoa crust)

Cheesy Tofu Scramble & Chipotle Sweet Potato Tacos

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Nutty Quinoa with Inca Berries

Nutty Quinoa with Inca Berries

Nutty Quinoa with Inca Berries | coconutandberries.com

Have you tried Inca berries? You might well have, you just don’t know it…

Inca berries or golden berries, those shrivelled, orange-coloured fruits you see below, also go by the more common name of “physalis”. Still not ringing a bell?  I bet you’ve  seen them in their fresh form garnishing desserts in restaurants. When they’re ripe, the outer layer gets dry and papery and the berries turn bright orange- definitely a pretty plate adornment!

Inca Berries/Golden Berries

Here’s a picture I took last year of physalis growing in our greenhouse! We sowed the seeds a little late so the fruit didn’t get the chance to fully ripen before summer was over but this year they’re apparently  doing much better. My Mum brought me a little container of the “berries” when we met last week but I somehow managed to leave them behind in London so no pictures unfortunately.

Growing physalis in the UK

Although we’ve successfully grown them in the UK, they’ve been cultivated for thousands of years in the Incan Empire (hence the name) where they’re particularly valued for their nutrient content- They’re especially high in beta-carotene, protein, bioflavonoids, and vitamin A- giving them “superfood” status.

Nutty Quinoa with Inca Berries | coconutandberries.com

Nutrition aside, in this pantry clear-out project of mine, I found 2 bags of the dried Inca berries (why is it that I have 2 of everything?!)! I’m not wholly convinced by them eaten on their own but they’re a tasty addition to recipes. They’re chewy, sweet and tart with a lingering citrusy flavour.

They certainly gave this simple quinoa dish some pizzazz!

Nutty Quinoa with Inca Berries | coconutandberries.com

I decided to let the individual ingredients shine here and keep the seasoning really simple- with just a little caraway for a hint of sweet spiciness and coconut oil to bring out the nutty flavours.

With the quinoa, black beans and cashews you’ve got yourself a protein-rich and really satisfying meal. I like this for lunch or as a hearty side-dish.

Nutty Quinoa with Inca Berries

Yield: 4 Servings

Nutty Quinoa with Inca Berries

Ingredients

  • 2 Cloves of garlic, minced
  • 2 Tbsp Coconut oil, divided
  • 1 tsp Caraway seeds
  • 1 C Quinoa, rinsed
  • 2 C Water
  • 1/2 tsp Salt
  • 2 C Water
  • 1-1/2 C Cooked black beans/ 1 Can, drained and rinsed
  • 1/2 C Cashews, roughly chopped
  • 1/4 C Roughly chopped coriander (cilantro)
  • 1/2 C Inca Berries

Instructions

  1. Heat 1 Tbsp coconut oil in a pan over medium heat. Add the garlic and caraway and cook stirring for a couple of minutes, until fragrant.
  2. Add the rinsed quinoa, water and salt, cover, bring to the boil then reduce to a simmer and allow to cook undisturbed for 10-15 minutes, or until all the water is absorbed. Stir through the black beans and the other Tbsp coconut oil, cover again and leave to sit for 10-15 minutes.
  3. Meanwhile, toast the cashews in a small pan over medium heat.
  4. Stir through half the cashews and half the coriander, reserving half of each for topping.
  5. Transfer to a serving platter or individual serving bowls/plates and scatter with reserved cashews, coriander and Inca berries.
  6. I like this best served slightly warm or at room temperature, rather than chilled.

Notes

* I appreciate that superfoods are expensive and not necessarily staples in everyone's kitchen. If you don't have/don't want to use Inca berries, I'd suggest dried cherries, cranberries or golden raisins as substitutes.

http://www.coconutandberries.com/2014/08/18/nutty-quinoa-inca-berries/

Nutty Quinoa with Inca Berries | coconutandberries.com

Other recipes using Inca berries from around the web:

High Raw Beet & Hemp Granola from Choosing Raw

Winter Greens & Walnut Salad from Thrive Forward

Green tea with Golden Berries from Meghan Telpner

Superfood Chocolate Cups from Navitas Naturals

 

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Raw Triple Chocolate Cookies (with Homemade Chocolate Chips!)

Raw Triple Chocolate Cookies (with homemade chocolate chips!) |coconutandberries.com

Raw Triple Chocolate Cookies (with Homemade Chocolate Chips!) |coconutandberries.com

I grew up a white chocolate girl. A Milkybar, or even better, a bag of Milkybar buttons, was my favourite sweet treat. My Easter eggs were always white chocolate and Father Christmas even knew to put white chocolate coins in my stocking on Christmas morning!

Somewhere along the road though, I got into dark chocolate. I’m guessing it was when I went vegan and white chocolate automatically became off limits. Whenever the shift happened, now when it comes to chocolate I tend to think that the darker the better.

Homemade Raw Chocolate Chips | coconutandberries.com

The white stuff has hardly crossed my mind for years but for some reason I recently started thinking about it and wondering if I could make a homemade version to rival the white chocolate of my youth.

It turns out there are a lot of recipes online so I messed around with a few to come up with my own. I’m pretty happy with the result: It’s sweet-but not too sweet, creamy and melt-in-the-mouth, with none of that waxiness the commercial dairy-free kinds I’ve tried have had. I used the recipe to make white chocolate chips to use in a recipe, though quite a few went straight to my mouth! 

Homemade White and Dark Raw Chocolate Chips | coconutandberries.com

I decided a bold, dark chocolate would complement the subtle white chocolate flavour rather nicely so ended up making some raw dark chocolate chips too. Oh so moreish!

The dark chocolate chips were even easier to make than the white, since, because of the higher fat content, white chocolate melts more easily than dark so getting it the right consistency for making chips was a tad trickier. Neither are difficult though, they just take a little time,  so you should definitely try making them (full instructions below). And then you can make cookies too!

Raw Triple Chocolate Cookies (with homemade chocolate chips!) |coconutandberries.com

Seeing as we were in chocolate mode, I didn’t think it could harm to add a little more…and so these Raw Triple Chocolate Cookies were born! A fudgy chocolate base studded with homemade white and dark chocolate chips.

Raw Triple Chocolate Cookies (with Homemade Chocolate Chips!)

Yield: 8 Cookies (+ extra chocolate chips)

Raw Triple Chocolate Cookies (with Homemade Chocolate Chips!)

Ingredients

    Dark Chocolate Chips
  • 3 Tbsp Melted cacao butter
  • 1/3 C Raw cacao powder
  • 1 Tbsp Coconut OR Agave nectar
  • White Chocolate Chips
  • 2 Tbsp Melted cacao butter
  • 1-1/2 Tbsp Raw cashew butter
  • 3/4 Tbsp Coconut OR Agave nectar
  • 1/4 tsp Lucuma powder (optional- just adds a hint of caramel flavour)
  • Pinch of vanilla powder
  • Raw chocolate cookies
  • 1/2 C Almonds
  • 3/4 C Cashews
  • Generous pinch of salt
  • 1/2 C (packed) Pitted soft dates (e.g. Medjool)
  • 1/2 Tbsp Coconut oil
  • 1 Tbsp Coconut OR Agave nectar
  • 3/4 tsp Vanilla extract
  • 1/4 C Raw cacao powder
  • 1/4 C Homemade chocolate chips ( 2 Tbsp White, 2 Tbsp Dark)

Instructions

    To make the chocolate chips
  1. In two separate bowls set over boiling water, whisk together the listed ingredients until smooth.
  2. Spoon each mixture into a small plastic sandwich bag (placed in a glass to hold it upright)
  3. Place the white chocolate in the fridge to firm up a little while you work with the dark.
  4. Cut a tiny end off the sandwich bag and, as if using a piping bag to frost a cake, squeeze little dots of chocolate onto a parchment lined baking sheet. Continue until all the chocolate is used up. Place the tray in the freezer for at least an hour to firm up.
  5. Repeat the same process with the white chocolate mixture. If the mixture is too thick to pipe, allow to warm at room temperature for a short while and knead the bag gently.
  6. When firm, remove the chocolate chips from the trays and store in a sealed container in the fridge or freezer.
  7. To make the cookies:
  8. Grind the nuts into a coarse flour in a food processor. Add the dates, coconut oil, coconut or agave nectar, and vanilla and process again until the mixture comes together. Add the cacao powder and process again to incorporate.
  9. Fold in the chocolate chips, roll into balls and flatten into cookie shapes.
  10. Refrigerate until firm.

Notes

Keep a container of these chocolate chips in the fridge or freezer for whenever you need a little sweet fix!

http://www.coconutandberries.com/2014/08/15/raw-triple-chocolate-cookies-homemade-chocolate-chips/

Raw Triple Chocolate Cookies (with homemade chocolate chips!) |coconutandberries.com

What do you think of white chocolate? 

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere!  I’m on Facebook PinterestInstagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.

 

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Vegan on Tour: Stockholm, Sweden

Vegan on Tour: Stockholm, Sweden |coconutandberries.com

Finally sharing the last instalment of my Scandinavia trip recap- “Vegan on Tour: Stockholm”! You can find parts 1 and 2 here if you missed them!

Vegan on Tour: Stockholm, Sweden |coconutandberries.com

*Warning* This is a LONG post! I’ve deliberately not shared many pictures of the city itself and limited myself to mostly recapping our food adventures as it would have been even longer had I done so. You’ll just have to go to Stockholm yourselves to see it!

Right, let’s go!

Vegan on Tour: Stockholm, Sweden- Beijing 8|coconutandberries.com

We arrived in Stockholm pretty late after a long train ride from Oslo (I think I slept most of the way! There was no air con and the heat put me to sleep) and quickly checked out our little apartment (which we found through airbnb again) before heading out for some dinner. We’d looked online to find somewhere open late, veg-friendly and near where we were staying and discovered Beijing 8, an Asian dumpling restaurant which looked promising.

We got a selection of little dishes to share, all of which were tasty: Steamed veggie dumplings with plum & ginger sauce, chili marinated tofu, steamed broccoli with garlic and steamed & salted edamame. Just enough to tide us over until breakfast.

Vegan on Tour: Stockholm, Sweden- 8t8|coconutandberries.com

Chia Pudding with Raspberry Compote (and a banana on the side) from a lovely health food store, 8t8. We loved this place and went regularly, mainly to chat with one of the girls working there, Hannah, who was a lot of fun and always happy to talk. The shop has a really good selection of products and normally (outside of the summer months), there’s a noodle bar in the other half of the place which looks to be worth checking out if you’re visiting.

Vegan on Tour: Stockholm, Sweden- JuiceVerket |coconutandberries.com

Green juice from JuiceVerket.

Vegan on Tour: Stockholm, Sweden- Urban Deli |coconutandberries.com

Always more smoothies! Orange, goji berries, almond milk, turmeric and ginger. Yum.

This came from Urban Deli, a cool food market and popular hipster hangout. It was kind of like a mini Whole Foods- definitely not all veggie but they had some good vegan takeaway options, including this noodle salad, enjoyed in the nearby park.

Vegan on Tour: Stockholm, Sweden- Urban Deli |coconutandberries.com

No it’s not meat on there! But something called “Tzay”.  It’s a soy product and probably pretty processed so not one for every day but it was really really good. Something to try at least once.

Vegan on Tour: Stockholm, Sweden- good store |coconutandberries.com

Just down the road was an all veggie health food store, “good store”. They had a good range of ingredients for home cooking, fridge and freezer items, organic fruit and veg and vegan snacks.

Vegan on Tour: Stockholm, Sweden- Blueberry Lifestyle |coconutandberries.com

Blueberry Lifestyle was one of our favourite breakfast spots. Look at all the vegan snack bars! Raw-bite and GetRaw bars were sold all over Scandinavia and I tried quite a few. Better than your average snack bar.

Vegan on Tour: Stockholm, Sweden- Blueberry Lifestyle |coconutandberries.com

I noticed they also stocked the Epic Protein powders by Sprout Living which are supposed to be really good but which we unfortunately can’t get in the UK.

Vegan on Tour: Stockholm, Sweden- Blueberry Lifestyle |coconutandberries.com

They did amazing smoothies, and proper meal-size ones too! This was the “Goji Delicious” : Goji berries, almonds, rosehip, strawberries, banana and oat milk.

Vegan on Tour: Stockholm, Sweden- Blueberry Lifestyle |coconutandberries.com

Looks the same but this one was the “Health Nut”: Strawberries, banana, toasted coconut, peanut butter and oat milk.

Vegan on Tour: Stockholm, Sweden- Blueberry Lifestyle |coconutandberries.com

They only had one veggie lunch option but luckily it was good! Beetroot patties, lentils, fennel/cabbage slaw and two sauces- red pepper and cashew-dill. It even came with rye bread.

Vegan on Tour: Stockholm, Sweden- Doctor Salad|coconutandberries.com

Another day, another salad!  Most of the time it made sense to be prepared and buy food when we found it, since vegan options, although more and more plentiful, can’t exactly be found on every corner.

This raw salad from Doctor Salad had marinated red cabbage, sweet peas, mixed salad, zucchini, sprouts, pomegranate seeds, green onions, almonds, cashew cream, avocado and pumpkin seeds.

Vegan on Tour: Stockholm, Sweden- Naturbageriet|coconutandberries.com

After all that salad I think I needed something a little less healthy! Cinnamon buns are a classic Swedish treat, normally eaten for “fika” which is the Swedish equivalent of our English “afternoon tea”. I was really hoping to find a vegan version on the trip, and I did! I had mine for breakfast!

Vegan on Tour: Stockholm, Sweden- Naturbageriet|coconutandberries.com

The organic bakery, Naturbageriet, was almost all vegan and had all the pastries you could ever want, as well as some savoury pies and tarts. I was expecting more of a bun than a pastry but whatever I got it was delicious! Naturbageriet have a couple of locations in the city and I think in Copenhagen too so make sure you get there!

Vegan on Tour: Stockholm, Sweden- Calexico's|coconutandberries.com

A lot of the exclusively vegetarian restaurants weren’t open in the evening or closed early but we found a great Mexican (non-veggie) restaurant in our neck of the woods called Calexico’s and loved it so much we had to go back for a second meal there.

I don’t eat out at Mexican places very frequently at home, but think I should change that. This burrito was stuffed full of spicy black beans, grilled vegetables, rice, guacamole, plantains (the best part!) and salsa verde.

Vegan on Tour: Stockholm, Sweden- Calexico's|coconutandberries.com

The next time I had soft tacos with sweet potato, black beans and roasted pineapple salsa. We got a side of guac and grilled corn too.

Vegan on Tour: Stockholm, Sweden- Matapoteket|coconutandberries.com

Back to raw food, sort of anyway. We found a nice all raw place, Matapoteket, but it was only open during the day and by the time we got there, hoping to pick up some takeaway dinner, they’d run out of most of their food.

We got some of their raw caesar salad and raw bolognese stuffed tomatoes but they were out of pesto for their courgette noodles. We happened to have half a jar of olive tapenade, an avocado and can of chickpeas back at the apartment so we threw it all together and made a tasty and satisfying meal!

Vegan on Tour: Stockholm, Sweden- Matapoteket|coconutandberries.com

Another day we were a bit more organized and got there when they still had food! Terrible picture of the brazil nut pie, with sauerkraut, curried salad, crudités and miso dip. We had raw strawberry cheesecake that evening too but the picture has gone astray.

Vegan on Tour: Stockholm, Sweden- Renee Voltaire |coconutandberries.com

We’re nearly there, hope some of you are still with me!

Final salad of many! I was a little gutted we didn’t discover the Renée Voltaire café until the end of our stay as it looked fantastic and had a million and one different vegan salads, hot dishes and desserts. This was a mish-mash of a few of the different salads available- Kamut berry, bean & raw golden and candy cane beetroot, buckwheat salad, beetroot hummus, leafy greens and rye bread and extra hummus on the side.

Vegan on Tour: Stockholm, Sweden- Blueberry Lifestyle |coconutandberries.com

On my final breakfast I had a blueberry muffin which came from Blueberry Lifestyle. I’d seen them earlier in the week, along with vegan carrot cake and chocolate cake but had been too excited about the smoothies to try one. It was decent but doesn’t beat my favourite Le Pain blueberry muffin.

 

We did do things other than eat, just in case you were wondering! Here are a few highlights:

- Old town (Gamla Stan). Really pretty and quite special (Royal Palace & Cathedral are in the same area).

- Shop/café browsing in “SoFo”. This is an area on the central island of Sodermalm and a cool place to explore. Good shopping if your wallet can handle the prices!

- Tour of the Swedish Parliament (The Reksdig)- Free, only 1hr long and a good insight into the running of a country that’s deemed to be one of the most democratic.

- Vasa Museum. Impressive museum all about the sinking of the Vasa ship. I wouldn’t say I was into ships but I found it fascinating.

-Rosendals Tradgard (public garden, farm shop, organic café) on the far side of Djurgarden. Nice for a sunny day.

 

I hope this is helpful for anyone planning a trip to Stockholm, or even if you’re not, that you’ve enjoyed a little peek into what a “vegan on tour” gets up to!

 

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere!  I’m onFacebook PinterestInstagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.

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Chili Quinoa-Bean Bites (with Chipotle Mashed Sweet Potatoes)

Chili Quinoa-Bean Bites | coconutandberries.com

Chili Quinoa-Bean Bites (with Chipotle Mashed Sweet Potatoes) | coconutandberries.com

So, the countdown has begun until I leave Bath and head back to London! I mentioned I’ve been working on my dissertation, and handing that in marks the end of my master’s course which was the reason I moved here last September.

I’ve got mixed feelings about the move. I’m excited to be back in London where a lot of my friends and family are based, and to get into London life after several years away studying, but I’ve really really loved my time here in Bath and know moving day is going to be emotional!

Chili Quinoa-Bean Bites (with Chipotle Mashed Sweet Potatoes) | coconutandberries.com

Although it’s not far to move, my kitchen feels a little like it’s exploded lately and so I’m trying hard to only buy fresh ingredients at the moment and use up the (many!) pantry ingredients I’ve accumulated ( so as not to fill a whole car just with the contents of my kitchen). I’m thinking of it as a kind of challenge to come up with recipes using what I’ve got and and then it’s fun and doesn’t feel limiting.

The ingredients I tasked myself with using were:

- Quinoa: I seem to have 2 jars-plain and tricolore…

- Kidney beans: I still don’t use them often despite my attempts to diversify on the bean front.

- Chickpea flour: I’ve somehow ended up with 2 bags of this stuff too!

Chili Quinoa-Bean Bites (with Chipotle Mashed Sweet Potatoes) | coconutandberries.com

I actually already have a recipe on the blog which uses all 3 of these ingredients- my Kidney Bean, Sweet Potato & Quinoa Patties. But, you know me, I like to try new things, and so I came up with these Chili Quinoa-Bean Bites. They’re crisp on the outside and soft in the middle, with pops of sweet, juicy corn and a bit of a kick from the chilli (not too spicy though!).

I’ve finished my jar of kidney beans and made a dent on the quinoa at least. I’ve still got a way to go on the chickpea flour though…

Chili Quinoa-Bean Bites (with Chipotle Mashed Sweet Potatoes) | coconutandberries.com

 The bites themselves are easy to make and a yummy little appetizer, salad topper, or serve them up taco style like I did. I used my recipe for chickpea flour “tortillas” since I was working on the chickpea flour and didn’t want to buy any corn ones especially.  I love how versatile that recipe is.

Chili Quinoa-Bean Bites (with Chipotle Mashed Sweet Potatoes)

Yield: Approx 30 Bites (Serves 4-6, depending on sides)

Chili Quinoa-Bean Bites (with Chipotle Mashed Sweet Potatoes)

Ingredients

  • 1 C Tricolore/Red/White quinoa
  • 2 C Vegetable broth
  • 1-1/2 C Cooked kidney beans (1 Can)
  • 1/3 C Cooked corn (canned or frozen and defrosted are also fine)
  • 1 Tbsp Olive oil
  • 1 Tbsp Paprika
  • 1 tsp Dried oregano
  • 1/2 tsp Chili powder
  • 1 tsp Salt
  • Chipotle Mashed Sweet Potatoes
  • 2 Medium Sweet Potatoes, peeled and diced into 1" cubes
  • 1 Tbsp Olive oil
  • 1 tsp Chipotle chili powder
  • 1/2 tsp Salt

Instructions

    For the Quinoa-Bean Bites
  1. 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 approx 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.
  3. Preheat oven to 350F/180C.
  4. In a large bowl, mix the quinoa, beans and all the remaining ingredients together until well combined.
  5. Using moistened hands, shape the mixture into walnut-sized balls and place on baking trays lined with parchment paper.
  6. Bake the quinoa-bean bites for approx 20-25 minutes, turning halfway through cooking time, or until crispy on the outside.
  7. For the Chipotle Mashed Sweet Potatoes
  8. Steam the sweet potatoes for approx 15-20 minutes, until very soft.
  9. Add the olive oil, chipotle chili powder and salt and mash well with a fork.
  10. Serve alongside the Chili-Quinoa Bites or spread on tortillas and top with the bites and your favourite taco fixings.
http://www.coconutandberries.com/2014/08/11/chili-quinoa-bean-bites-chipotle-mashed-sweet-potatoes/

 

Chili Quinoa-Bean Bites (with Chipotle Mashed Sweet Potatoes) | coconutandberries.com

 Please tell me I’m not alone with my out of control pantry! 

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere!  I’m on Facebook PinterestInstagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.

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