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5 from 1 vote

Sweet Potato Breakfast Bites

Servings: 10 bites
Author: Cassidy Reeser, RDN, LDN

Ingredients

  • 1 medium sweet potato, roasted and skin removed (about 1.5 cups)
  • 1 cup black beans, drained and rinsed
  • 1/2 cup rolled oats
  • 1/4 cup red onion
  • 1/4 cup red or orange bell pepper
  • 1 flax egg (1 tbsp flax + 2 tbsp water)
  • 1 tbsp sriracha (optional)
  • 1 tbsp nutritional yeast
  • 1.5 tsp cumin
  • 1/2 tsp garlic powder
  • 1/8 tsp salt

Instructions

  • Poke a few holes in a sweet potato and wrap in foil. Roast ~1 hour in 400F oven, or until softened throughout. Leave oven at 400F when sweet potato is done roasting.
  • Prepare flax egg by combined 1 tbsp flax + 2 tbsp water. Mix well and let set for 2 minutes before using.
  • Drain and rinse black beans. Pat with paper towel to remove excess water. Mash beans lightly, leaving some beans whole. 
  • Combine all ingredients in a medium bowl. Stir together with a wooden spoon, until a cohesive mixture forms. It should be soft and able to hold shape in your hand. If it is crumbly, try adding 1/2 a flax egg. If it is too runny, add in more oats. 
  • Oil a muffin tin. Spoon 1/4 cup mixture into each tin for 10 sweet potato breakfast bites. Bake at 400 for 35 minutes, or until a toothpick inserted into a bite comes out clean. The muffins should be crispy on the outside and soft on the inside when done.