The Lean Green Bean

Healthy Sweet Potato Cookies

Lindsay — Thu, 23 Oct 2025 04:00:00 +0000

These Healthy Sweet Potato Cookies are soft and fluffy! They’re naturally sweetened, made with real food ingredients and absolutely delicious.

*Originally posted 3/2016. Updated 10/2025*

Hi friends!

These Healthy Sweet Potato Cookies have now been a go-to of mine since 2016. I love them for a quick snack and they came in super handy during the newborn phase when I often needed to eat quickly and with one hand.

They’re very forgiving, and you can easily change up the mix-ins to make them more kid-friendly or to suit your tastebuds.

I find myself making these cookies year round, but they’re especially perfect for a Fall snack or dessert. If you’re looking to do some additional Fall baking or whip up a treat over Thanksgiving, here are some ideas:

Why You’ll Love These Sweet Potato Cookies

These would make a great sweet potato breakfast cookie. They’re low in added sugar and high in protein and fiber—a great way to start your day. They’d also be great for a snack, and if you throw in some chocolate chips, they could even pass as dessert to curb a sweet tooth.

Eating these for breakfast works out well for me because I can eat them quickly while I’m trying to feed three kids. Plus, I can make a batch on Sunday and eat them all week! Food prep for the win.

Ingredients for Sweet Potato Cookies

To make these cookies, you’ll just need a few simple ingredients:

Sweet potato – I cook mine in the microwave for 5-6 minutes and let cool a few minutes before scooping out of the skin and mashing with a fork
Nut or seed butter – I use peanut butter but you could use almond butter or sunflower seed butter to make them nut-free
Eggs
Cinnamon and vanilla -for flavor
Maple Syrup – You could sub sugar if you prefer
Seeds – Chia or hemp seeds work great in this recipe
Pepitas – An easy way to add a boost of nutrients
Dried fruit – works well with raisins or Craisins, or you can swap in chocolate chips
Flour- To make these gluten-free, use oat flour or a 1:1 gluten-free flour blend. You can also use AP or white whole wheat flour

How To Make Sweet Potato Cookies (Step-by-Step)

Once you see how easy it is to make these cookies, you’ll be adding them to your weekly meal prep in no time!

Cook your sweet potato in the microwave, remove the skin and mash.
Combine the mashed sweet potato, nut butter and eggs and stir until well combined.
Add the vanilla, cinnamon, maple syrup, seeds and pepitas and mix well.
Stir in the flour and baking soda until just mixed, then scoop onto cookie sheets and bake!

Make-Ahead and Meal Prep

Storage and Freezing Instructions

Store these cookies in an airtight container on the counter for 3-4 days. You can also freeze the cookies once cooled on a cookie tray, then transfer to a freezer-safe bag and pull them out as needed to defrost.

In addition, you can make this dough ahead of time and store in the fridge until ready to bake, or scoop into balls and freeze until ready to bake.

How To Sweeten Sweet Potato Cookies

I love this recipe because it’s very lightly sweetened compared to most cookies and uses maple syrup. If you don’t want to use maple syrup, you could swap regular sugar, brown sugar, coconut sugar or even honey.

Sweet Potato Cookie Baking Tips

My best tip for getting the perfect sweet potato cookies is to not over mix. Mix everything really well before you add the flour so you only need to stir enough to just combine it at the end.

And don’t overbake these cookies! If you want them to spread a little more you can lightly flatten with a fork before baking but these cookies are meant to be light and fluffy!

Sweet Potato Oatmeal Cookies

If you’d like an added boost of fiber, feel free to add some rolled oats into the mix! You could start with 1/2 cup and increase if you like the added texture they provide.

Gluten-Free Sweet Potato Cookies

If you make this recipe as written, the cookies will be naturally gluten-free as long as you’re using certified gluten-free oats. Be sure to also check your Craisins to make sure they’re gluten-free as they sometimes have additional ingredients to sweeten them

You can also use a 1:1 Gluten-free flour blend. I like King Arthur Measure for Measure.

Vegan Sweet Potato Cookies

To make these cookies vegan, swap the eggs for flax eggs. Here’s how to make flax eggs.

Sweet Potato Chocolate Chip Cookies

To make these cookies a little more dessert-like, try swapping the dried fruit for chocolate chips.

Sweet Potato Cookies vs Pumpkin Cookies

In a recipe like this, you can easily swap pumpkin puree for mashed sweet potato and there won’t be much of a difference. In general, both pumpkin and sweet potato cookies will be light and fluffy vs dense and chewy. If you’re looking for a chewy pumpkin cookie recipe try these Chewy Pumpkin Chocolate Chip Cookies.

Sweet Potato Cookie Flavor Variations

No added sugar sweet potato cookies

To make these cookies free of added sugar, you could try swapping mashed banana or baby food prunes (pureed) to add some sweetness naturally.

Nut-free sweet potato cookies

I use peanut butter but you can make them nut-free with sunflower seed butter. Just know that they will likely turn green when baked due to a reaction with the baking soda. Perfectly safe to eat!

Other mix-ins

For a Fall twist, try adding chopped pecans and a maple glaze. For a more tropical twist, swap raisins for dried pineapple and add some shredded coconut!

Easy Sweet Potato Cookies Recipe

Healthy Sweet Potato Cookies Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 14 reviews

No protein powder required for these Healthy Sweet Potato Cookies! They’re gluten-free, made with real food ingredients and packed with protein and fiber. Enjoy them for breakfast or an afternoon snack!

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8-12 cookies

Ingredients

3/4 cup cooked, mashed sweet potato
1/2 cup nut butter (i use peanut butter but almond butter or sunflower seed butter would be great)
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
2–3 Tbsp maple syrup (depending on desired level of sweetness)
2 Tbsp chia seeds
1/2 cup pepitas (shelled pumpkin seeds)
1/4 cup Craisins or raisins
1/4 cup oat flour (white whole wheat flour also works)
1 tsp baking soda

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Instructions

Combine sweet potato, peanut butter and eggs in a large bowl and mix well.
Add vanilla, cinnamon, maple syrup, chia seeds, pumpkin seeds and Craisins and stir to combine.
Add oat flour and baking soda and stir.
Scoop onto cookie sheet lined with parchment paper (8-12 cookies).
Bake at 375 degrees for 10-12 minutes.

These are fluffy and delicious. I used white chia seeds, in case you noticed they’re not black in the photos.

Healthy Sweet Potato Cookies FAQs

Can I use canned sweet potato puree instead of fresh homemade in this recipe?

Yes! Canned sweet potato puree will work just fine in this recipe.

Can I replace the sweet potato for pumpkin? Can I make pumpkin cookies instead of sweet potato cookies? Can you use canned pumpkin puree?

Yes! I get this question frequently and you can definitely replace the sweet potato with pumpkin if you’d like to! I almost always have a can of pumpkin in the pantry so I do this often.

Can I freeze sweet potato cookies?

Yes, these cookies freeze well! Just let them cool completely and then wrap in plastic wrap and tranfer to a freezer-safe bag. Let them thaw on the counter when ready to eat!

Could I make these with butternut squash?

Yes, canned squash can also be substituted for the sweet potato. I’ve even tried it with homemade roasted squash that I roast and puree until smooth.

And if you’re not craving sweet potato but have bananas to use, try these Banana Lentil Muffins instead!

Can I make gluten-free sweet potato cookies?

These cookies are gluten-free since they use oat flour (be sure to use certified gluten-free if needed). However, you can also make them with regular wheat flour if you have that on hand and don’t need them to be gluten-free.

How to reheat sweet potato cookies?

These cookies are great at room temperature but you can also pop them in the microwave for 10-15 seconds to warm them back up!

How do I make vegan sweet potato cookies without eggs?

Just replace the two eggs in this recipe with flax eggs.

Can I add oats to make sweet potato oatmeal cookies?

Yes, I would start with 1/2 cup of rolled oats and increase up to 1 cup if you like the texture.

How do I store sweet potato cookies to keep them soft?

Once cooled, store these cookies in an airtight container to help them stay soft and perfectly moist without drying out.

Other Sweet Potato Recipes That Are Delish!

Need more ideas? Try these:

Sweet Potato Waffles

These Sweet Potato Waffles are kid-friendly and perfect for breakfast, pre-workout fuel or an afternoon snack. Add some peanut butter in the middle for a fun waffle sandwich!

Grab the recipe!

Sweet Potato White Bean Bars

These Sweet Potato White Bean Bars are perfect for breakfast or snack time. They’re kid-friendly, nut-free and full of fiber!

Grab the recipe!

Gluten-Free Sweet Potato Brownies

These Gluten-Free Sweet Potato Brownies are flourless, sweetened with dates and full of chocolate flavor. They taste so good you’ll never believe they’re a healthy dessert!

Grab the recipe!

Sweet Potato Banana Muffins

These gluten-free Sweet Potato Banana Bites have just four main ingredients and make a great snack for both kids and adults!

Grab the recipe!

20+ Baked Sweet Potato Dessert Recipes

If you’re in the mood to bake with sweet potatoes, you’ll definitely find something that catches your eye in this round-up!

Click for recipe ideas!

35+ Sweet Potato Dinner Recipes

Need sweet potato dinner recipes? Here are 35+ recipes by category including slow cooker, with chicken or beef, vegetarian and more!

Grab the recipe!

Enjoy!
–Lindsay–

Carrot Pineapple Turkey Meatballs

Lindsay — Tue, 08 Apr 2025 04:00:00 +0000

Love turkey and pineapple recipes? These Carrot Pineapple Turkey Meatballs are easy to make and packed with vegetables. Prep them ahead of time and eat warm or cold for a quick lunch or dinner.

*Originally published 4/2019. Updated 4/2025*

Hi friends!

I’m excited to share these turkey meatballs with pineapple today. Many of you requested easy ground turkey recipes and I immediately knew I wanted to make meatballs. They’re one of my favorite easy protein sources because they can be eaten warm or cold and it’s so easy to play around with the flavor combos.

Easy Pineapple Turkey Meatballs For Dinner

For today’s version, I simply added some carrots to the food processor and processed them into tiny pieces (almost like carrot rice) so I could mix them into the turkey. Then I added some red pepper for extra veggies, green onions for flavor and some diced pineapple to help keep them moist.

By chopping the veggies extra small and adding the sweet element of pineapple, these turkey meatballs are kid-friendly and can be a great way to add veggies to dinner.

Why Pineapple and Turkey Works

Ground turkey and pineapple may seem like an unlikely combination but it really works! The mixture of the two helps make the perfect sweet and savory turkey meatballs

By saving the juice from the canned pineapple, you can easily make a quick glaze that’s slightly sweet like a teriyaki glaze but with much less added sugar. If you use fresh pineapple for the meatballs, you could sub orange juice for the glaze.

Ingredients for Turkey and Carrot Meatballs

To make these carrot pineapple turkey meatballs you just need a few basic ingredients, nothing fancy! Some of the things you’ll need:

Ground turkey – you could also sub ground chicken or even ground beef if you wanted to
Vegetables- bell peppers and carrots. Feel free to swap in something like diced mushrooms if you prefer.
Diced Pineapple – you’ll need to lightly chop the pineapple a bit further but I don’t like to use crushed pineapple because it’s harder to reserve the juice

You’ll combine these ingredients with more traditional ingredients like panko breadcrumbs, garlic, egg and seasonings.

To make the glaze you’ll need:

Pineapple juice – reserved from the pineapple in the meatballs
Maple syrup – to sweeten
Soy sauce (or tamari) and rice vinegar – for flavor. If you don’t have rice vinegar you could sup red wine vinegar or apple cider vinegar
Ginger- fresh is best
Cornstarch – to help thicken

How To Make Turkey Meatballs with Pineapple

Making these carrot pineapple turkey meatballs takes just a few simple steps:

Combine the meatball ingredients and form into meatballs.
Bake in the oven.
While the meatballs, combine the ingredients for the glaze, heat it up and let it reduce to thicken.
Gently toss the meatballs in the glaze and serve.

What To Serve with Pineapple Turkey Meatballs

These carrot pineapple turkey meatballs are fairly versatile and can be served in a variety of ways:

Serve in a bowl with rice and roasted veggies.
Serve on a Hawaiian-style bun or roll to make Hawaiin Turkey Meatball Sliders.
Eat them cold straight out of the fridge.
Add to lettuce wraps with grated veggies
Serve with an Asian cucumber salad or sauteed green beans or bok choy

Healthy Turkey Meatballs with Pineapple Recipe

Here’s how you make them:

Carrot Pineapple Turkey Meatballs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This Carrot Pineapple Turkey Meatballs recipe is easy to make and packed with vegetables, plus a pineapple glaze for extra flavor. Prep them ahead of time and eat warm or cold for a quick lunch or dinner.

Author: Lindsay
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
Yield: 20 meatballs

Ingredients

For the meatballs:

1 pound ground turkey
1 cup finely chopped carrots (i used the food processor)
1/2 cup diced red pepper
8 oz diced pineapple (in 100% juice, drain and reserve juice)
1/4 cup green onion, thinly sliced
1/2 cup panko breadcrumbs
1 egg
1/2 tsp garlic powder
1 tsp paprika
1/2 tsp salt

For the glaze*:

1/4 cup pineapple juice (or orange juice)
1/4 cup soy sauce
1–2 Tbsp maple syrup
2 Tbsp rice vinegar (or apple cider vinegar or red wine vinegar)
1–2 tsp fresh ginger (or ginger paste)
sriracha to taste, optional
1 Tbsp cornstarch + 1 Tbsp water

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Instructions

In a large bowl, combine turkey, carrots, peppers, pineapple, green onion, panko, egg and seasonings. (I chop the diced pineapple a little bit further into smaller pieces before adding)
Mix well and form into meatballs of desired size. This should make 20-24 larger meatballs or approximately 36 smaller meatballs.
Place on a baking sheet lined with parchment paper and bake at 400 degrees. Cook time will vary based on size of meatballs but should be 15-20 minutes. Flip meatballs once after 9 minutes. Check to make sure internal temperature reaches 165 degrees.
Meanwhile, in a small saucepan, combine pineapple juice, soy sauce, maple syrup, vinegar, ginger and sriracha and bring to a boil.
Reduce heat, mix cornstarch with water and add to sauce. Stir for 3-4 minutes until thickened. Taste and add more maple syrup, sriracha or ginger if needed.
Remove from heat. Once meatballs are done, brush with glaze and serve.

Notes

If you’re using fresh pineapple, you can sub orange juice for pineapple juice in the glaze.

You can also substitute a storebought teriyaki sauce or marinade for the glaze

These carrot pineapple turkey meatballs are so easy and flavorful. I added sriracha to half my glaze after glazing some without it for the kids. And I served with roasted broccoli and rice.

Turkey Meatballs with Pineapple FAQs

How do I cook carrot pineapple turkey meatballs in the air fryer?

To make these meatballs in the air fryer, cook at 400 degrees for 10 minutes, flipping halfway through. Check temperature using a meat thermometer and add more time if needed to reach 165 degrees F.

How do I make lean and green turkey meatballs with pineapple?

To add a green component to these carrot pineapple turkey meatballs, you could add 4 oz of chopped frozen spinach, thawed and squeezed to remove excess moisture. Or if you’re looking for another meatball recipe try these Mediterranean Meatballs.

Can I freeze turkey meatballs?

Yes, to freeze these meatballs cool completely and then transfer to an airtight storage container or freezer-safe bag.

What are some other healthy ground turkey and pineapple recipes?

If you love this combo, try one of these recipes:

Are these Hawaiian-style turkey meatballs?

This is not a traditional Hawaiian recipe but the inclusion of pineapple may remind people of other Hawaiin-inspired recipes.

Can you make pineapple chicken meatballs?

Yes, you could easily substitute ground chicken in this recipe.

Can you only make turkey meatballs with canned pineapple or could I use fresh?

If you want to use fresh pineapple in this recipe, you can, just be sure to chop it small and then you could substitute orange juice in the glaze.

Easy Ground Turkey Recipes

Enjoy!
–Lindsay–

Healthy Black Bean Brownies

Lindsay — Fri, 08 Nov 2024 06:54:00 +0000

These Easy Healthy Black Bean Brownies are kid-friendly, easy to make and full of fiber. They perfect for a healthy snack or dessert!

*Originally posted 2/22. Updated 11/24*

These black bean brownies are perfect for busy moms who want to add some extra protein and fiber to a healthy, kid-friendly snack. They’re made with simple ingredients and easy to make in a food processor.

Hi friends!

I’m excited to share the best black bean brownies with you guys today. To be honest, I would actually call these black bean bars since they’re not overly sweet and full of protein and fiber unlike traditional brownies, but people searching for this type of recipe want brownies, so that’s what we’ll call them! If you’re looking for healthy brownies without the beans, my Gluten-Free Sweet Potato Brownies are a longtime favorite around here.

If you’re a longtime reader, you know putting beans, lentils and veggies into baked goods is one of my specialties! Looking for some other kid-friendly snacks? Try these:

Why You’ll Love Black Bean Brownies

Just 8 affordable ingredients
Made with pantry staples
Freezer-friendly
Can’t taste the beans
A kid-friendly snack that contains protein and fiber

What are black bean brownies?

Do black bean brownies taste good?

Let’s address the most important question – taste! I’ve been getting requests for a muffin or bar recipe using black beans for several years now and I’ve always worried the bean taste would be stronger and more noticeable than white beans so I’ve avoided them. But I’m here to tell you that the beans are totally hidden in this recipe! If you didn’t know they were in there you would never guess.

Baking with Beans

Are black bean brownies good for you?

Yes! These black bean brownies make a great addition to a healthy diet. They are full of fiber and protein which means that instead of just spiking your blood sugar, they will actually help stabilize your blood sugar and keep you full for a longer period of time. Plus they taste good so they’re enjoyable to eat!

What do black beans replace in baking?

I usually think of beans as an addition to baked goods rather than a replacement for something else because I like to think about all the benefits they add. However, beans are known for being a good substitute for some of the butter and/or oil in typical baked goods.

What are the health benefits black beans and the benefits of baking with beans? Are black beans high in protein?

So what are the benefits of baking with beans? It’s an easy way to add protein and fiber! You can also use pureed beans to replace some of the butter in recipes for cookies and other baked goods. I tend to puree whole beans, lentils etc into my baked goods but you can also by things like chickpea flour and experiment with replacing up to half your wheat flour.

You’ll be adding fiber, protein and other nutrient like B6, potassium, zinc and antioxidants. Black beans have 8g of protein and 7g of fiber per 1/2 cup serving.

Healthy Recipes with Black Beans

If you’re looking for some more healthy recipes with black beans:

Are these allergy-friendly black bean brownies?

These black bean brownies are naturally dairy-free. With a few adjustments they can also be vegan and/or gluten-free making them a great choice for many people!

Vegan Black Bean Brownies

This particular recipe uses 2 eggs. To make them vegan, try replacing the eggs with flax eggs. One flax egg = 1 Tbsp ground flax + 3 Tbsp water. Mix and let sit 5 min before using. Be aware that this may change the texture of the recipe a bit.

Healthy Gluten-free Black Bean Brownies

Are black bean brownies gluten-free?

Simply adding black beans to these brownies doesn’t make them gluten-free unless you also make changes to the flour. I’ve tried leaving the flour out of this recipe and they taste great, they’re just a bit more crumbly. I’d definitely recommend trying these Gluten-Free Sweet Potato Brownies.

It’s also super easy to make these black bean brownies gluten-free. The only thing you need to replace is 1/3 cup flour. I’ve had success using a 1:1 gluten-free blend like King Arthur Measure for Measure (aff link).

Flourless Black Bean Brownies

I have tried leaving the flour out and didn’t like them as much in this particular recipe. If you really wanted to make them flourless, I would try subbing 1/2 cup mashed cooked sweet potato for the flour! If you try it, let me know how it goes!

Or try one of these: No Flour Black Bean Brownies or Fudgy Black Bean Brownies.

How To Make Healthy Black Bean Brownies

What are black bean brownies made of?

Let’s review the ingredients you’ll need for this recipe:

Black beans – I’d look for no-salt-added or rinse them after draining
Eggs
Oil – I use avocado oil because of it’s mild flavor
Maple syrup- You could probably replace with white sugar but I’ve only tested using maple syrup
Vanilla extract – Adds important flavor!
Flour – I use white whole wheat flour. I tried making these flourless but think a little bit of flour really helps keep them from being too crumbly.
Baking soda
Pinch of salt
Cocoa powder- I use Hershey’s Special Dark Cocoa Powder
Chocolate chips – either mix throughout or sprinkle on top before baking

How To Make Black Bean Brownies Step-by-Step

If you have a food processor, making these brownies is super easy. Just add beans, eggs, oil, maple syrup and vanilla and blend until smooth. Add flour, cocoa powder, baking soda and salt and blend again. Mix in some chocolate chips and pour into a pan.

Mom Hack: Instead of mixing in chocolate chips, sprinkle a few on top of the pan before baking. They will visually entice the kids without adding a ton of extra sugar!

Can I make these black bean brownies if I don’t have a food processor?

Yes! If you have a high-powered blender you can probably add all your ingredients to the blender and blend. Or, grab your blender and combine the beans, eggs, oil and maple sryup. Blend until smooth then transfer to a bowl and add the remaining ingredients.

How long to bake black bean brownies?

This can depend on your preference. I bake mine for about 14 minutes. These brownies are a more cakey than fudgy but if you want them a bit more fudgy you can underbake them by a minute or two.

Peanut Butter Black Bean Brownies

For an extra fun twist, try swirling some natural peanut butter through the batter before you bake these brownies!

Best Easy Black Bean Brownie Recipe

Here’s the official recipe:

Best Black Bean Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

These Healthy Black Bean Brownies are kid-friendly, full of fiber and perfect for a snack or dessert!

Author: Lindsay
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes
Yield: 12 brownies

Ingredients

1 (15 oz) can black beans, drained (approx 1.75 cups)
2 eggs
1/3 cup oil (I use avocado oil)
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup flour (I use white whole wheat)
1/3 cup cocoa powder (unsweetened)
1 tsp baking soda
pinch of salt

1/3 cup chocolate chips

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Instructions

In a food processor, combine black beans, eggs, oil, maple syrup and vanilla and process until smooth.
Add flour, cocoa powder, baking soda and salt and process until just combined.
Pulse in chocolate chips or save to sprinkle on top.
Spoon into a greased or lined 9×9 baking pan.
Bake at 375 for 14-15 minutes.

Notes

If you don’t have a food processor, you should be able to use a high-powered blender!

Thanks to a food processor, these come together super quickly!

Black Bean Brownies Meal Prep Ideas:

Make a double batch and freeze half for a busy week!
Serve for breakfast with some yogurt or a glass of milk.
Pack in lunch box with a sandwich, fruit and some crackers.
Set out a plate for an easy after school snack.
Serve warm with ice cream for dessert!

Healthy Black Bean Brownies FAQs

Can I make these brownies in a muffin tin?

Yes! These work great as muffins. You’ll have to play around with the cooking time depending on the size of your muffins but I would start checking them around 15 minutes.

Can black bean brownies be frozen?

Yes! Cool completely and cut into squares. Then transfer to a freezer-safe bag and freeze up to 3 months. To thaw, simply take them out and let them thaw on the counter.

How to store black bean brownies/Should you refrigerate black bean brownies?

I store mine on the counter for up to 3 days. After that I transfer to the fridge but you can store them in the fridge from the beginning if you want.

Are black bean brownies good for diabetics?

This recipe works well for my husband who is a type one diabetic. While there’s still sugar in the recipe, the beans add some protein and fiber to help reduce the insulin spike. You could also try replacing the maple syrup with a sugar alternative. Read more about sugar alternatives here.

Are low sugar black bean brownies healthier?

Just because brownies have black beans doesn’t automatically make them healthy. But this particular recipe is healthier than a lot of brownie recipes. It contains a whole can of black beans and is fairly low in added sugar.

What are good substitutes for black beans in brownies? Can I substitute the black beans for white beans?

I have not tried white beans for this particular recipe, but I do have several recipes baking with white beans and they always work great so I think it’s safe to say you could use white beans in this recipe. I typically use great northern beans in baking.

Can I substitute black beans for kidney beans?

Again, I haven’t tried it, but I think kidney beans have a fairly mild flavor that could easily be hidden by the cocoa powder so I think it’s worth a try!

Kid-Friendly Black Bean Brownies

Need more healthy dessert ideas?

Want more dessert ideas? Try:

These black bean brownies are an easy, kid-friendly snack. They are budget-friendly, lower in added sugar and higher in fiber than traditional brownies.

Enjoy!
–Lindsay–

Roasted Vegetable Pasta Salad

Lindsay — Mon, 30 Sep 2024 04:00:00 +0000

This Roasted Vegetable Pasta Salad is a simple, healthy side dish recipe. Choose your favorite veggies, then add some bacon, goat cheese and an easy balsamic dressing.

*Originally published 10/2017. Updated 10/2024*

Hi friends!

Popping in today to share a fun new pasta salad recipe with you guys.

This Roasted Vegetable Pasta Salad is packed with…you guessed it…roasted veggies! The best part about this recipe is that it’s so easy to customize with your favorite vegetables.

Some of my favorites include Brussels sprouts, green beans, red peppers and sweet potatoes. I also often use broccoli and sometimes I’ll throw in some carrots.

It’s best to choose vegetables that all cook similarly so if you’re going to use carrots, chop them fairly small and know that they might still have a little crunch to them compared to vegetables like brussels sprouts, green beans and peppers.

I like that for a little texture variety but it’s something to consider. If you don’t like that, swap carrots for broccoli or sweet potatoes.

Another great thing about this recipe is that you can use pretty much any kind of pasta. I’ve made it with ravioli, tortellini, elbows and spirals and they all work just fine.

Ingredients for Roasted Vegetable Pasta Salad

Here’s what you need to make this pasta salad:

Roasted vegetables -Brussels sprouts, broccoli, sweet potatoes, green beans and bell peppers are all great options.
Pasta – use your favorite type! I personally prefer tortellini or spirals
Goat cheese– a few goat cheese crumbles really add a nice flavor to this pasta salad
Bacon – Another great way to add flavor and a bit of texture
Homemade dressing– I use a simple homemade balsamic dressing which includes a mix of oil, balsamic vinegar, mustard, maple syrup or honey and garlic.

How To Make Roasted Vegetable Pasta Salad

Making this pasta salad is pretty simple!

Cook your pasta.
Roast your vegetables.
Mix pasta and veggies with cooked, diced bacon and goat cheese.
Make the homemade dressing.
Stir everything together and serve!

Vegetable Pasta Salad Recipe

Here’s how you make it:

Roasted Vegetable Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This Roasted Vegetable Pasta Salad is a simple, healthy side dish recipe. Choose your favorite veggies, then add some bacon, goat cheese and an easy balsamic dressing.

Author: Lindsay
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes
Yield: serves 4-6

Ingredients

3 cups spiral pasta (or your favorite type)
4 cups chopped vegetables (green beans, Brussel’s sprouts, peppers, sweet potatoes, etc – more if desired)
4 strips bacon, cooked and diced
approx 2 oz goat cheese, crumbled (more or less if desired)
1/2 cup oil (I use avocado oil)
1/4 cup balsamic vinegar
1 Tbsp Dijon mustard
1 – 2 Tbsp maple syrup or honey (depends on desired sweetness)
1/4 tsp salt
1 clove of garlic grated with microplaner, optional

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Instructions

Cook pasta according to package directions. Drain and run under cold water to stop the cooking process once cooked.
While the noodles cook, spread vegetables on a sheet pan, spray with oil and sprinkle with salt. Roast at 400 degrees F for 15-20 minutes (depending on your desired degree of doneness).
Combine cooked pasta and veggies in a large bowl, along with chopped bacon and goat cheese crumbles and gently stir to combine.
Combine oil, vingar, mustard, maple syrup, salt and garlic(if using) in a jar with a lid and shake until well combined. Taste and add more sweetener if needed.
Pour half the dressing over pasta salad and toss to coat. Taste and add more dressing if desired.

Notes

Be sure to chop vegetables fairly small so they cook in 15-20 minutes.

Quick, easy and delicious. If you want to, you could add some leftover chicken into the mix as well!

Roasted Vegetable Pasta Salad FAQs

Do you serve this roasted vegetable pasta salad cold?

Totally up to you! This pasta salad tastes great warm, cold or room temperature. Keep in mind if you serve it warm, the goat cheese will melt.

How to store roasted vegetable pasta salad?

Store in an airtight container in the fridge for 3-4 days.

What are the best vegetables for vegetable pasta salad?

It’s best to choose vegetables that all cook in a similar time – broccoli, Brussels sprouts, red peppers, sweet potatoes and green beans all cook in about 20 minutes. Carrots can also cook in that time frame when chopped small.

If you’re worried, cook carrots on a separate baking sheet so they can cook a few extra minutes without overcooking the other vegetables.

Could you make this a grilled vegetable pasta salad?

Absolutely. Keep everything the same, just swap grilled vegetables for the roasted ones.

What are some other vegetable pasta salad recipes?

Here are a few others to try:

Or try this Creamy Tomato Chicken Pasta.

Best dressing for roasted vegetable pasta salad?

I tend to prefer balsamic or honey mustard but Italian is also a classic. Here are some easy homemade dressings to choose from:

What to serve with vegetable pasta salad?

Choose your favorite protein! This would be great with a side of marinated chicken or steak. Or you could mix some chicken sausage right in.

Try:

Easy Vegetable Pasta Salad

Enjoy!
–Lindsay–

Easy Banana Oat Bars

Lindsay — Thu, 18 Jul 2024 04:00:00 +0000

These Easy Banana Oat Bars are gluten-free, dairy-free, kid-friendly and make the perfect snack. Grab the kids and try this recipe today!

*Originally published in Jan 2017. Updated July 2024*

Hi friends!

These Healthy Banana Oat Bars are a kid favorite around here and they’re so darn easy. We make them frequently because they’re pretty forgiving. They don’t require exact measurements and always taste good. Plus I always have ripe bananas on hand.

Looking for other banana recipes? Find all my banana recipes here including things like Lentil Banana Muffins and Banana Flax Muffins.

Plus they’re the perfect recipe for having the kids help! You guys know I’m a huge proponent of kids in the kitchen! Here’s the Ultimate Guide for Teaching Kids To Cook and I’ve got a whole roundup of Kid-Friendly Baking Recipes if you’re looking for a place to start.

Ingredients for Healthy Banana Oat Bars

So what ingredients do you need for these banana breakfast bars?

Bananas – The riper the better because we don’t add a ton of added sugar to this recipe.
Oats – Rolled oats work best. Instant oat will change the texture.
Peanut Butter – Adds some healthy fats and boosts the protein content.
Maple syrup – Depending on how ripe your bananas are, you can adjust how much maple syrup you need. You could also sub regular sugar or leave it out completely.
Egg- adds some structure.
Baking powder – adds a little lift to the bars.
Vanilla and cinnamon – for flavor!
Chocolate chips – optional.

As you can see, there’s nothing fancy and you probably have all these ingredients on hand already!

How To Make Banana Peanut Butter Oatmeal Bars

Making these bars couldn’t be easier!

Mash the bananas in a large bowl.
Mix in the peanut butter, maple syrup, egg and vanilla and stir until well combined.
Stir in the oats, baking powder, cinnamon and chocolate chips.
Pour into an 8×8 or 9×9 pan and bake.

Grab your kids and head to the kitchen to make these today!

Healthy Banana Oat Bars Recipe

Easy Banana Oat Bars

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4.8 from 9 reviews

These Easy Banana Oat Bars are gluten-free, kid-friendly and make the perfect snack.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 8×8 or 9×9 pan

Ingredients

1 cup ripe bananas (approx 3 medium-large)
1/2 cup peanut butter
2–4 Tbsp maple syrup
1 egg
1 tsp vanilla
2 cups rolled oats
1/2 tsp baking powder
1 tsp cinnamon
optional mix-ins: chocolate chips, hemp seeds, ground flax

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Instructions

Mash bananas in a bowl.
Add peanut butter, maple syrup and egg and mix well.
Stir in oats, cinnamon, baking powder and chocolate chips and mix until combined.
Pour into a 8×8 baking pan lined with parchment paper.
Bake at 350 for 20-22 minutes.
Let cool, cut and serve.

Notes

This recipe is very forgiving. A little extra banana or oats won’t hurt. You can leave out the maple syrup or chocolate chips if you want.

Feel free to bake in a 9×9 pan if desired. Bars will just be a bit thinner.

See what I mean by super easy? This recipe is very forgiving. If your measurements aren’t exact, don’t worry!

You can use an 8×8 pan for thicker bars or a 9×9 pan if you like them a bit thinner.

Banana Oat Bars FAQS

Can I make blueberry banana oat bars?

Yes! Feel free to substitute fresh or frozen blueberries for the chocolate chips if you prefer.

How to make chocolate banana oat bars?

Try adding 1/4 cup cocoa powder to give these a chocolate twist. If using cocoa powder, I would use 1/4 cup maple syrup as well.

How to make vegan banana oat bars?

To make these bars vegan, sub 1/4 cup applesauce for the egg.

How to store these bars?

Once the bars are cooled and cut, you can store in a container on the counter for 3-4 days.

Are these gluten-free banana oat bars?

Yes! This recipe is naturally gluten-free. Be sure to use certified gluten-free oats if needed.

How can I make no-bake banana oat bars?

These bars require an oven but if you’re looking for a no-bake recipe, try these No Bake Peanut Butter Banana Oat Bars.

Can these be carrot banana oat bars?

Yes! You could easily add 1/2 – 3/4 cup of shredded carrots to these bars!

How can I make 4 ingredient banana oat bars?

The 4 main ingredients in these bars are mashed bananas, peanut butter, oats and an egg so if you really want to keep it simple you can try that. The cinnamon, vanilla, and maple syrup just add a little more flavor. Mix-ins are extra ingredients but a fun way to customize these bars to your liking.

Chocolate Chip Banana Oat Bars

Let’s chat:

Do your kids help you in the kitchen? What’s your favorite thing to make?

Enjoy!
–Lindsay–

Pumpkin Yogurt Dip

Lindsay — Tue, 22 Aug 2023 04:00:00 +0000

This recipe for Pumpkin Yogurt Dip is made with just a few simple ingredients and is the perfect afternoon snack! Try it paired with cinnamon and sugar tortilla chips or graham crackers.

*Originally published 9/2015. Updated Aug 2023*

Hi Friends!

Pumpkin season is here again and lately we’ve been loving this Pumpkin Yogurt Dip, especially for an afternoon snack. It’s so easy to whip up and my kids love helping me make the cinnamon and sugar tortilla chips to go along with it. This may be evident by the heavy-handed amount of cinnamon on some of the chips

Recipe for Pumpkin Yogurt Dip

Easy Pumpkin with Yogurt Idea

This Pumpkin Yogurt Dip recipe is SUPER easy! But if you’re pressed for time, you can make it even easier by pretty much just combining vanilla yogurt and pumpkin puree, topping with a little cinnamon and serve it with graham crackers.

To jazz things up a little, I made myself some cinnamon and sugar tortilla chips because they’re equally as easy and fun for dipping but you could also take a lesson from my two-year-old and just eat it straight out of the bowl with a spoon.

Here’s how you make it:

Pumpkin Yogurt Dip Recipe

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5 from 1 review

This Pumpkin Yogurt Dip recipe is made with just a few simple ingredients and is the perfect afternoon snack! Try it paired with cinnamon and sugar tortilla chips or graham crackers.

Author: Lindsay L

Ingredients

1 cup plain yogurt (Greek or regular)
3/4 cup pumpkin puree
1/2 – 1 tsp cinnamon
1/2 tsp vanilla extract
1/4 – 1/2 tsp ginger (ground,dried)
1 – 2 Tbsp maple syrup

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Instructions

Combine ingredients in a small bowl.
Stir to combine.
Taste and adjust spices and sweetener if needed.

Notes

To make the Cinnamon and Sugar tortilla chips, cut whole wheat tortillas into triangles. Spray with oil or brush lightly with oil or melted butter. Sprinkle with cinnamon and sugar and bake at 350 for 12 min, flipping once.

To make this even easier, start with vanilla yogurt and skip the vanilla extract and maple syrup.

Be sure to use two baking sheets if necessary for the chips so you don’t crowd the pan. I only put the cinnamon and sugar on one side but you could certainly repeat the process once you flip them over if desired.

Pumpkin Yogurt Dip FAQs

Can I use pumpkin pie spice in this yogurt dip? What is a substitute for pumpkin pie spice?

Yes! Pumpkin pie spice is typically a mix of cinnamon, nutmeg, cloves and ginger. If you like those flavors, you could definitely swap the cinnamon and ginger for pumpkin pie spice!

To make your own pumpkin pie spice, try a ratio of 1/2 tsp cinnamon and 1/4 tsp ginger and nutmeg.

Can I make this a Greek yogurt pumpkin dip?

Yes! You can use whatever yogurt you want, whether that’s regular yogurt, Greek yogurt or a dairy-free alternative yogurt.

Can I use vanilla yogurt? Can I substitute cool whip?

Yes! My kids love when I swap plain yogurt for vanilla to add a little extra sweetness. If you do use vanilla, you can reduce or eliminate the maple syrup to cut back on the added sugar if you want to.

You could also try thawing coolwhip in the fridge and using that in place of yogurt!

If I use vanilla yogurt, do I still add vanilla?

It’s up to you! I love vanilla so I do still add vanilla extract when I use vanilla yogurt but you could try leaving it out, tasting it and then adding a little if you want to.

How to make this without the yogurt or cool whip?

If yogurt and cool whip are not available, you could try cream cheese. You could also blending in silken tofu.

Or you could go a different direction and try a mix of pumpkin puree, peanut butter and a chickpea base like this Peanut Butter Cookie Dough Dip.

Do you use pumpkin puree? Is it pumpkin puree or pumpkin pie filling?

This recipe uses 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has spices and sugar already mixed in. For a shortcut, you could try just mixing

Can you freeze pumpkin dip?

I would not recommend freezing this dip since it’s yogurt-based and then yogurt might crystalize and get watery when thawing.

Got leftover pumpkin?

Pumpkin Bread with Yogurt

If you’re looking for a great pumpkin bread recipe, try my Easy Pumpkin Bread. To make it pumpkin yogurt bread, try replacing half the butter with yogurt.

Or if you want gluten-free pumpkin bread, try my Gluten-Free Pumpkin Bean Bread.

Pumpkin Yogurt Muffins

While I don’t have a recipe for pumpkin muffins with yogurt, I do have these Gluten-Free Pumpkin Yogurt Bars which are one of my absolute favs. You could probably try them as muffins if you wanted!

I also love these Pumpkin Gingerbread Muffins. The perfect transition from Fall to Winter.

Healthy Canned Pumpkin Recipes

Way back when I first wrote this post, I teamed up with some food blogger friends who also created some delicious canned pumpkin recipes you should check out:

Enjoy!
–Lindsay–

Sweet and Spicy Oven Roasted Brussels Sprouts with Chicken Sausage

Lindsay — Tue, 29 Sep 2020 04:00:00 +0000

These Sweet and Spicy Oven Roasted Brussels Sprouts with chicken sausage make the perfect sheet pan dinner. And the two-ingredient sauce couldn’t be easier!

Hi friends!

I’ve got a super-easy dinner idea to share with you and it’s perfect for Fall! Lately we have fallen in love with brussels sprouts over here, which is so hilarious to me because I grew up hating them. My dad loves them and I always thought they were so gross. But in an effort to up my cruciferous vegetable intake, I decided to give them another try and I’ve discovered that oven roasted brussels sprouts are much better than steamed and if you add a sweet and spicy sauce, they’re a winner for sure.

The sweet and spicy sauce was inspired by my fellow RD Kim who just released an awesome cookbook called How To Cook Vegetables (aff link). If you’re looking for some fun new ways to try veggies, definitely check it out!

Sweet and Spicy Oven Roasted Brussels Sprouts

I’ve been making this meal at last once a week for the past month and the brussels sprouts themselves at least twice a week! My favorite hot sauce is the Jalapeno Condiment from Yellowbird Foods. It’s got a kick but isn’t overwhelming. They’ve also got a serrano and habenero version if you want more heat! To balance out the spicy I use maple syrup.

And to turn this into an easy dinner, I add chicken sausage to roast along with the sprouts and then cook some sweet potatoes on another sheet pan. You could also microwave a couple sweet potatoes ahead of time and just reheat them!

Here’s the super simple recipe:

Sweet and Spicy Oven Roasted Brussels Sprouts with Chicken Sausage

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These Sweet and Spicy Oven Roasted Brussels Sprouts with chicken sausage make the perfect sheet pan dinner. And the two-ingredient sauce couldn’t be easier!

Author: Lindsay

Ingredients

1 pound brussels sprouts
spray oil and sea salt
3–4 pre-cooked chicken sausages
2 Tbsp hot sauce (I like Yellowbird jalapeno condiment. Something like sriracha would also work)
2–3 tsp maple syrup

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Instructions

Cut the ends off the brussels sprouts and cut them into quarters.
Arrange on a large sheet pan along with sliced chicken sausages.
Spray with oil and sprinkle with salt.
Roast at 400 degrees for 20-25 minutes or until brussels sprouts reach desired level of doneness.
Mix hot sauce and maple syrup in a small bowl. Taste and adjust as needed.
Remove pan from oven, pour sauce over top and stir to coat.

Notes

I usually throw a second pan in the oven at the same time with some sweet potatoes to roast. You may need to increase the cooking time on the brussels sprouts if you do this!

If you don’t like brussels sprouts, try broccoli or cauliflower.

I never even measure for the sauce. Just a few squirts of hot sauce and a dash of maple syrup does the trick!

Easy right? If you think you don’t like brussels sprouts, definitely try this combo. And if you still don’t like them, you could sub broccoli or cauliflower.

Enjoy!
–Lindsay–

Maple Cinnamon Sunflower Seed Butter

Lindsay — Thu, 03 Sep 2020 04:00:00 +0000

This Maple Cinnamon Sunflower Seed Butter is nut-free, allergy-friendly and a fun way to change things up from traditional nut butter. Easy to make at home and perfect for nut-free schools and daycares.

*Originally published June 2015*

Hi Friends!

Back to school season is here and this Maple Cinnamon Sunflower Seed Butter is is must-try recipe. It’s an easy substitute for the peanut butter or almond butter you typically use toast or sandwiches with and it’s incredibly easy to make at home. Plus it’s perfect if your school or daycare is nut-free.

Although I typically prefer my nut butter to use just two ingredients, nuts and salt, I’ve decided that adding a couple extra ingredients to this version is worth it. Especially if your kiddos are used to eating peanut butter.

Sunflower seeds have a bit of a different taste and while they don’t taste bad, I’ve found that adding a little extra sweetness and flavor is helpful when introducing a new food like this. As they adjust to the taste, you can always decrease the amount of maple syrup you add.

Maple Cinnamon Sunflower Seed Butter

For this seed butter, you need just a few simple ingredients:

Sunflower seeds – I made this with both roasted and raw sunflower seeds and prefer to use roasted. If you choose raw, you can toast the seeds in the oven for 10 minutes or so to help release their natural oils but for me, buying them roasted is easier because I can skip that step.
Cinnamon – Adds so much flavor.
Maple syrup – for sweetness. Start with a little and add more as needed.
Vanilla – Optional but another way to add flavor.
Salt – as much or as little as you’d like!

And that’s it! The maple, cinnamon and vanilla add a fun twist to classic, plain nut and seed butter. Use it on sandwiches, smoothies, or sauces or add to your morning oatmeal. And if you’ve never made nut or seed butter at home, consider this a kick in the pants, encouraging you to give it a try. And add some flavor to make things a little more exciting!

Here’s how you make it:

Maple Cinnamon Sunflower Seed Butter

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5 from 5 reviews

Author: Lindsay L

Ingredients

2 cups sunflower seeds (I used roasted unsalted)
1–2 Tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla extract, optional
pinch of salt

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Instructions

Combine sunflower seeds, cinnamon and salt in a food processor and process 7-10 minutes until desired consistency is reached.
Add maple syrup and vanilla, if using. Pulse a few times to mix and transfer to storage container.

Notes

Don’t add the maple syrup or vanilla at the beginning as it may cause the seed butter to seize up.

If your sunflower seeds are raw, spread on a baking sheet at bake at 350 for 10 minutes prior to processing.

Feel free to adjust the maple, cinnamon and vanilla to fit your flavor preference. Just know that if you add more liquid after you’ve already got it nice and creamy, it will probably seize up for a little while. Just let the processor continue to run and it will smooth back out! The batch in the pictures is made with raw sunflower seeds so it didn’t get quite as smooth as it does when you start with roasted sunflower seeds.

Enjoy!
–Lindsay–

Asian Farro White Bean Bowls

Lindsay — Mon, 11 May 2020 04:00:00 +0000

This Asian Farro White Bean Bowls recipe is perfect for a quick and easy vegan dinner. Ready in 15 minutes and full of flavor.

Hi friends!

I’ve got a quick and easy recipe to share today. It’s vegetarian (vegan actually) but still packs a protein punch thanks to the farro and great northern beans and it comes together super quickly.

I love that these Asian Farro White Bean Bowls can be eaten hot or cold, depending on your preference. And the easy peanut sauce adds lots of flavor without being overly complicated. I’ve been enjoying it for both lunch and dinner for the past couple of weeks.

After eating my Instant Pot Asian Peanut Noodles on repeat for several months, I wanted to change things up a little bit but keep the same flavor profile because I just love it so much.

First I swapped noodles for farro, went with white beans instead of chicken, and packed it with riced veggies. Don’t let riced veggies intimidate you. Basically all it means is finely chopped and really all you have to do is pull out the food processor. My veggies of choice were carrots and broccoli slaw. Just dump half a bag of broccoli slaw into the food processor and process for about 10 seconds. For the carrots, I just toss in some big chunks of carrots and let it process until they’re finely chopped.

Asian Farro White Bean Bowls

This comes together super quickly because you really don’t have to cook the riced veggies very long. I saute for about 5 minutes so they’re cooked a little bit but still have a bit of crunch. If you don’t have beans, you could use chickpeas. You could even add meat if you wanted to.

Here’s the recipe:

Asian Farro White Bean Bowls

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This Asian Farro White Bean Bowls recipe is perfect for a quick and easy vegan dinner. Ready in 15 minutes and full of flavor.

Author: Lindsay
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 minutes
Yield: serves 4

Ingredients

3/4 cup uncooked farro
1 Tbsp oil
2 cloves garlic, minced
1 cup riced broccoli slaw (about half a 10oz bag)
1 cup riced carrots (approx 6 oz)
1 (15oz) can great northern beans, drained and rinsed
1/3 cup peanut butter
2 Tbps soy sauce
2 Tbsp rice vinegar
2 Tbsp maple syrup
2 tsp fresh grated ginger (I use refrigerated ginger paste)
sriracha to taste (optional)
1/4 cup sliced green onions
1/4 cup chopped peanuts

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Instructions

Cook farro according to package directions.
Heat oil and garlic in a large saute pan over medium heat. Add riced veggies and cook for 5 minutes.
Add cooked farro and white beans and heat an additional 2-3 minutes.
In a bowl, combine peanut butter, soy sauce, rice vinegar, maple syrup, ginger and sriracha if using. Mix well with a whisk or fork.
Pour peanut sauce into the pan and mix well to combine.
Serve and top with green onions and chopped peanuts.

Notes

You could use cannellini beans or chickpeas instead of great northern beans. Or sub chicken.
To rice veggies, place in a food processor and process until finely chopped. If you don’t have a food processor you can finely chop by hand, the texture just might be a little different.
If your sauce is too thick, thin with broth or water.
Add additional green onions and peanuts if desired.
For a saucier version- use 1/2 cup peanut butter, 3 Tbsp soy sauce, rice vinegar and maple syrup

What do you think? I promise you it’s worth a try!

Enjoy!
–Lindsay–

Sweet Potato White Bean Bars

Lindsay — Sun, 26 Apr 2020 04:00:00 +0000

These Sweet Potato White Bean Bars are perfect for breakfast or snack time. They’re kid-friendly, nut-free and full of fiber!

Hi friends!

Meet my Sweet Potato White Bean Bars…my latest creation and a snack that all three of my kids enjoy. My neighbor recently ordered 6 russet potatoes in her grocery pickup order and since they were all out, they gave her 40 (yes forty) sweet potatoes instead. When she asked if I could use some, I knew a new recipe was in order.

If you’ve been around awhile, you may have already tried my White Bean Muffins. My youngest LOVES great northern beans so I’ve taken to stocking the pantry with them and after I made those muffins, I found they’re great for baking because they have a very mild flavor. They pair great with sweet potatoes!

Baking with White Beans Recipes

Want more ways to use beans in baking? Try:

If you’re looking for more recipes using sweet potatoes, here are 20+ Baked Sweet Potato Recipes.

Sweet Potato White Bean Bars

I also love using sweet potatoes in baked goods. Have you tried my GF Sweet Potato Brownies , Sweet Potato Protein Cookies or Sweet Potato Banana Bites? I wanted to combine sweet potatoes and beans and I also wanted to make a snack that was nut-free (my white bean muffins have peanut butter in them).

So behold these bars! These were approved by all three of my kids. To be honest I was shocked that my older two liked them. But I’m not complaining. They prefer them warm so I usually warm them up in the microwave before serving. And my youngest ate half the pan after the first batch so I had to make a second batch to photograph for this post!

Sweet Potato White Bean Bars are the perfect addition to breakfast or lunch and also make a great snack. Plus they’re nut-free so they’re safe for school! Here’s how you make them:

Sweet Potato White Bean Bars

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5 from 47 reviews

These Sweet Potato White Bean Bars are perfect for breakfast or snack time. They’re kid-friendly, nut-free and full of fiber!

Author: Lindsay
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 minutes
Yield: 12 bars

Ingredients

1 (15 oz) can great northern beans (drained and rinsed)
3/4 cup cooked mashed sweet potato
2 eggs
1/3 cup maple syrup
1/3 cup oil (i use avocado oil)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking soda
2/3 cup white whole wheat flour
1/4 cup hemp seeds (optional)
1/2 cup chocolate chips

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Instructions

Preheat oven to 375 degrees.
In a food processor, combine beans, sweet potato, eggs, maple syrup, oil and vanilla. Process until smooth.
Add cinnamon, baking soda, flour and hemp hearts and process until combined.
Add chocolate chips and pulse a few times.
Spoon into a 9×9 pan lined with parchment paper.
Bake at 375 degrees for 20-22 minutes.
Let cool, cut and serve. Store in the fridge.

Notes

You could try cannellini beans or chickpeas but i think they have a stronger flavor than great northern beans.
To cook the sweet potato I just stab several times with a knife, microwave 5-6 minutes and then cut open to let cool before mashing into the measuring cup.
You could sub chia seeds or some ground flax for the hemp hearts.
I haven’t tried any substitutions for the flour. You could try oat flour to make them gluten-free.

Have I mentioned how much I love my Cuisinart 11-cup food processor for baked goods? (Aff link) I’m really not sure why I even bother putting it away. I use it pretty much every day.

If you try these bars and like them, please leave a rating and pin them on pinterest!

Enjoy!
–Lindsay–