Protein-Packed Vegetarian Baby Food: Bean and Sweet Potato Cakes with Zesty Lime Dip
These were sooo good! They paired perfectly with the yogurt lime dipping sauce. We’re always looking for recipes with good vegetarian protein and iron sources and this one checks all the boxes. We made extra for ourselves, adding in salt and garlic powder and they were so YUMMM!
If you're looking for a tasty and healthy meal for your baby, definitely give this one a try 😋
This recipe is vegetarian and gluten-free and can be made dairy-free by subbing out the yogurt!
See our IG Post for more details on how this came out! :)
Ingredients
Makes a whole tray of 1 inch patties plus seven 3 inch patties for the adults!
The Cakes
2 cups black beans, drained
1 cup peeled and grated sweet potato
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 cup almond flour
2 eggs, beaten
The Dip
1/2 cup plain full fat yogurt (can sub for non-dairy if desired)
1/2 teaspoon grated lime zest
2 teaspoons lime juice
2 teaspoons chopped fresh cilantro
Note: the dip on its own is VERY lime-y but when paired with the cakes, the lime flavor mellows out and balances nicely.
Instructions
The Cakes
Preheat the broiler. Line a baking sheet with parchment paper
Mash the black beans and then mix them with the sweet potato, onion powder, cumin, almond flour, and egg. Mix with a spoon.
Make 1 inch balls with the mixture and then place them on the prepared tray. Flatten them gently with the back of a spoon.
Broil until golden brown, approximately 7-8 minutes one side and then flip them over and cook the other side for another 3 minutes. Our indicator for making sure they're done is testing the temperature - we just make sure it's over 165 Degrees Fahrenheit. Store in the fridge for up to 3 days or freezer up to a month.
The Dip
Mix all the ingredients in a bowl. Store in the fridge for up to 3 days.
Recipe adapted from The Big Book of Organic Baby Food
