Sweet Potato Kale Power Puffs

• Vegan
• Gluten free

• Produce

  • 1 cup Kale, frozen
  • 7 oz Pumpkin puree
  • 2 Sweet potatoes, large

• Canned Goods

  • 1 cup Applesauce, unsweetened
  • 2 cups Chicken or vegetable broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Cinnamon, ground
  • 1 Himalayan pink salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on runningforrubies.com

Description

Ingredients

• 2 large sweet potatoes, diced
• 1 cup uncooked quinoa
• 2 cups chicken or vegetable broth
• 1 cup frozen chopped kale OR 2 cups fresh kale, finely chopped
• 1 cup unsweetened applesauce
• 7 oz. pumpkin puree (half a small can)
• 1 Tbs extra virgin olive oil
• Himalayan pink salt, to taste
• Ground Cinnamon, to taste

Directions

• Steam or boil diced sweet potatoes until soft
• Cook quinoa in chicken or vegetable broth, follow package directions.
• Preheat oven to 400.
• In a large bowl, mash sweet potatoes until the lumps are gone and add in all the ingredients- cooked quinoa, kale (heat and break up if using frozen kale), pumpkin, olive oil, applesauce, and pink Himalayan salt & cinnamon to taste. Mix thoroughly.
• Using a teaspoon (for toddler-size bites, or a tablespoon for larger), drop in small balls onto parchment-lined or oiled cookie sheet. Use the spoon to press the top of each ball into a more cookie-like shape.
• Bake for 20 minutes, flipping puffs mid-way through baking.