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Herb-Infused Sweet Potato & Quinoa Bread Rolls
Discover the unique flavors of our herb-infused sweet potato and quinoa bread rolls. Nutritious, gluten-free, and perfect for any meal!
Bread rolls are a staple in many cuisines, but why not elevate them with a twist of unique ingredients and flavors? Our Herb-Infused Sweet Potato & Quinoa Bread Rolls are not just delicious; they're packed with nutrition. Sweet potatoes are rich in vitamin A and fiber, while quinoa brings a complete protein profile, making these rolls a power-packed addition to your meal.
These rolls are perfect for those looking to enjoy bread without gluten. They're baked to perfection, resulting in a soft, slightly sweet interior with a golden crust. Infused with aromatic herbs, these rolls offer a flavor experience that is both comforting and exciting. Whether you're serving them with a hearty soup or as a base for your favorite sandwich, these rolls will surely impress.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
6
Calories
320 kcal
per serving
Cuisine
Mediterranean
Discover the unique flavors of our herb-infused sweet potato and quinoa bread rolls. Nutritious, gluten-free, and perfect for any meal!
Ingredients
- • sweet potato: 1 large, peeled and cubed
- • cooked quinoa: 1 cup
- • almond flour: 1 cup
- • tapioca flour: 1/2 cup
- • baking powder: 2 teaspoons
- • salt: 1/2 teaspoon
- • fresh rosemary: 1 tablespoon, finely chopped
- • fresh thyme: 1 tablespoon, finely chopped
- • olive oil: 2 tablespoons
- • eggs: 2, large
- • honey: 1 tablespoon
- • apple cider vinegar: 1 teaspoon
Instructions
- 1 Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2 Steam the sweet potato cubes until tender, about 10-12 minutes. Once cooked, mash them until smooth and let them cool slightly.
- 3 In a large mixing bowl, combine the mashed sweet potato, cooked quinoa, almond flour, tapioca flour, baking powder, and salt. Stir in the chopped rosemary and thyme.
- 4 In a separate bowl, whisk together the olive oil, eggs, honey, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- 5 Divide the dough into 6 equal portions and shape into balls. Place them on the prepared baking sheet.
- 6 Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and firm to the touch.
- 7 Allow the rolls to cool on a wire rack for a few minutes before serving.
Serving Suggestions
- • These herb-infused sweet potato and quinoa bread rolls pair wonderfully with a variety of dishes. Serve them warm with a light salad featuring mixed greens, cherry tomatoes, and a lemon vinaigrette for a refreshing meal. For a heartier option, consider pairing the rolls with a robust soup, like a lentil stew or a creamy mushroom bisque, allowing the rolls to soak up the rich flavors. A refreshing iced herbal tea or a sparkling water with a slice of lemon makes for a perfect beverage pairing, adding a burst of freshness to your meal.
Storage Tips
Store any leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, place them in a resealable bag and freeze for up to 1 month. To reheat, simply thaw at room temperature and warm them in a preheated oven at 350°F (175°C) for about 5 minutes to regain their fresh-out-of-the-oven texture.
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