Recipe: $6.53 | Per Serving: $1.09 | Yield: ~6 (40 bites)
Looking for the perfect little bites to add to game day eats, lunchboxes, or bento boxes? These turkey sweet potato bites are delicious and simple! Keep them a little under-seasoned for kiddos, or spice them up with habanero peppers and chipotle mayo.
You are going to be surprised at how good these are! I can’t stop eating them. They’re simple little bites packed with protein with a little dose of fiber from zucchini and sweet potatoes. I love having protein options packed and ready to go for lunches and bento boxes, and these work perfectly.
This recipe is pretty straightforward. Using a box grater or a food processor, shred the sweet potatoes and zucchini, mix with the onion, turkey, spices, and optional habanero. Divide into even little bites and bake! That’s it!
I no longer work at the preschool / daycare where I had the good fortune to try so many recipes out on toddlers and preschoolers, so I I had my brother test these out on my nephew (without the habanero) before posting.
I’m happy to say that even though it is n=1, this recipe is toddler approved! If you try them on your kiddos, please let me know what they think!
Homemade turkey bites with sweet potato and zucchini! Perfect bites for little ones or for on-the-go bentos. Add habanero or jalapeño to spice things up. Adapted from recipe by Paleo Gluten Free Eats.
- 1 medium zucchini, grated (about 1 cup)
- 1 medium sweet potato, grated (about 2.5 cups) Yellow is best here, but orange works too!
- 1/4 onion, minced (1/4 cup)
- Optional: 1/4 habanero pepper or 1/2 jalapeño, minced.
- 1 teaspoon coarse sea salt (or 1/2 teaspoon normal salt)
- 1 teaspoon garlic powder (use 1/2 for little kids!)
- 1/2 teaspoon dried parsley or other herbs of choice
- 1 pound ground turkey or chicken
- 3 Tablespoons arrowroot powder (optional)
- Preheat oven to 400ºF.
- Shred or grate your vegetables using a food processor or box grater. You should have about 1.5 cups of zucchini, and about 2 cups of sweet potato. Mince the onion and add all vegetables to a large bowl with the sea salt, garlic powder, and turkey. Optional: mince the spicy pepper and add to bowl.
- Sprinkle with the arrowroot powder and then mix well. I used a stand mixer, but you can use your hands or a fork!
- Using a small ice cream scooper or a Tablespoon, divide into small balls. Roll between hands then slightly flatten each ball. This shape cooks more evenly and reduces the risk of drying out the turkey. (Makes approximately 30-40 bites!) Place on parchment-lined or silpat-lined baking sheet and add to preheated oven. Cook for about 18-20 minutes or until fully cooked.
- Serve! I like them on their own or with a little chipotle mayo.
- Makes about 40 bites; adult serving is about 6 bites.
Turkey should be cooked to an internal temperature of 165ºF.
Recommended dipping sauce: Primal Kitchens Chipotle Mayo, Sugar-Free (or low sugar) Ketchup, Primal Palate BBQ Sauce
My favorite potato to use in this recipe is the yellow-fleshed Hannah sweet potato, but regular orange ones, as shown in these pictures, will work fine! (Japanese sweet potatoes also work, but they’re expensive so I usually save them for roasted whole Japanese sweet potatoes.) And you can use up to 3 cups sweet potatoes in this recipe!
- Category: Meat
Nutrition label is for 5 bites (out of 40).