![[Close up of round yam bites on a background of green kale]](https://georgestreetcoop.com/blog/wp-content/uploads/2016/04/IMG_2177.jpg)
These little nuggets may just be tasty enough to trick your most carnivorous friends into enjoying vegan style “meat balls”. This recipe is simple, yet so full of flavor, texture, variety, and color. They make a great appetizer to serve at parties, to put in a snug lunch box compartment, or shoved inside a pita pocket with other veggies as well.
Chinese Yam and Quinoa Bites with an Asian Kale Salad
4 large Chinese Yams
2 cups of cooked quinoa
one small bunch of scallions
4 cloves of garlic chopped,
1.5 Tbs chopped ginger
1.5 Tbs tamari
2 Tbs toasted sesame seed oil
1 large bunch of kale
Miso toasted sesame seed dressing for Kale salad:
2 Tbs mild miso
4 Tbs toasted sesame seed oil
2 Tbs brown rice vinegar
1 Tbs water
1-2 tbs optional black or white sesame seeds, sunflower seeds, golden raisins, or even cashews.
Cook Quinoa, 1 cup dry = 2 cups cooked
Poke yams with a fork, then place in the oven on a baking tray with no seasoning or wrapping and bake at 400ºF for up to 55 minutes, or until very tender. When done, let cool for up to 30 minutes.
When cool, cut in half, and scoop out the inside into a large bowl. Add chopped garlic, chopped scallions, ginger, tamari, sesame seed oil, and cooked quinoa. Using your strong hands, mash and completely combine all ingredients. The mixture should be smooth and starchy. (It’s an added bonus and lovely surprise that there is no egg or other binder necessary to hold all the ingredients together, the yams are doing all the work!)
Now you can roll the mixture into little mini meat ball shapes, about 3/4 inch in diameter.
![[Photo of uncooked yam balls in neat rows on a baking tray.]](https://georgestreetcoop.com/blog/wp-content/uploads/2016/04/IMG_2170.jpg)
Prepare baking tray with parchment paper, spray, or spread cooking oil. Place yam bites into neat rows, and bake for 25 minutes at 375 F. They should develop a nice crisp, and a light golden brown color.
Wash, de-stem, and rough chop your lovely kale. Combine all dressing ingredients to make miso toasted sesame seed oil dressing, with a mini whisk or food processor. Pour over kale and massage until completely combined. While the yam quinoa bites are still in the oven, place salad in the fridge to marinate.
When the little bites are ready, place every so lovingly over the kale salad and voilà!
Optional: add golden raisins and cashews for garnish!
![[Yam balls and kale salad arranged in a bowl.]](https://georgestreetcoop.com/blog/wp-content/uploads/2016/04/IMG_2176.jpg)
![[Photo of recipe author Gabby Aron smiling and holding a tray of bite-sized foods toward the camera.]]](https://georgestreetcoop.com/blog/wp-content/uploads/2016/04/profile-gabby-300x300.png)
Gabby Aron is a private chef and nanny based in Highland Park.