1. Preheat the oven to 200°C (fan 180°C). Wash and peel the sweet potato. Cut into thick finger-sized sticks (about 1–1.5 cm thick) so they are easy for little hands to hold.
2. In a bowl, toss the sweet potato sticks with half the olive oil (about 2–3 g). Spread in a single layer on a baking tray lined with parchment and roast for 20–25 minutes, turning once, until very soft and edges are lightly golden. The pieces should be soft enough to be squashed slightly with a fork (to reduce choking risk).
3. While the sweet potato roasts, trim the green beans and cut into 2–3 cm lengths. Place in a steamer basket or saucepan with a little water and steam or simmer until very tender, about 6–8 minutes. Drain and set aside.
4. Cook the quinoa pasta in plenty of boiling water according to package instructions until very soft (aim for slightly softer than al dente for easier chewing, about 7–9 minutes depending on the brand). Drain and set aside to cool a little.
5. Drain and rinse the chickpeas (if using canned). Place them in a small saucepan with a splash of water and warm gently for 4–6 minutes, then remove from heat. Lightly mash about half of the chickpeas with a fork so there are some mashed bits and some whole ones — this makes them easier for a 10+ month old to gum while keeping texture for baby-led weaning.
6. Heat the remaining olive oil (about 2 g) in a non-stick pan over medium heat, add the spinach and wilt quickly for 1–2 minutes until just softened. Remove from heat.
7. Combine the cooked quinoa pasta, mashed/soft chickpeas, steamed green beans, wilted spinach and roasted sweet potato in a mixing bowl. Toss gently to mix, breaking the sweet potato into child-sized pieces if necessary.
8. Adjust pieces to be toddler-friendly: ensure all pieces are soft, about thumb-size or larger depending on your child’s chewing skills, and not hard or sticky. Let the food cool to lukewarm before serving. Always test the temperature and texture yourself first.
9. Serve as a warm finger-food lunch. Supervise your toddler while they eat and offer water with the meal.

Summary

Toddler-friendly quinoa pasta mixed with soft roasted sweet potato, chickpeas, steamed green beans and wilted spinach. Textures are softened and partly mashed to suit baby-led weaning from 10 months onwards. Minimal seasoning (olive oil only) keeps this suitable for little palates.

Storing options

Keep leftovers in an airtight container in the fridge for up to 48 hours. Reheat gently until warm and check temperature before serving. Do not reheat more than once. You can freeze portions (without reheating) for up to 1 month; thaw in the fridge and reheat thoroughly before serving, then cool to lukewarm.

Allergies & cautions

Contains chickpeas (legume) — watch for legume sensitivity when introducing. Check the quinoa pasta label for any allergens (some mixes may contain other grains). Avoid adding salt or honey for infants. Ensure all pieces are soft and mashable to reduce choking risk; always supervise mealtimes. If introducing new foods, offer one at a time to monitor for reactions.