1. Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment.
2. Prepare the sweet potato: peel and cut into thick sticks about 1 cm wide and 5–6 cm long so they are easy for little hands to grasp. Place on the tray and toss with 5 g olive oil so they are lightly coated.
3. Prepare the fennel: trim and cut the bulb into thin wedges or strips so they soften quickly. Add to the tray with the sweet potato and toss together. Roast for 20–25 minutes until very soft and lightly caramelised at the edges.
4. While vegetables roast, cook the quinoa pasta according to package instructions but aim for slightly softer than al dente so it is easy for a 10+ month old to gum (usually ~8–10 minutes depending on brand). Drain and set aside to cool slightly.
5. Prepare the black beans: if using canned, drain and rinse well. Warm gently in a small pan with a splash of water for 1–2 minutes to take the chill off. Lightly mash about half of the beans with a fork — leave some whole so there is a mix of textures that helps with baby-led weaning and reduces choking risk.
6. Combine: In a bowl, mix the cooked quinoa pasta, mashed and whole black beans, and roasted fennel. Add the roasted sweet potato pieces (leave some as whole sticks for grabbing). Drizzle with the remaining 5 g olive oil and toss gently.
7. Adjust textures: If any pieces are too large for your child’s current chewing/grasping stage, cut them into suitable sizes. The meal should be soft enough to squish between thumb and forefinger.
8. Serve warm (not hot) as finger food: offer a mix of sweet potato sticks, small pasta shapes with bean/fennel pieces attached, and some loose beans to encourage picking up and self-feeding. Always supervise closely while your child is eating.

Summary

This toddler-friendly, baby-led weaning lunch uses quinoa pasta, soft roasted sweet potato and fennel, and black beans for protein and texture. No added salt or sugar — only a small amount of olive oil for moisture. Suitable for babies 10 months and older who are already used to finger foods and chewing.

Storing

Store leftovers in an airtight container in the fridge for up to 48 hours. Reheat thoroughly and then cool to a safe, lukewarm temperature before serving. You can freeze roasted sweet potato and fennel separately for up to 1 month; thaw overnight in the fridge and combine with freshly cooked pasta and warmed beans.

Allergies & Side effects

Black beans are legumes — check family history of legume allergies. Quinoa pasta is often gluten-free but check the package for cross-contamination if gluten is a concern. Fennel allergies are uncommon but possible. Beans can cause wind; introduce slowly. Always supervise to reduce choking risk and ensure foods are soft enough for your child’s stage. If you have specific allergy concerns, consult your paediatrician before offering new ingredients.