Description
A delicious and healthy twist on traditional meatballs, these Vegan Sweet Potato Meatballs are packed with flavor and nutrients.
Ingredients
- 2 medium sweet potatoes (about 1 pound), peeled and cubed
- 1 cup cooked quinoa
- 1/2 cup black beans, rinsed and drained
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup nutritional yeast
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large pot, boil the sweet potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large mixing bowl, mash the sweet potatoes with a fork or potato masher until smooth.
- Add the cooked quinoa, black beans, breadcrumbs, nutritional yeast, onion, garlic, cumin, smoked paprika, salt, pepper, olive oil, and parsley (if using) to the mashed sweet potatoes. Mix until well combined.
- Using your hands, form the mixture into small balls, about 1 to 1.5 inches in diameter. Place the meatballs on the prepared baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until the meatballs are golden brown and firm to the touch.
- Let the meatballs cool for a few minutes before serving.
Notes
- For a spicy kick, add 1/4 teaspoon of cayenne pepper to the mixture.
- Serve the meatballs with marinara sauce and whole-grain spaghetti for a delicious vegan pasta dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 meatball
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg