Gluten Free
Sweet Potato Balls with Quinoa
Prep
25 minutes
Cook
25 minutes
Yield
15
The perfect pairing to any protein dish, or even a salad topping! These sweet potato balls with quinoa are such a good meal prep idea.
These sweet potato balls with quinoa are so good I usually always double the recipe. They are just so convenient to have in your fridge. As you all know I am a food prep kind gal- mostly for when I’m at work, so you better believe that these make the menu at least one a month.
You can enjoy them hot or cold, with sauce or none at all… I will be posting my favorite Greek sauce, Tzatziki, very soon, which go with these so well. Not only are they delicious but they are super easy to make. Really clean in the kitchen, they are really easy to play with, and by simply changing on ingredient you can make the recipe your own!
Why you’ll love these sweet potato balls with quinoa:
- Quick: This sweet potato balls recipe only takes 25 minutes to prep
- Versatile: Add these baked sweet potato balls to salads, wraps, or eat them on their own
- Flavorful: The sweetness of the potatoes, heartiness of the quinoa, and the flavors of the spices really make these so good
Ingredient Notes:
Sweet Potato: Sweet potatoes come loaded with their own long list of benefits. Sweet potatoes are a great source of fiber, vitamins, and minerals. The orange and purple varieties of these potatoes are also rich in antioxidants that protect your body. That’s not all, sweet potatoes also:
- Promote gut health
- May have cancer-fighting properties
- Support healthy vision
- Support your immune system
Nutritional Yeast: I put nooch (also known as nutritional yeast) on pretty much everything! It is just a vegan’s best friend, packed with so many essential vitamins and minerals how can you not mix it into every recipe. It’s also so good for you. Here’s why:
- It’s a complete protein
- Nooch is jammed packed with B vitamins (essential for plant-based eaters)
- It contains trace minerals like zinc, selenium, manganese, and molybdenum
How to make sweet potato balls with quinoa:
Preheat the oven to 400F and prepare a baking tray with parchment paper.
Step One: Peel and cut the sweet potato into large cubes, and spread onto the prepared baking sheet.
Step Two: Drizzle half of the olive oil and half of the garlic powder, onion powder, salt, and pepper overtop of the sweet potato cubes.
Step Three: Bake the sweet potato for 20 – 25 minutes until golden and tender enough to mash.
Step Four: Allow the roasted sweet potato to slightly cool and transfer to a large bowl.
Step Five: At the same time, prepare the quinoa and cook according to package cooking instructions. Set aside.
Step Six: Mash the sweet potato, add the beaten eggs, and mix to combine.
Step Seven: Add all of the remaining ingredients. Mix until perfectly combined.
Step Eight: Using a medium-sized ice scream scoop or ¼ cup, form mixture into 15 balls and lay onto a sheet pan with parchment paper OR grease with coconut oil.
Step Nine: Bake in the oven for 20 – 25 minutes at 400F until golden brown.
Step Ten: Enjoy with tzatziki, whipped feta, or marinara sauce!
Expert Tips & FAQ:
Serving Leftovers: To serve leftover, refresh the balls in your NINJA FOODI on the air-crisp function! It’s delicious and makes it SO FRESH!!
Cheese: Make sure to use your preferred cheese, plant-based or dairy! This recipe can be vegetarian OR vegan.
Egg Replacement: Use Bob’s Red Mill 1:1 egg replacement instead of the eggs.
Get Creative: Add any of your favorite spices to these- smoked paprika or chili flakes would be delicious!
Storage: These will last in the fridge up to 5 days, but I highly doubt they will be around that long.
Other recipes you’ll love:
- Energizing Espresso Cacao Snack Bites
- Homemade Takeaway Curry Sauce & Chips
- Plant-Based Cheese Ball
- Crispy Filo Pastry Bites
- Best Baked Potato
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Sweet Potato Balls with Quinoa
Ingredients
- 1 large sweet potato
- 2 tbsp. olive oil
- 4 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. salt
- 2 tsp. black pepper
- 1 cup of quinoa cooked
- 1 small onion finely diced
- ½ cup rolled oats
- 2 eggs OR 1:1 egg substitute beaten
- 1 tbsp. olive oil
- 1 tbsp. coconut oil melted
- 2 tbsp. nutritional yeast
- ¾ - 1 cup vegan or regular cheddar cheese grated
- ½ cup vegan or regular parmesan cheese grated
- ¼ cup fresh parsley finely chopped
- Juice of one lemon
Instructions
- Preheat the oven to 400F and prepare a baking tray with parchment paper.
- Peel and cut the sweet potato into large cubes, and spread onto the prepared baking sheet.
- Drizzle half of the olive oil and half of the garlic powder, onion powder, salt, and pepper overtop of the sweet potato cubes.
- Bake the sweet potato for 20 – 25 minutes until golden and tender enough to mash.
- Allow the roasted sweet potato to slightly cool and transfer to a large bowl.
- At the same time, prepare the quinoa and cook according to package cooking instructions. Set aside.
- Mash the sweet potato, add the beaten eggs, and mix to combine.
- Add all of the remaining ingredients. Mix until perfectly combined.
- Using a medium-sized ice scream scoop or ¼ cup, form mixture into 15 balls and lay onto a sheet pan with parchment paper OR grease with coconut oil.
- Bake in the oven for 20 - 25 minutes at 400F until golden brown.
- Enjoy with tzatziki, whipped feta, or marinara sauce!
these are delicious 🙂
thank you so much!!!