Description
These vegan sweet potato meatballs are a wholesome and flavorful plant-based alternative to traditional meatballs, made with sweet potatoes, black beans, and quinoa, and seasoned with warm spices for a satisfying, healthy dish.
Ingredients
2 medium sweet potatoes, peeled and diced
1 cup cooked quinoa
1 (15 oz) can black beans, drained and rinsed
1/2 cup breadcrumbs
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mash the cooked sweet potatoes in a large bowl until smooth.
- Add the quinoa, black beans, breadcrumbs, garlic, smoked paprika, cumin, salt, and pepper to the bowl and mix until well combined.
- Roll the mixture into golf ball-sized balls and place them on the prepared baking sheet.
- Bake for 25–30 minutes, until the meatballs are golden brown and firm to the touch.
- Serve hot with your choice of sauce or as part of a meal.
Notes
Use gluten-free breadcrumbs or oat flour for a gluten-free version.
Chilling the mixture before rolling helps the meatballs hold their shape.
Brush with olive oil before baking for a crispier texture.
Can substitute black beans with lentils or chickpeas.
Freeze leftovers for longer storage and reheat in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
