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Forget heavy, processed alternatives – Whether you’re a dedicated vegetarian or simply looking to incorporate more plant-based meals into your week, these “meatballs” are packed with plant-based protein and fiber, keeping you feeling satisfied and energized.

Roasted sweet potato provides a subtle sweetness and incredible moisture, while the quinoa lends a great chewiness.
These quinoa and sweet potato “meatballs” are incredibly versatile. Toss them into your favorite broth-based noodle bowls, pair them with a tangy dipping sauce, or even enjoy them as a satisfying snack.

Ingredients

• 1/2 cup quinoa rinsed in a fine mesh strainer
• 3 cups peeled sweet potatoes cut in 1” cubes
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1 can refried black beans
• 2 tablespoons tomato paste
• 1 large egg
• 2/3 cup corn (fresh or canned)
• 1/4 cup chopped cilantro
• 1 teaspoon chili crisp
• 1 cup quick cooking oats
• 5 tablespoons olive oil
• Salt and pepper

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Toss the sweet potatoes in 2 tbs of olive oil and spread out on a rimmed baking sheet. Season with salt and pepper and roast until they yield to a gentle squeeze, approximately 15 – 20 minutes. Set aside to cool.
3. Place the quinoa in a small saucepan along with 1 cup of water. Bring to a boil then reduce heat to medium low. Cover the pan and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat.
4. Heat 1 tbs of olive oil in a small sauté pan over medium heat and add the red onion, garlic and a pinch of salt. Sauté until onions are softened, 5 to 6 minutes.
5. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes, quinoa, oats, refried black beans, onion and garlic mixture, chili crisp, tomato paste, egg, corn, cilantro, and 1/2 teaspoon salt.
6. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix the ingredients. It’s ok if the sweet potatoes get mashed in the process but you want the mixture fairly chunky.
7. Form the mixture into 2” diameter “meatballs”, compacting them well with your hands as you form them. Place on a baking sheet, cover them with plastic wrap, and refrigerate for at least 1 hour.
8. When ready to eat, preheat the oven to 400° F. Spray a baking sheet with nonstick cooking spray or line with parchment paper and place the “meatballs” on the sheet and brush each one with a little olive oil. Cook 20 to 25 minutes, until golden brown and crispy
9. Serve with your favorite noodle bowl recipe. Cooked “Meatballs” will keep well refrigerated for 4 days or freeze in a freezer bag for up to 3 months.

Bruce