Sweet Potato Balls with Quinoa - FoodByMaria Recipes

Vegan Meals

Sweet Potato Balls with Quinoa

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Sweet potato balls with quinoa in a serving dish

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!

Sweet potato balls with quinoa in a serving dish

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
Ingredients for baked sweet potato balls

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
Sweet potato balls recipe on white plate with a fork cutting into one

How to make sweet potato balls with quinoa:

Preheat the oven to 400F and prepare a baking tray with parchment paper.

Sweet potatoes spread on a baking sheet

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.

Mashed ingredients for baked sweet potato balls

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.

Scooped sweet potato balls on a baking sheet

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!

Hand rolling sweet potato balls with quinoa

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.

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Sweet Potato Balls with Quinoa

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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.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course dinner
Cuisine Dairy-Free, Gluten-Free, Vegan, Vegetarian
Servings 15
Calories 147 kcal

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!

Video

Notes

To serve leftover, refresh the balls in your NINJA FOODI on the air-crisp function! It’s delicious and makes it SO FRESH!!
Make sure to use your prefered cheese, plant-based or dairy! This recipe can be vegetarian OR vegan.
Use Bob's Red Mill 1:1 egg replacment instead of the eggs.
Add any of your favorite spices to these- smoked paprika or chili flakes would be delicious!
These will last in the fridge up to 5 days, but I highly doubt they will be around till then!

Nutrition

Serving: 15 | Calories: 147kcal | Carbohydrates: 12.7g | Protein: 5.9g | Fat: 8g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0.9g | Trans Fat: 0.1g | Cholesterol: 33.3mg | Sodium: 415.6mg | Fiber: 1.7g | Sugar: 0.7g
Review This Recipe Let us know how it was!
np

these are delicious 🙂

Maria Koutsogiannis

thank you so much!!!

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