Description
A refined take on comfort food, Vegan Sweet Potato Meatballs combine roasted sweet potato with legumes and herbs to create a sophisticated centerpiece that is both sweet and savory.
Ingredients
Scale
- 2 cups roasted sweet potato, mashed (about 2 medium; cooled)
- 1 cup cooked chickpeas, drained and lightly mashed
- 1/2 cup cooked quinoa, fluffed
- 3/4 cup panko breadcrumbs
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 small shallot, finely minced
- 2 cloves garlic, grated
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon tamari or soy sauce
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 2–3 tablespoons warm water (to loosen sauce)
- Pinch of smoked paprika or chili flakes (optional)
- Toasted sesame seeds or finely chopped toasted walnuts (for topping)
- Fresh microgreens or parsley (for garnish)
- Extra olive oil (for brushing before baking)
Instructions
- Preheat oven to 400°F (200°C). Roast whole sweet potatoes until tender, then cool and scoop out flesh to mash until smooth.
- Combine ground flaxseed with water and let sit for 5 minutes until thickened.
- In a food processor, pulse chickpeas and quinoa briefly, then transfer to a bowl and add mashed sweet potato, flax gel, shallot, garlic, parsley, smoked paprika, cumin, tamari, salt, and pepper. Mix well.
- Form into 1 1/4-inch balls and chill for 15–20 minutes.
- Brush meatballs with olive oil and bake for 18–22 minutes, turning once until golden.
- Warm tahini-lemon glaze, add water to achieve a glossy consistency, and coat the baked meatballs. Optionally broil for 1–2 minutes for a glossy finish.
- Garnish with sesame seeds or nuts and microgreens. Let rest for 3 minutes before serving.
Notes
Chill meatballs before baking for better shape and crisp exterior. Use certified gluten-free panko for gluten-free option.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 meatball
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg