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Sweet Potato Black Bean “Meat” Balls

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Quite possibly my favorite meatless “meat” balls. I love the combination of creamy sweet potato, hearty black beans, buttery walnuts, and fragrant Italian parsley in these Sweet Potato Black Bean “Meat” Balls. I shallow fry these so they get a nice crispy exterior that complements the smooth avocado cream and rice.

Parsley is one of those herbs that I never hesitate to buy fresh because I use it so much. I love how vibrant it is; It plays off the garlic, chili powder, and cumin so well in this recipe. Nature’s Greens bunched Italian parsley is also delicious over roasted potatoes, mixed into homemade dressings and sauces, and great for a beautiful garnish.

Anytime I can create a plant-based meal that satisfies on taste, fills me up and brings as much comfort as traditional style foods, I mark it up as a winner in my book. And these vegan “meat” balls are certainly up there. I hope you try them for yourself!

Sweet Potato Black Bean “Meat” Balls

  • Prep Time:15 Minutes
  • Cook Time:15 Minutes
  • Servings: 4

Ingredients

1 cup sweet potatoes diced, steamed

1 15 oz can low-sodium black beans, drained

1/4 cup Panko bread crumbs

1/4 cup almond flour

1/4 cup raw walnuts

2 garlic cloves

1 tablespoon flax meal

1 tablespoon loosely packed Italian parsley, chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon onion powder

1 teaspoon olive oil for the black bean mixture

2-3 tablespoon olive oil for cooking the meatballs

Instructions

  1. Add the walnuts to a food processor and pulse/process until a crumb forms.
  2. Add the rest of the ingredients to the food processor except for the panko breadcrumbs and olive oil for cooking.
  3. Process until the ingredients are broken down. It can have some texture to it. Does not need to be a mush.
  4. Pour out into a bowl and fold in the panko.
  5. Heat a cast iron skillet (or non-stick) with the remaining tablespoons of oil over medium/medium high heat until hot. Swirl to coat the bottom of the pan.
  6. Roll the mixture into 1.5” balls.
  7. Add the meatballs without crowding the pan.
  8. Cook a couple of minutes per side, until cooked and warmed through.
  9. Enjoy over a bed of rice, noodles or tucked into a wrap.
Add the walnuts to a food processor and pulse/process until a crumb forms. Add the rest of the ingredients to the food processor except for the panko breadcrumbs and olive oil for cooking. Process until the ingredients are broken down. It can have some texture to it. Does not need to be a mush. Pour out into a bowl and fold in the panko. Heat a cast iron skillet (or non-stick) with the remaining tablespoons of oil over medium/medium high heat until hot. Swirl to coat the bottom of the pan. Roll the mixture into 1.5” balls. Add the meatballs without crowding the pan. Cook a couple of minutes per side, until cooked and warmed through. Enjoy over a bed of rice, noodles or tucked into a wrap.

Nutrition Information

Per Serving: Calories: 367; Total Fat: 16 g; Saturated Fat: 2 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 1066 mg; Potassium: 254 mg; Carbohydrate: 44 g; Fiber: 8 g; Sugar: 5 g; Protein: 12 g

Nutrition Bonus:

Vitamin C: 17%; Vitamin A: 194%; Iron: 14%; Calcium: 12%

Season your veggies and protein with Superfood Turmeric! Learn more here.

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Jennifer Combs Contributor
Jennifer Combs

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