Sweet Potato Quinoa Balls Recipe

Introduction

Quinoa balls are a delicious and nutritious snack or appetizer that combine protein-packed quinoa with sweet potato and savory spices. Crispy on the outside and tender inside, they’re perfect for a healthy bite any time of day.

Ingredients

• 1 cup cooked quinoa (cooled or at room temperature)
• 1 large sweet potato (450g/16oz unpeeled), peeled, boiled, mashed (about 1 cup mash)
• 1 cup panko crumb (gluten free if needed)
• 2 tablespoons nutritional yeast (or grated parmesan)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground paprika
• 1/4 teaspoon ground cumin

Instructions

1. Step 1: Peel and cut the sweet potato into cubes. Place them in a saucepan, cover with cold water, and bring to a boil. Cook until fork-tender, then drain and let steam out for 10 minutes.
2. Step 2: Line a baking sheet with parchment paper and lightly oil it with coconut oil. Set aside.
3. Step 3: Mash the cooked sweet potato using a potato masher or fork. Measure out 1 cup of the mash and transfer to a mixing bowl.
4. Step 4: Add cooked quinoa, panko crumbs, nutritional yeast or parmesan, garlic powder, paprika, cumin, and salt to the bowl.
5. Step 5: Stir the mixture with a spatula until thick. When it becomes hard to stir, use your hands to squeeze and combine into a sticky dough.
6. Step 6: Lightly oil your hands and roll the dough into balls about 1 tablespoon each. Place the balls on the prepared baking sheet. Brush or spray olive oil on top for extra crispiness.
7. Step 7: Bake on the center rack at 400°F (200°C) for 20 minutes, flipping halfway through. Alternatively, air fry following similar timing and temperature.

Tips & Variations

• For a vegan version, use nutritional yeast instead of parmesan.
• Substitute sweet potato with pumpkin or butternut squash for a different flavor.
• Add fresh herbs like parsley or cilantro for extra freshness.
• Use gluten-free panko crumbs to make the recipe gluten-free.
• Brush with olive oil before baking to achieve a crispier outer texture.

Storage

Store cooked quinoa balls in an airtight container in the fridge for up to 4 days. They can also be frozen either cooked or uncooked; bake or air fry from frozen without thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make quinoa balls ahead of time?

Yes, you can prepare the mixture and roll the balls ahead of time, then refrigerate or freeze them before baking.

Can quinoa balls be baked or air fried?

Both methods work well. Baking at 400°F (200°C) for 20 minutes with a flip gives a nice texture, but air frying is a quicker alternative for crispy results.

Sweet Potato Quinoa Balls Recipe

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These Quinoa Balls are a delicious and nutritious snack or appetizer featuring a blend of cooked quinoa and mashed sweet potatoes combined with spices and nutritional yeast for a cheesy flavor. Baked until crisp on the outside and tender inside, these gluten-free, vegetarian balls are perfect for a healthy bite or party platter.

• Author: Leo
• Prep Time: 15 minutes (including peeling and boiling sweet potatoes)
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 18–20 quinoa balls (1 tablespoon size each) 1x
• Category: Snack
• Method: Baking
• Cuisine: Vegetarian, Healthy
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Cooked Quinoa (cooled or at room temperature)
• 1 large Sweet Potato (450g/16oz unpeeled), peeled, boiled, mashed (equivalent to 1 cup mash)
• 1 cup Panko Crumb (gluten free if needed)
• 2 tablespoons Nutritional Yeast (or grated parmesan)
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Paprika
• 1/4 teaspoon Ground Cumin

Instructions

1. Cook Sweet Potatoes: Peel and cut the sweet potatoes into cubes. Place them in a small saucepan, cover with cold water, put on the lid, and bring to a boil. Boil until the sweet potatoes are fork-tender, then drain in a sieve and let steam out for 10 minutes.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper and lightly oil it with coconut oil. Set aside.
3. Mash Sweet Potato: Using a potato masher or fork, mash the cooked sweet potatoes until smooth. Measure out 1 cup of mashed sweet potato and place it in a mixing bowl.
4. Add Remaining Ingredients: To the mashed sweet potato, add the cooked quinoa, panko crumbs, nutritional yeast or parmesan, garlic powder, paprika, cumin, and salt.
5. Form Dough: Stir the mixture with a spatula until it thickens and becomes hard to stir. Then, use your hands to squeeze the ingredients together, forming a sticky dough.
6. Shape Balls: Slightly oil your hands and roll the mixture into balls about 1 tablespoon each. Place the balls on the prepared baking sheet. Lightly spray or brush olive oil on top of each ball to promote extra crispiness when baking.
7. Bake: Bake the quinoa balls in the center rack of a preheated oven at 400°F (200°C) for 20 minutes, flipping them halfway through to ensure even crisping. Alternatively, you can air fry the balls using air fryer instructions.
8. Storage: Store cooked quinoa balls in an airtight container in the refrigerator for up to 4 days. They can also be frozen either cooked or uncooked and baked or air fried directly from frozen without thawing.

Notes

• Use gluten-free panko crumbs if you require a gluten-free version.
• Nutritional yeast provides a cheesy flavor but can be substituted with grated parmesan if preferred.
• Ensure your sweet potato mash is well-drained and not watery to help the balls hold together better.
• Spraying or brushing with olive oil before baking enhances crispiness.
• Quinoa balls can be air-fried as an alternative to baking for a quicker, crispier finish.
• Freeze uncooked balls for an easy-to-bake snack anytime.

Keywords: quinoa balls, sweet potato quinoa bites, healthy snacks, gluten free snacks, baked quinoa balls, vegetarian appetizers