Black Bean “Meatballs” With Coriander Sweet Potato Salad
These gluten-free and vegan “meatballs” are very simple to put together, but they pack a huge flavor punch. They are a mix of seven everyday ingredients: black beans, quinoa, onion, garlic, ground cumin, ground coriander, and smoked paprika.
Everything gets whizzed up in a small food processor, mixed together, formed into balls, and baked in the oven. But they have so much flavor. I’m not pretending they are meatballs: these are something entirely magnificent on their own and they’re packed with vegan protein from quinoa and black beans.
Next to these spiced, garlicky herbivorous “meatballs” I would serve a giant scoop of roasted sweet potato salad spiked with a chunky coriander and almond pesto. Handfuls of bright coriander, almonds, lemon juice, and garlic make up the dressing for the caramelized sweet potatoes.
This tart, chunky, pesto style dressing is the perfect foil to the sweet roasted potato cubes. I could eat a huge bowl of these every day! This meal is perfect for a midweek dinner, or a weekend feast for the family (you can easily multiply the quantities to serve a crowd) – it’s easy and full of flavor and sure to become a family favorite that has everyone begging for seconds.
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦- (𝘀𝗲𝗿𝘃𝗲𝘀 𝟮 𝗴𝗲𝗻𝗲𝗿𝗼𝘂𝘀𝗹𝘆)
For the “meatballs”
1/2 cup dry quinoa
1 cup no salt added vegetable stock
1 cup cooked black beans
3 cloves garlic
1 small yellow onion
1 teaspoon ground dried coriander
1 teaspoon ground dried cumin
1 teaspoon smoked paprika
For the coriander sweet potato salad
1 sweet potato (large)
1 1/2 tablespoons olive oil
1 cup coriander leaves
1/3 cup almonds
Juice of 1 lemon
2 cloves garlic
Salt and pepper
1. Rinse quinoa thoroughly. Place into a small saucepan with the vegetable stock and bring to the boil. Reduce heat to a simmer, cover the saucepan with a lid and cook for 15 minutes. Remove from the heat and allow the quinoa to sit for 5 minutes before fluffing with a fork. Allow to cool to room temperature before proceeding.
2. Preheat your oven to 350° F and line a baking sheet with baking paper.
3. In a small food processor place quinoa and black beans and process until they form an almost uniform puree. Place this into a medium bowl.
4. Chop the onion and garlic into large chunks and place into the food processor. Process until the onion is in small pieces. Add to the beans and quinoa. Measure in the spices and use clean hands to mix very well until the spices are mixed throughout.
5. Shape mixture into equal sized balls. I used an ice cream scoop to ensure that the balls were a uniform size. Place on the baking sheet and bake in the preheated oven for 25 minutes or until the outside of the balls are browned.
6. While the balls are baking peel the sweet potato and dice into bite size cubes. Line a second baking sheet with baking paper and spread the sweet potato cubes out. Pour 1/2 tablespoon of olive oil over the sweet potato and toss to coat all the pieces. Bake for 20 minutes or until the cubes are golden on the outside and soft when you pierce them with a fork.
7. Clean out the bowl of the small food processor and add the coriander, almonds, garlic, lemon juice, remaining (1 tablespoon) olive oil, salt and pepper and process into a chunky paste.
8. Once sweet potato is cooked, toss with the coriander pesto. Top the sweet potato salad with the meatballs and serve.
% 𝗗𝗮𝗶𝗹𝘆 𝗩𝗮𝗹𝘂𝗲
Total Fat 14.8g 19%
Saturated Fat 2.2g 11%
Cholesterol 0mg 0%
Sodium 104mg 5%
Total Carbohydrate 108.4g 39%
Dietary Fiber 21.9g 79%
Total Sugars 9.3g
Vitamin D 0mcg 0%
Calcium 178mg 14%
Iron 10mg 54%
Potassium 2167mg 46%
Recipe Analyzed by: Ron Patterson
Recipe courtesy of: Thoroughly Nourished Life, November 19, 2015.
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