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!
Why you’ll love these sweet potato balls with quinoa:
Quick: This sweet potato balls recipe only takes 25 minutes to prepVersatile: Add these baked sweet potato balls to salads, wraps, or eat them on their ownFlavorful: The sweetness of the potatoes, heartiness of the quinoa, and the flavors of the spices really make these so good
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 propertiesSupport healthy visionSupport 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 proteinNooch is jammed packed with B vitamins (essential for plant-based eaters)It contains trace minerals like zinc, selenium, manganese, and molybdenum
How to make sweet potato balls with quinoa:
Preheat the oven to 400F and prepare a baking tray with parchment paper. 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. 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. 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! 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.
Other recipes you’ll love:
Energizing Espresso Cacao Snack BitesHomemade Takeaway Curry Sauce & ChipsPlant-Based Cheese BallCrispy Filo Pastry BitesBest Baked Potato
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