Sweet Potato Quinoa Balls

Directions

Prep time: 30 minutes
Cook time: 1¼ hours
Total time: 1¾ hours
Serves: 15

While the quinoa balls bake, prepare vegan or regular gravy of choice. Serve alongside favourite holiday proteins, sides and sauces.

• Preheat oven to 400°F and line a baking tray with parchment paper.
• Peel and cut sweet potato into large cubes. Spread it on prepared baking sheet in a single layer.
• Drizzle olive oil, garlic powder, onion powder, salt and pepper over sweet potato cubes. Bake for 20–25 minutes, until golden and tender enough to mash. Cool slightly and transfer to a large bowl.
• Meanwhile, put quinoa in a fine-mesh sieve and rinse thoroughly. Drain well. Put quinoa into a medium pot with cold water. Bring to a boil, cover, reduce heat, and let steam until tender, about 15–20 minutes. Remove lid and set aside.
• Mash sweet potato, add beaten eggs and mix well. Add all remaining quinoa ball ingredients. Mix until blended.
• Use a food processor to grind walnuts and sage to a crumb-like texture. Transfer mixture to a large shallow bowl or plate.
• Use a medium-sized ice cream scoop or ¼-cup measure to scoop and form mixture into 15 balls. Lay them on a parchment-lined or coconut oil-greased sheet pan.
• Roll each ball in walnut-sage mixture, pressing gently to adhere. Return each ball to the baking sheet.
• Drizzle or spray balls with cooking spray of choice. Bake for 25–30 minutes until golden brown.