Ingredients
-
For the black bean balls
-
2 cups cooked black bean
-
1 onion, diced
-
4 garlic cloves
-
6о g. gluten-free rolled oats
-
60 g. walnuts
-
3 tbsp. chia seeds, soaked in 9 tbsp. water
-
1 tbsp. tomato puree
-
2 tbsp. coconut aminos
-
sea salt, black pepper
-
1 tsp. paprika
-
1 tsp. garlic powder
-
1 tsp. onion powder
-
1 tsp. smoked paprika
-
1 tsp. cumin
-
For the baked sweet potatoes:
-
3 large sweet potatoes, cut into fries
-
1 tsp. sea salt
-
1 tsp. oregano
-
1 tsp. smoked paprika
-
1 tsp. garlic powder
Steps
|
1
|
Soak the chia seeds with water in a small bowl. Stir and set aside for 10 minutes to thicken. |
|
2
|
In a food processor, combine black beans, onion, garlic, rolled oats, and walnuts. Pulse for a few seconds. Add soaked chia seeds, tomato puree, coconut aminos, and all spices. Pulse three to five times until well combined. |
|
3
|
Pre-heat the oven to 350F/180C. Line 1-2 baking trays with parchment paper. |
|
4
|
Scoop the bean mixture and form into patties. Place them onto the baking tray. Bake for 25-30 minutes, flipping halfway through. |
|
5
|
Cut the sweet potatoes into fries (you can peel them first if desired). Season with salt, oregano, smoked paprika, and garlic powder. Toss the potatoes to fully cover with spices and place them on the parchment paper. Bake for 15 minutes or until just slightly browning on one side. Flip and bake for a further 10 to 15 minutes. |
|
6
|
Serve immediately with fresh salad! |
Click to comment