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Black bean "meatballs" with baked sweet potatoes

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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

These delicious black bean meatballs offer a perfect, healthy alternative to real meatballs without sacrificing the taste. The rich flavor of the patties comes from the abundance of spices. They are also perfect for burgers. 

I decided to serve them with our family's favorite baked sweet potatoes and a fresh salad. But, if you prefer you can serve them with a gluten-free bun and a variety of toppings. 




Soak the chia seeds with water in a small bowl. Stir and set aside for 10 minutes to thicken.


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. 


Pre-heat the oven to 350F/180C. Line 1-2 baking trays with parchment paper.


Scoop the bean mixture and form into patties. Place them onto the baking tray. Bake for 25-30 minutes, flipping halfway through. 


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. 


Serve immediately with fresh salad!

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