to lunch - sweet potato pepita crust balls

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PLANTBASED LUNCH  are made easy with mealprep!

PLANTBASED TIP:
Meal prep!
These little sweet potato balls are perfect to prepare in advance! Make a big batch! Save them in the fridge or freezer. You can add them to any salad. Serve with a bowl of grains, noodles, side salad….

SWEET POTATO BALLS w/ pepita almond crust
+ TURMERIC CASHEW CREME
+ HOT SPICY SAUCE

makes 8 balls
inspired by Tasty As Heck
recipe type: to lunch, to dinner, to serve on the side
cuisine: glutenfree, plant based, dairyfree

what you need:
1 cup steamed potato (approx 4 medium sweet potatoes mashed into a cup )
1/2 cup chickpea flour ( or substitute with: almond meal,  coconut meal, buckwheat flour,...)
1 tsp garlic powder
1/4 tsp chili powder
1/2 tsp of a spice mix: ginger, cumin, sweet paprika, sesame seeds, cinnamon, coriander, black pepper, curcuma,…)
1/2 tsp baking soda
1-2 tsp nutritional yeast (optional, for a cheesy flavor)
sprinkle of salt
BECEL oil for frying

to serve:
+ handful of pumpkin seeds, chopped or more to cover the balls
+ handful of almond flakes, or more to cover the balls
+ turmeric cashew creme ( recipe below)
+ hot sauce ( recipe below)

what to do:
1. Heat the oven to 175C. Place the sweet potato on a baking tray. Once the sweet potato has softened and baked. Remove from oven and let it cool enough to handle.
2. Slice the sweet potato in two and scoop out the flesh and mash in a cup.
(Optionally you could steam a peeled sweet potato in a steamer)
3. In a bowl, add the cup of sweet potato mash.  Mix in all the ingredients (apart from pepitas and almond flakes). Form golf ball sized balls with your wet hands. If needed add more flour…Place the chopped pepitas and toasted almond flakes in a small bowl and roll each ball until slightly covered.
4. Heat a pan on medium with 1 tsp of butter or oil. Fry the balls and turn smoothly until baked on every side. Serve with greens, a side salad, a bowl of grains or pulses. Add a drizzle of curcuma cashew cream of the spicy sauce.


HOT CASHEW CREME
1/4 cup cashews  (soaked for approx. 4 hours)
1 tsp sriracha lemongrass sauce

Drain and rinse the soaked cashews. Blend the cashews in a high speed blender until you get a soft cream.  Mix in the spicy sauce and optionally add water until you reached the desired creaminess.


GOLDEN TURMERIC CASHEW CREME
1/4 cup cashews, soaked at a minimum 4 hours or overnight
1 small cloves of garlic
½ tablespoon nutritional yeast
½ teaspoon ground turmeric
juice from 1/2 lemon
1/8 cup water (you may want less or more, so don’t add it in all at once)

Drain and rinse the soaked cashews. Blend the cashews in a high speed blender until you get a soft cream.  Mix in all the ingredients and optionally add water until you reached the desired creaminess.
 

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USE THAT TURMERIC CASHEW CREME...

WITH
Grain Bowl
Lentil Salad
Roots Pasta

 

 

 

 

OTHER PLANTBASED LUNCH IDEAS:
Beetroot Tartare
Grate cooked beetroot into a tartare. Add capers, olive oil, mustard,..
Cashew Ceviche
Cashews marinated in juices of lime, lemon and orange. Add cilantro, chilli, red onion, avocado, sliced red pepper, tomatoes, and extra juice
Aubergine Satay
Cut an eggplant into cubes. Toss in sesame seed oil. Bake on a baking sheet. Once roasted. Slide onto a skewer. Serve with peanut butter sauce.
Red beet quinoa burgers
Create burgers from cooked quinoa and grated red beet. Add in herbs and spices. If needed use a flour to make them stick. Bake the burgers in a pan. And serve between cooked mushrooms
Red Beet Poke
Dice a cooked beetroot. Serve with an avocado, grains, sesame seeds,…
Chickpea Socca
with all kinds of veggies, herbs and spreads