Click here to printSweet Potato Quinoa Balls
I often roast a whole heap of sweet potato at the start of the week to make for a quick lunch or even add to a smoothie!
This recipe is a great leftovers turned lunchtime snack for the kids and big kids alike! You can easily substitute the sweet potato with potato, parsnip or pumpkin - whatever you have leftover in the fridge. Combining protein, carbohydrate and greens, this is a well balanced lunchtime snack for the kiddies.
ingredients
- 1 large sweet potato (aprox 400g uncooked)
- 1 cup uncooked quinoa, (aprox 2 cups cooked)
- 1 zucchini, grated
- 1 pinch paprika
- salt and pepper to taste
- Kale Chips or sesame seeds for rolling
- Coconut Oil for frying
method
- Step 1 :Preheat an oven to 180°C. Rub the sweet potato in coconut oil & roast until tender.
- Step 2 :Meanwhile prepare the quinoa by giving it a good wash in water. For fluffy quinoa the ratio is 1 cup of uncooked quinoa to 1.5 cups of liquid. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
- Step 3 :Grate the zucchini & squeeze out the excess water. If your kids don’t like eating greens peel the zucchini to remove the green skin before grating.
- Step 4 :In a medium size bowl, place all ingredients and mix well. Cool in the fridge for half an hour.
- Step 5 :Form small balls from the sweet potato mixture and roll in broken up kale chips or sesame seeds if you like.
- Step 6 :In a large frying pan, heat up a few tablespoons of coconut oil. Cook the balls for about 3-4 minutes on each side or until golden brown. Cool on a rack before placing in lunchbox.
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