Wednesday, February 26, 2014

Quinoa Black Bean Balls with Sweet Potato Hash

As I said last night, I was playing around in the kitchen for a good black bean ball recipe.  I played around with the recipe a little today, so I'll give you what I got.  You could fry them, and they might stay together better, but we went the baked route.  Also, I succeeded in making a pretty yummy sweet potato hash!


Garlic Thyme Beans 


1 cup dried black beans
3 cups water
3 additional cups water
3 cloves garlic, minced 
1 tbs dried thyme

  • Soak beans overnight in water.
  • Discard water, rinse beans, add to crock pot.
  • Add additional water, minced garlic and thyme.
  • Cook on high for 4 hours, or until beans are soft.
  • Let cool before using in bean balls.

Bean/Quinoa Balls


Garlic Thyme Beans (or use 1 1/2 can of beans)
1 cup cooked quinoa
1 jalapeno
3 cloves garlic, minced
3 tbs ground chia seeds
9 tbs water
1 tbs garlic powder
1 tbs dried onion
drizzle of olive oil and cumin

  • Mash beans with a potato masher.
  • In a separate bowl, mix water and ground chia seeds.
  • Mix in the rest of the ingredients besides olive oil and cumin.
  • Form into patties.
  • Put on baking dish with parchment paper.
  • Drizzle with olive oil and cumin.
  • Bake in oven at 400 degrees (F) for 30 minutes.



2 cups brussels sprouts, ends cut off
1 sweet potato
1/3 cup pine nuts
1 tbs coconut oil
3 tbs balsamic vinegar

  • Pulse brussels sprouts in a food processor 3 times.
  • Grate sweet potato with grater.
  • Add sweet potato and brussels sprout to a large baking dish.
  • Melt coconut oil in microwave for 30 seconds.
  • Add coconut oil and balsamic to pan, toss.
  • Top with pine nuts.
  • Bake at 400 degrees (F) for 30 minutes, stirring halfway through.

If you are in the Little Rock area tomorrow, head over to the Green Corner Store for a Mardi Gras meal cooked up by Solfood Catering!  It will be all vegan, and I'm sure, all amazing.  I have been wanting to try Solfood Catering for so long, and tomorrow, I will get to!


  1. That hash looks so pretty! But ever since I got pine mouth last month, I've been afraid of eating pine nuts again. And that makes me sad because I LOVE pine nuts.

    Also LOVE the Green Corner Store! They sell my cookbook sometimes. And that kombucha on tap and the sorbet are both soooooo good!

    1. i'm sure the hash would be great without the pine nuts. i have yet to have that happen to me, but you're the second person i heard of that had it! i think pumpkin seeds would be a great sub!

      Green Corner Store rocks! I have seen a lot of Vegan Crunk love in there :D their sorbet is the best. for a long time they were making vegan ice cream and cookie sandwiches. hooooly crap.

  2. Quinoa and black bean balls sound amazing! I've been wanting to try a new "meat-ball" recipe..and these sound perfect. :) You can only have crumbles for so long..


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