I found this recipe at Thoroughly Nourished Life. I had been searching for a vegetarian dish that was higher in protein and fiber. I was intrigued by the cilantro, lemon, and almond pesto sauce that would be tossed with the baked sweet potatoes to serve as the base salad. The recipe required about 45 minutes of prepping before the "meatballs" and sweet potatoes were ready for the oven. I rightly anticipated that the sweet potatoes would take more time to cook so placed them in the oven ~ 15 minutes before the black bean mixture. The recipe suggested 25 minutes of cooking time but I ended up turning the balls at 25 minutes and cooking for an additional 10. My hungry family sang their praises and gobbled up their servings. If I were going to make this dish again I'd double the amount of sweet potato and accompanying cilantro pesto. I had plenty of the black bean and quinoa batter left. I'm deliberating whether to freeze the batter and make this dish again, or whether to recycle the batter into black bean pancakes.
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