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Moroccan-spiced sweet potato and quinoa balls recipe
Moroccan-spiced sweet potato and quinoa balls recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try these flavorful Moroccan sweet potato quinoa balls for a tasty and nutritious work or school lunch option.
Ingredients:
  • 650g orange sweet potato, peeled, cut into 2cm cubes
  • 3 tsp Moroccan seasoning
  • 82.50 ml tri-colour quinoa
  • 62.50 ml finely chopped fresh coriander leaves
  • 1 tsp finely grated lemon rind
  • 24.00 gm sesame seeds, toasted
  • Plain Greek-style yoghurt, to serve
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper, then add the sweet potato. Give it a good spray of oil and a generous sprinkle of seasoning, tossing to coat evenly. Roast for 30 minutes until tender, then transfer to a bowl and let it cool.
  • In a small saucepan, combine quinoa and ½ cup of water. Bring to a boil over high heat, then lower the heat, cover, and simmer for 15 minutes until the liquid is absorbed. Let it sit covered for an additional 10 minutes to steam. Fluff with a fork before serving.
  • Mash sweet potato until creamy. Mix in quinoa, coriander, and lemon zest. Season with salt and pepper. Stir well to combine.
  • Line a baking tray with parchment paper. With damp hands, shape level tablespoons of the mixture into balls and place them on the tray. Spread sesame seeds on a plate and gently roll the balls in the seeds to coat them lightly. Serve with yogurt or freeze as needed.

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