Delicious: Baked Beetroot Veggie Balls With Sweet Potatoes


Are you bored eating the same thing every day? No worries… we have the solution! The recipe we’re bringing you today is perfect for adding a new touch to your daily menus: veggie balls made of beetroot and mushrooms… they’re exquisite! Come along and try it! We’re convinced you won’t be able to stop yourself once you try them. As always, from our dear @beingbiotiful.

Ingredients (For approximately 20 veggie balls)

  • 1 tablespoon olive oil
  • 1 onion
  • 2 handfuls of mushrooms
  • 1 garlic clove
  • 2 raw and grated medium size beetroots
  • 50g oat flakes
  • 225g cooked rice
  • 75g sunflower seeds
  • Salt and pepper
  • Dried oregano
  • 1 egg


1. Wash the mushrooms and cut them in 4. Peel the onion and garlic and chop them. Cook the onion to a golden hue in olive oil on medium heat.

2. After 4-5 minutes, when the onion is translucent, add the chopped garlic and mushrooms. Raise the fire a little and cook for roughly 8 minutes or until the mushrooms are done. 

3. Meanwhile, wash and peel the beetroots. Grate them fine. Grind the sunflower seeds in a food processor until you obtain the texture of flour. Divide the mushrooms into two heaps.

4. Add half the mushrooms, the grated beetroot, oat flakes, rice, olive oil, salt, pepper and a little dried oregano to the sunflower-seed flour in the processor.

5. Pulse a little, then add the egg. Pulse a little more. Be careful not to overprocess or the texture will be too smooth. Place the mixture in a bowl and leave in the fridge for around 30 minutes. Make into balls with your hands.

6. Bake in a lined baking tray at 200º C for roughly 20 minutes or until the veggie balls take on a golden colour. You can turn them over and bake for another 10 minutes. Or you could cook them in a non-stick pan with a little coconut oil for 4-5 minutes on each side.

Baked sweet potato

  • 3 medium size sweet potatoes peeled and cut in similar length strips
  • Pepper
  • Cayenne pepper, turmeric, cinnamon, thyme, rosemary…
  • Salt
  • Chopped parsley
  1. Wash, peel and cut the sweet potatoes in strips of the same length. Put them into a big bowl and submerge in cold water for at least 2 hours.
  2. Drain well, pat the sweet potato strips dry with a cloth and put them back in the bowl. Add some olive oil, pepper, paprika and oregano (or any spices you fancy), mix well and place them on a lined baking tray. Ideally the strips should not touch each other, which will make them crispier when done.

3. Bake for about 20-25 minutes, take them out of the oven, turn them over and bake for another 20-25 minutes. Once they’re done, add a pinch of salt and parsley.


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