You may wonder, what could I do with 40 Sun-dried Tomato & Bean Balls? I’ll tell you! Everything – you can use them for spaghetti, toss them in a wrap, over a salad, so many options. These balls are versatile, perfect for meal prep, packed with plant based protein and simply delicious!
Begin by preparing the quinoa, add to a small pot with the water, bring to a boil. Cover, reduce heat to low and simmer until all liquid is absorbed. Preheat oven to 375 degrees.
To a food processor, add the onion (roughly chopped), garlic cloves, and sun-dried tomato pieces (roughly chopped). Process until finely chopped. Then add all spices, flax, cooked quinoa, and black beans. Process for another minute to combine well. Add the oat flour and mix once more to incorporate.
Scoop the batter in 1 Tbsp size batter, roll between hands and place onto a lined baking tray. This makes 38-40 balls. Bake for 32-35 minutes. Serve as desired or package up as meal prep and enjoy!
Looking for more meal prep friendly recipes? Check out this Dill Carrot & Quinoa Salad and Bakery Banana Oat Muffins.
If you give these Sun-dried Tomato & Bean Balls a try, let me know in a comment below or tag me on Instagram @beanaroundthebowl. I love seeing your creations!
Sun-dried Tomato & Bean Balls
5-6
servings15
minutes35
minutesIngredients
1/2 Cup Quinoa Cooked in 1 Cup Water
1 Onion
2-3 Cloves Garlic
3-4 Pieces Sun-dried Tomatoes in Oil
2 Tbsp Ground Flax
1/2 Tsp Salt
1/4 Tsp Black Pepper
1/2 Tsp Smoked Paprika
1/2 Tsp Dried Thyme
2 Cups Black Beans (Cooked, Drained, Rinsed)
1/2 Cup Oat Flour
Directions
- Begin by preparing the quinoa, add to a small pot with the water, bring to a boil. Cover, reduce heat to low and simmer until all liquid is absorbed. Preheat oven to 375 degrees.
- To a food processor, add the onion (roughly chopped), garlic cloves, and sun-dried tomato pieces (roughly chopped). Process until finely chopped. Then add all spices, ground flax, cooked quinoa, and black beans. Process for another minute to combine well. Add the oat flour and mix once more to incorporate.
- Scoop the batter in 1 Tbsp size batter, roll between hands and place onto a lined baking tray. This makes 38-40 balls. Bake for 32-35 minutes.
- Serve as desired and enjoy ~
Notes
- Store in fridge for 4-5 days or freeze for up to 1 month.
- Makes about 40 balls at 1 tbsp size. Perfect for meal prep!
