FREE SHIPPING. 2 TRAVEL SAMPLES WITH $50 ORDER.
RECIPES: VEGAN OTHERS

SMOKY LENTIL MEATBALL SLIDERS WITH SWEET POTATO BUNS

December 10, 2018 by Renee Tavoularis

SMOKY LENTIL MEATBALL SLIDERS WITH SWEET POTATO BUNS

Rather than use a store-bought gluten-free slider buns these perfect party bites use sweet potatoes to hold the spiced lentil meatball and smoky tomato sauce together. This appetizer also combines plant-based protein from the lentils plus healthy carbohydrates from the sweet potatoes which will keep you feeling satisfied.

MAKES 24 SLIDERS
45 MINUTES
VEGAN
GLUTEN-FREE

Ingredients

3-4 medium sweet potatoes, cut into 48 ¼” thick slices and toasted

For the LENTIL MEATBALLS:

2 cups cooked green lentils
1 tablespoon olive oil
1 cup diced yellow onion
1 clove garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon sea salt
½ teaspoon ground black pepper
2 tablespoons chopped parsley
1 tablespoon ground flax seed
2 tablespoons warm water
3 tablespoons almond flour

For the SAUCE:

3 tablespoons tomato paste
1 tablespoon maple syrup
1.5 teaspoons smoked paprika
½ teaspoon cumin
½ teaspoon sea salt 

Instructions

  • Preheat oven to 400F and lightly grease a baking tray with oil. In a small bowl, whisk together the ground flax seed and warm water. Set aside.
  • In a large skillet over medium heat, add the oil. Once the oil is hot, add the onion and cook for 5 minutes or until softened. Add the garlic and cook for one more minute.
  • Place the onion and garlic mixture in a food processor along with 1 ½ cups of the cooked lentils, tomato paste, cumin, paprika, sea salt and black pepper. Pulse for 30 seconds until everything is incorporated.
  • Transfer the mixture to a large mixing bowl. Add the parsley, ground flax seed and water mixture, almond flour and remaining lentils. Mix well until combined.
  • Shape into 24 meatballs and place on the baking tray. Bake in the oven for 20-25 minutes, flipping once about halfway through.
  • While the meatballs are cooking, prepare the sauce by whisking all of the ingredients together in a small bowl.
  • To serve, place the sauce on half of the sweet potato slices. Top with each slice with a meatball before placing remaining sweet potato slices on top.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Printer Friendly

Leave a comment

Comments will be reviewed prior to posting.


Also in Volume 85

YOUR GUIDE TO HOSTING A PLANT-BASED HOLIDAY COCKTAIL PARTY NUTRITION
YOUR GUIDE TO HOSTING A PLANT-BASED HOLIDAY COCKTAIL PARTY

The holiday season is a wonderful time to host a casual, yet festive cocktail party for your family and friends

READ MORE

CAULIFLOWER BITES WITH GREEN GODDESS DIP RECIPES: VEGAN OTHERS
CAULIFLOWER BITES WITH GREEN GODDESS DIP

These crispy, roasted cauliflower bites are the perfect party snack.

READ MORE

VEGAN SUSHI TWO WAYS RECIPES: VEGAN OTHERS
VEGAN SUSHI TWO WAYS

Plant-based sushi is packed with both flavor and healthy ingredients such as nori and brown rice.

READ MORE

Sign up today to receive weekly Beauty, Nutrition and Lifestyle tips, exclusive offers, and 10% off your first purchase.

Fill out my online form.

Welcome to WELL WITHIN

Our beauty and wellness brand offers support, services and products to help you become WELL WITHIN your skin, mind and body.

Sign up today and receive your special Friends and Family 20% off your first purchase, valid until May 31, 2017.

Fill out my online form.

Stay Ever Well,
Lynne + Renee
Co-founders

DEAR FRIENDS AND FAMILY,

Thank you for signing up today to receive weekly Beauty, Nutrition and Lifestyle tips, exclusive offers and your special Friends and Family 20% off your first purchase, valid until May 31, 2017.

Fill out my online form.

Stay Ever Well,
Lynne + Renee

Sign up today to receive weekly Beauty, Nutrition and Lifestyle tips, exclusive offers, and 10% off your first purchase.

Fill out my online form.