Ingredients
3/4 cup quinoa
500ml preferably organic vegetable stock
1 tin of kidney beans
1 fresh corn cob
Drizzle of flax, hemp or olive oil
1 tablespoon paprika
1 teaspoon dried oregano1
teaspoon chili powder
1 teaspoon Himalayan or rock salt
Drizzle of coconut oil
Sweet Potato Mash
2 sweet potatoes, chopped into small cubes
1 teaspoon turmeric powder
40ml coconut cream
Juice 1/4 lemon
Pinch of Himalayan or rock salt
Instructions
1) Start by preheating the oven to 300f/150c
2) Next, cook the quinoa by putting the quinoa and vegetable stock into a saucepan, bringing to the boil, and then lowering to a very very gentle simmer until the water is absorbed and the quinoa is fluffy and cooked
.3) Take the raw corn on the cob, remove the outer and using a sharp knife, slice the corn off the cob into a bowl. (or you could use a can of sweetcorn instead)
Now add this to a food processor or blender with the kidney beans, quinoa, oil, herbs and spices and pulse until thick and chunky.
4) Transfer to a bowl and drizzle with coconut oil and mix through then take a handful at a time and roll into bite-sized balls.
Place on a baking tray lined with baking paper and put into the oven for 20 minutes, turning after 10. mins
5) While this is cooking, make the mash by steaming the sweet potato until soft, and then transferring to a bowl with the other ingredients and mashing together until smooth.