Sweet Potato and Chick Pea Vegan nuggets

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Sweet Potato and Chick Pea Vegan nuggets

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    40 minute
  • Preparation time
  • Difficulty

    Easy
  • cooking time
  • Serving

    15 People
  • Goody kitchen

Ingredients

1 kilo peeled sweet potatoes chopped into cubes
1 kilo peeled carrots
3 tbs olive oil
Salt flakes and freshly ground black pepper
1 can of Goody Chickpeas
2 cups boiled and washed brown rice
1 tsp lime juice
1 tsp finely chopped red chilli
3 tsp sumac
1 minced clove of garlic
¼ cup sesame seeds
1 cup of chopped coriander leaves
micro herbs to garnish
Goody Flavor Station Chipotle Sauce
 

Method

1.    Pre heat the oven to 200 degrees.

2.    Lay the sweet potatoes and carrots on a non-stick baking tray. Drizzle with olive oil and season. Roast until golden and cooked through. 

3.    In a food processor blend the sweet potatoes and chickpeas until a rough textured paste. Remove and place in a mixing bowl. Add the brown rice, lime juice, red chilli, sumac, coriander and season. Mix ingredients to combine. Shape into balls similar to a small falafel size and lightly coat with sesame seeds. Brush each ball with olive oil. 

4.    Place on a non-stick baking tray and cook in oven for 10-15 minutes until golden brown. Turn the balls over and continue roasting for a further 10 minutes or until they look ready.

5.    Place vegan balls on a serving plate with roasted carrots and garnish with micro herbs. Dip the vegan balls and carrots into a ramekin filled with Goody Chipotle Sauce garnished with sesame seeds and sumac.