Looks funny – tastes amazing! Have you tried my Flax Encrusted Sweet Potato Balls?  It’s one of my favorite recipes!  The only change I made to the recipe today was using raw quinoa instead of ground flax.  The quinoa is still crunchy after baking, but not too hard – it softens a lot after being cooked next to the moist sweet potato.



Ingredients (serves 1):

  • 1/4 cup black beans, drained, rinsed, and patted dry
  • 1/2 large baked sweet potato, mashed
  • 3 tablespoons salsa
  • 1/4 cup of rinsed (raw) quinoa
  • Ketchup for garnish


  • Pre-heat oven to 350.
  • Mash together salsa, sweet potato, and black beans.
  • Form mix into five balls.
  • Spread out ground flax in a low bowl and roll each ball in the quinoa, coating completely.
  • Place balls on greased cookie sheet.
  • Bake for 30 minutes at 350 degrees, rotating once.
  • Garnish with ketchup and enjoy!
Healthy Tipping Point