Baked Sweet Potato, Lentil & Tofu Balls w Tahini Dip

How many of us struggle with actually getting all components of a healthy meal in?! Well fear no more..these wholesome baked sweet potato, lentil & tofu balls satisfy all the components of a healthy meal! Talk about making meals easy and delicious at the same time!

Often we find it hard to get enough of the right sources of protein in but with these balls of goodness, you get a real plant based protein hit. Both the lentils and tofu provide plant based protein power. Plant proteins like these are loaded with disease fighting phytonutrients, cholesterol-lowering fiber and are naturally low in cholesterol and sodium.

Many of us avoid carbs out of fear of weight gain but we NEED carbs in our diet- the right type of carbs of course! These baked sweet potato, lentil & tofu balls contain brown rice and sweet potato both of which are low GI carbs, keeping you full for longer and releasing energy slowly and sustainably.

The great thing about this recipe is you can cook a batch of these nourishing balls at the beginning of the week and serve with a leafy salad and this lovely tumeric tahini dip (or any other dip of your choice) in the recipe below. These are also vegan friendly and GF! So having these balls ready to go, makes life so much easier and convenient! And as an extra plus, there are not many steps or ingredients in the recipe. A bonus for many of us I am sure.


Baked Sweet Potato, Lentil & Tofu Balls

Makes: 20

1 cup cooked brown rice

1 large sweet potato, peeled and roughly chopped

1 tin lentils, drained and rinsed

1/2 block tofu, cubed

1/2 cup peas (frozen or fresh, if frozen make sure they are defrosted)

Small bit of ginger, crushed (quarter your thumb size, can also use 1/2 tsp ginger powder)

2 tsp curry powder

1/2 tbsp tahini

Tumeric Tahini

1 tbsp tahini

1/4 tsp tumeric

Squeeze of lemon

1 tbsp water to thin out

Preheat the oven to 170 degrees celsius and line a baking tray with baking paper.

Steam the sweet potato pieces for about 10 mins or until tender.

Place half the sweet potato, half the lentils and half the tofu and process in a food processor until combined.

Add remaining sweet potato, lentils, tofu along with the rice, peas, ginger, curry powder and tahini and process until roughly combined (you still want a bit of texture to the mixture!).

Form into round balls and place on the baking tray.

Bake for around 30-35 mins or until golden and cooked through.

For the tumeric tahini, combine all ingredients until well combined and smooth.

Serve these baked sweet potato, lentil & tofu balls along side the tumeric tahini and a green salad and enjoy!


If you loved this recipe, try out this yummy vegan recipe!

Or if your after a whole food, simple weekly meal plan with recipes, check out our BV Online Studio that also includes Workouts, Yoga Classes, Meditation, Wellbeing Activities + more..


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