Heart-Healthy Vegan Spinach and Potato Balls
Wholesome, satisfying, and packed with plant-based goodness, these Heart-Healthy Vegan Spinach and Potato Balls are the perfect blend of nutrients and flavor. Made with creamy mashed russet potatoes, fresh wilted spinach, and a touch of nutritional yeast for a cheesy, umami kick, these oven-baked delights are as nourishing as they are delicious. Bound together with ground flaxseed and oat flour, they're entirely vegan and free of refined ingredients, making them a high-fiber, low-fat snack or meal addition. Seasoned with smoked paprika and cumin, each bite delivers a subtle, smoky warmth. Quick to prepare in under an hour, these golden potato balls are ideal for serving with your favorite dipping sauce, as a crispy salad topper, or as a tasty appetizer for any gathering. Perfect for those looking to enjoy a heart-healthy, plant-based recipe without compromising on flavor!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 cups Fresh spinach
- 3 cloves Garlic cloves
- 3 tablespoons Nutritional yeast
- 1 cup Oat flour
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- as needed Olive oil spray
Instructions
Peel and chop the russet potatoes into chunks. Boil them in a large pot of water for 15-20 minutes or until fork-tender.
While the potatoes cook, prepare the flax egg by combining the ground flaxseed with water in a small bowl. Let it sit for 5 minutes to thicken.
In a large pan, sauté the fresh spinach with 1 minced garlic clove over medium heat until wilted. Remove from heat and set aside.
Once the potatoes are cooked, drain them and mash them in a large mixing bowl until smooth.
Chop the wilted spinach finely and add it to the mashed potatoes along with the nutritional yeast, oat flour, flax egg, smoked paprika, ground cumin, salt, and black pepper. Mix until well combined.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using clean hands, form the potato mixture into 1.5-inch balls and place them on the prepared baking sheet.
Lightly spray the spinach and potato balls with olive oil to help them crisp up in the oven.
Bake for 25-30 minutes, flipping halfway through, until golden brown and slightly crisp on the outside.
Allow the balls to cool for 5 minutes before serving. Enjoy on their own, with a dip of your choice, or as a topping for salads or grain bowls.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 8.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4773 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
