High Protein Vegan Spinach and Potato Balls
Packed with plant-based protein and bursting with savory flavors, these High Protein Vegan Spinach and Potato Balls are a wholesome delight that’s perfect for any occasion! Featuring nutrient-dense russet potatoes, fresh spinach, and protein-rich chickpeas, this recipe combines simplicity and nutrition in every bite. Enhanced with nutritional yeast for a cheesy, umami twist and seasoned with smoky paprika and warming cumin, these oven-baked bites are as delicious as they are healthy. Easy to prepare in under an hour, they’re oil-free friendly and a great option for meal prep or a satisfying appetizer. Serve them warm with your preferred vegan dipping sauce—like creamy tahini or zesty marinara—for a dish that’s both crowd-pleasing and perfectly balanced. Ideal for those seeking high protein, gluten-free, and vegan recipes, this dish is sure to be a hit at your table!
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Recipe Information
Ingredients
- 2 medium (about 400g) Russet potatoes
- 2 cups (60g), chopped Fresh spinach
- 1 cup (240g) Canned chickpeas (drained and rinsed)
- 2 tablespoons Nutritional yeast
- 3 tablespoons Chickpea flour
- 2 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon (for sautéing) Olive oil (optional)
- 1 as needed (for baking) Avocado oil or cooking spray
Instructions
Peel and dice the potatoes. Place them in a pot of water and boil until fork-tender, about 10–12 minutes. Drain and mash until smooth. Set aside to cool slightly.
While the potatoes are cooling, heat a skillet over medium heat. Add olive oil (or a small amount of water to keep it oil-free) and sauté the minced garlic until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the mashed potatoes, sautéed spinach, chickpeas, nutritional yeast, chickpea flour, cumin, smoked paprika, salt, and black pepper. Mash the mixture together using a fork or potato masher until the chickpeas are partially crushed and the ingredients are well combined. The mixture should hold together when pressed. If it’s too dry, add a teaspoon of water. If it’s too wet, add more chickpea flour, 1 tablespoon at a time.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease the parchment paper with avocado oil or cooking spray.
Using your hands, shape the mixture into balls about 1.5 inches in diameter. Place the balls on the prepared baking sheet, spacing them slightly apart.
Bake the spinach and potato balls in the preheated oven for 25–30 minutes, flipping them halfway through to ensure even browning.
Once baked, allow the spinach and potato balls to cool slightly before serving. They can be enjoyed warm or at room temperature.
Serve with your favorite dipping sauce, such as vegan yogurt-based dressing, tahini sauce, or marinara.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 20.9 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5709 mg | 121% | |
*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.
