Low Sodium Vegan Spinach and Potato Balls
Wholesome and flavorful, these Low Sodium Vegan Spinach and Potato Balls are a nutritious twist on traditional veggie bites. Made with hearty Russet potatoes, fresh spinach, protein-packed chickpea flour, and a dash of nutritional yeast, these bites deliver a satisfying combination of creamy, savory goodness and plant-based nutrition. This low-sodium recipe is perfect for those looking to enjoy a guilt-free snack or appetizer without compromising on taste. Oven-baked to golden perfection and lightly coated with breadcrumbs, these spinach and potato balls boast a crisp exterior and a tender, fluffy center. Seasoned with garlic and onion powder, parsley, and a hint of citrusy brightness from lemon juice, each bite is bursting with vibrant flavors. Serve them warm with your favorite vegan dipping sauce for a crowd-pleasing dairy-free, gluten-free, and healthy treat. Great for meal prepping, parties, or a comforting snack, they’re easy to prepare and ready in just under an hour!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 cups Fresh spinach
- 1 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 1 tablespoon Unsweetened plant-based milk
- 0.5 cup Bread crumbs (gluten-free if needed)
Instructions
Begin by peeling and cutting the potatoes into evenly sized chunks. Add them to a pot of water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, heat the olive oil in a skillet over medium heat. Add the fresh spinach and sauté for 3-4 minutes, or until the spinach is wilted. Remove from heat and let cool slightly.
Drain the cooked potatoes and transfer them to a large mixing bowl. Mash them using a potato masher or fork until smooth.
Finely chop the sautéed spinach and add it to the mashed potatoes.
Stir in the chickpea flour, nutritional yeast, garlic powder, onion powder, ground black pepper, fresh parsley, lemon juice, and plant-based milk. Mix until fully combined and a slightly sticky dough forms.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using clean hands, scoop about 1-2 tablespoons of the potato mixture and form it into a ball. Roll the ball gently in the bread crumbs until evenly coated. Place it onto the prepared baking sheet. Repeat with the remaining mixture.
Bake the spinach and potato balls in the preheated oven for 25-30 minutes, or until they are golden brown and firm, flipping them halfway through baking for an even texture.
Remove the baking sheet from the oven, let the potato balls cool for a few minutes, and serve warm. They pair well with a vegan yogurt dip or marinara sauce for dipping.
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 282.2 g | 103% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 24.1 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 313 mg | 24% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5341 mg | 114% | |
*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.
