Vegan Almond Crusted Sweet Potato Croquettes
Delight your taste buds with these Vegan Almond Crusted Sweet Potato Croquettes—an irresistible blend of creamy sweet potatoes, fluffy quinoa, and a crunchy almond flour coating. Packed with smoky paprika, garlic, and nutritional yeast for bold, savory flavor, these croquettes are a wholesome twist on traditional comfort food. Perfectly crisped in the oven without the need for frying, they make a nutrient-dense, plant-based option for appetizers, snacks, or a hearty side dish. Ready in just over an hour and featuring gluten-free ingredients like almond flour and flaxseed, this recipe is as easy as it is satisfying. Serve them warm, garnished with fresh parsley, and watch these golden bites disappear!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 0.5 cup quinoa
- 1 cup water
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons olive oil
- 0.5 cup almond milk
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes. Boil them in a pot of water until tender, about 15-20 minutes. Drain and mash the sweet potatoes in a large bowl.
While the sweet potatoes are cooking, rinse the quinoa under cold water. Combine it with 1 cup of water in a small saucepan. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until the quinoa has absorbed all the water and is fluffy. Add cooked quinoa to the mashed sweet potatoes.
In a small bowl, combine ground flaxseed with 6 tablespoons of water. Stir and let it sit for a few minutes to form a flax egg.
To the sweet potato and quinoa mixture, add the flax egg, garlic powder, onion powder, smoked paprika, nutritional yeast, salt, pepper, and chopped parsley. Mix well until combined.
In another bowl, mix the almond flour with a pinch of salt and set aside. In a separate shallow bowl, add almond milk.
Shape the sweet potato mixture into small croquettes or patties, about 2 inches in diameter.
Dip each croquette first into the almond milk to moisten, then roll in the almond flour, pressing gently to ensure it adheres.
Place the almond crusted croquettes onto the prepared baking sheet.
Drizzle or brush the croquettes with olive oil to help them crisp up.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3259 mg | 142% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 28.6 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 635 mg | 49% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 664 mg | 14% | |
*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.
