top of page

Sweet Potato and Black Beans ‘no meat’ Meatballs

Every Meatless Monday should include protein, and there are no better proteins than those that come from plants! Use our San Elk Veggie Stock to level up your Meatless Mondays, with a mixture of salty and tangy flavours to add to your next meal.


These Sweet Potato and Black Bean balls are a crowd pleaser, filled with hearty ingredients to substitute for meat. A great addition to your next salad or rice dish. 


2 cups water

1 sweet potato (chopped into bite sized pieces)

1 tbs dried oregano


1 tbs onion (finely chopped)

½ cup mushrooms (finely chopped)

400g black beans

1 tbs Nutritional Yeast

2 tbs tomato paste

½ cup almond meal

1 tbs olive oil


  1. Heat oven to 200 degrees.  

  2. Add water into a pot and boil. Add the sweet potato and allow to soften (about 10-15 minutes).  

  3. Drain the sweet potato and place in a large bowl along with the oregano, salt and veggie stock. Mash sweet potato with a fork until there are no lumps.  

  4. Add onion, mushroom, beans, Nutritional Yeast, tomato paste, almond meal and oil. Mix until all the ingredients are well combined.  

  5. Line a baking tray with baking paper. Use a tablespoon to spoon some mixture into your hands and roll into a ball. Place each ball on the tray.  

  6. Once all the balls are lined on the tray, place them into the oven and bake for about 45 mins.  

  7. When you take them out, allow them to cool for about 20 minutes. This allows them to harden and mould better together. 

We love seeing your creations!

Take a photo and then tag us @san_elk on Instagram!


bottom of page