Black Bean Meatballs in Yellow Pepper Cream

Baked black bean-walnut meatballs over a roasted yellow pepper cashew cream with garlicky quinoa.

💪 Where's the protein? Right here — 24g

Black beans (12g)
Quinoa (6g)
Walnuts (4g)
Cashews (2g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓ Black beans, 1.5 cups
✓ Walnuts, 1/4 cup, toasted
✓ Rolled oats, 1/3 cup
✓ Ground flaxseed, 1 tbsp
✓ Cumin + smoked paprika + oregano
✓ Yellow bell peppers, 2
✓ Cashews, 1/4 cup, soaked
✓ Garlic, 3 cloves
✓ Quinoa, 3/4 cup cooked
✓ Parsley + lemon

How to Prep

1Whisk flax with 3 tbsp water; rest 5 minutes.
2Pulse beans, walnuts, oats, spices, and the flax gel into a dough that holds; roll 10 meatballs.
3Bake at 400°F for 22 minutes, turning once, until crusted.
4Roast the yellow peppers until blackened; peel and blend with cashews, garlic, and a splash of water into a golden cream.
5Pool the pepper cream, land the meatballs, serve with lemony quinoa and parsley.

#high-protein#gluten-free-option#freezer-friendly#comfort