Vegan Almond Crusted Sweet Potato Croquettes

Delight your taste buds with these Vegan Almond Crusted Sweet Potato Croquettes, a wholesome and flavorful plant-based dish perfect for any occasion. These crispy yet tender croquettes combine the natural sweetness of mashed sweet potatoes with the nutty richness of quinoa, all seasoned with a tantalizing blend of smoked paprika, garlic, and onion powder. A golden almond flour crust gives them a satisfying crunch, while a clever flax egg keeps them fully vegan. Baked to perfection rather than fried, these croquettes are a lighter, healthier option without sacrificing any indulgent flavor. Pair them with your favorite dipping sauce or serve them as an elegant appetizer or side dish. Gluten-free, dairy-free, and bursting with wholesome ingredients, these croquettes are sure to become a new mealtime favorite!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In another bowl, mix the almond flour with a pinch of salt and set aside. In a separate shallow bowl, add almond milk.

Step 7

Shape the sweet potato mixture into small croquettes or patties, about 2 inches in diameter.

Step 8

Dip each croquette first into the almond milk to moisten, then roll in the almond flour, pressing gently to ensure it adheres.

Step 9

Place the almond crusted croquettes onto the prepared baking sheet.

Step 10

Drizzle or brush the croquettes with olive oil to help them crisp up.

Step 11

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Step 12

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1082.9g)

Amount per serving	% Daily Value*
Calories	1588.5

Total Fat 89.8g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 3258.8mg	0%
Total Carbohydrate 161.7g	0%
Dietary Fiber 28.7g	0%
Total Sugars 28.6g
Protein 48.6g	0%

Vitamin D 39.0IU	0%
Calcium 635.2mg	0%
Iron 12.0mg	0%
Potassium 664.5mg	0%

*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.

Source of Calories

Fat: 49.0%

Protein: 11.8%

Carbs: 39.2%