- 1 TBS chia seeds
- 1 large sweet potato
- 2-3 cloves of garlic, minced
- 1/4 C green onion, slivered
- 1 TBS fresh ginger root, grated
- 1 C quinoa, rinsed
- 2 C vegetable broth
- 1 (12 oz) package of Beyond Meat Lightly Seasoned Chicken Strips
- 1/4 C shredded carrots
- 1/4 C frozen edamame, thawed and shelled
- 1/2-3/4 C whole rolled oats, pulsed in a dry blender a few times
- 2 TBS sweet chili sauce
- 2 TBS rice vinegar
- 3 TBS light coconut milk
- 1 TBS brown sugar
- 1 1/2 TBS peanut butter (almond, cashew, sunflower all fine to substitute) juice of 1 lime 3/4 – 1 C cilantro leaves, roughly chopped (optional)
Mix the chia seeds and 3 TBS water in a small bowl and allow to sit for at least 20 minutes until gelatinous. This will be your egg substitute.
Cook the sweet potato and scoop out the insides.? Set aside to cool.
In a large sauce pan, add 2TBS of water and begin to saute the garlic, green onions and ginger.? Cook for about 2-3 minutes over a high heat, stirring often.? Don?t let the ingredients burn.
Add in the quinoa and the broth.? Stir and bring it to a boil. Decrease the heat to medium, cover and allow to cook for 15-17 minutes, stirring half way through.
In a food processor, add in the Beyond Meat, carrots and edamame.? Pulse 6-7 times until the ?chicken? is starting to shred and the carrots and edamame are sliced. Transfer to a large mixing bowl.
Place the oats in a blender and pulse a few times until they have broken down a bit.? Set aside.
In the blender, add the chile sauce, rice vinegar, coconut milk, sugar, peanut butter and lime. Blend until well mixed.
When the quinoa is ready, transfer that to the ?chicken? bowl along with the sweet potato and the chia seed egg and mix well with your hands. Add in the oats and the chili sauce and continue to mix. Fold in the cilantro if using. Place in refrigerator for at least an hour.
Heat oven to 375.? Line a baking tray with parchment paper and patty up the burgers to about 2 1/2? diameter and 1/2? thick. Bake for 30 minutes, flipping once at the halfway point.
Preheat over to 350.
Line a baking pan with parchment paper (or you can spray the pan with a non-stick spray) and little by little, pick off about 1/2? -3/4? (ish) pieces of the mixture and gently roll into balls. It should make about two dozen balls (leftovers!!).
Bake the balls for 20 minutes, pull them out of the oven and turn them over one by one.? Bake for another 20 minutes.? Allow them to cool slightly when you finish cooking them as they will firm up a little more.
At this time make your zucchini noodles. You can simply take a potato peeler and begin peeling away or you can buy this fun little contraption I found at Bed, Bath and Beyond. Begin spiraling the zucchinis and plate them up. You don?t need to cook them.
Now, on top of your noodles, scoop on some hot marinara and top with a few of your veggie meatballs.? If you have any leftover uncut basil leaves, stick one of those suckers on top for presentation points and Viola! you are a baller…!