Savoury Powerballs with butternut squash, chickpeas, carrots and brown rice
EAT CLEAN® SAVOURY POWERBALLS WITH BUTTERNUT SQUASH, CHICKPEAS, CARROTS AND BROWN RICE
Recipe by Tosca Reno
All rights reserved.®
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 12 – 15 balls
Ingredients:
- 1 butternut squash, or 2 cups, peeled, halved
- 5 heirloom carrots, peeled, trimmed
- 2 Tbsp extra virgin olive oil + additional for brushing vegetables
- 1 tsp unrefined sea salt
- freshly grated black pepper
- 2 cups chickpeas
- 2 cups cooked brown rice
- 1 cup sun dried tomatoes, soaked in water overnight
- 1 Tbsp lemon zest
- 1 tsp dried chili flakes
- 2 cloves garlic, minced
- 2 tsp Zatar
- 1 bunch cilantro, fresh, chopped
- 1/4 cup white sesame seeds
Directions:
- Preheat oven to 400 degrees F.
- Prepare a baking sheet by lining with unbleached parchment paper.
- Place halved butternut squash on baking sheet.
- Arrange carrots on baking sheet so they aren’t overlapping.
- Drizzle with olive oil and dust with salt and pepper.
- Place in hot oven and bake until golden, about 20 minutes.
- Remove from heat and let cool.
- Meanwhile, place chickpeas in bowl of food processor.
- Pulse until coarse mixture results.
- Add flesh from baked squash, carrots, sun dried tomatoes, rice, zest, chili, garlic, zatar and cilantro to bowl of food processor.
- Pulse until uniform mixture results.
- Divide and shape mixture into 2 tablespoons and press into sesame seeds.
- Place on baking sheet and bake for 20 minutes or until golden.
- Remove from heat and serve.
Stores well.
Tags: healthy snacks, snacks
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