Baobab Veggie Balls with Sweet Potato and Beet

Baobab Veggie Balls with Sweet Potato and Beet

Baobab adds a new twist to the veggie burger. We hope you enjoy these savory non-meat balls as much as we do!


  • 1 medium sweet potato
  • 1 medium carrot
  • 2 packed grated medium sized beetroot
  • ½ c finely chopped red onion
  • 1 clove garlic, finely chopped
  • ¼ tsp chili powder
  • ½ tsp cumin powder
  • 1 tsp dried dill
  • 2 tbsp corn flour
  • 2 tbsp baobab
  • salt to taste
    Baobab Veggie Balls


    1. Heat a teaspoon of coconut oil in a cast iron skillet and add in the chopped red onion and garlic. Sauté until the red onions are translucent.

    2. Add in the grated beetroot, sweet potato, and carrot, cumin, salt, chili powder,and dill. Cover the pan and simmer on low heat until the beetroot and sweet potato have turned soft.

    3. Turn off the heat and allow the mixture to cool completely. Once cooled, add in the corn flour and baobab powder.

    4. Make small lime sized balls or go big with a burger. You can cook them by baking for 30 minutes at 375 degrees or pan fry them up in a low heat.

Baobab is a superfruit that has great things, like antioxidants,dietary fiber,vitamin C, vitamin B, calcium, magnesium, and potassium. The fruit – a big, coconut looking thing – comes from Africa’s picturesque baobab tree, known as the “Tree of Life.

One serving (about 2 tablespoons) contains 24% of your daily recommended dietary fiber and 25% of the daily recommended Vitamin C. And if that wasn’t enough, the fiber in the Baobab fruit pulp acts as a prebiotic – helping your gut grow its good bacteria so that you can better absorb nutrients. And it’s extremely alkaline with a PRAL value of -52. Its tangy and slightly sweet taste works well in smoothies, tomato sauce, desserts, and many other foods.

Leave a Reply

Your email address will not be published. Required fields are marked *