Baked Sweet Potato Arancini (Italian Rice Balls) Vegan

May 09, 2023May 9, 20230 2
Baked Sweet Potato Arancini, a delicious Italian appetizer with a twist of sweet potato and cashews!
in Appetizer

Prep

50 min

Cook

30 min

Ready In

80 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup raw cashews
1 tablespoon nutritional yeast
1 tablespoon Braggs liquid aminos or 1 tablespoon soy sauce
1 teaspoon olive oil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 large sweet potato
1/4 chopped onion
2 garlic cloves
2 cups arborio rice ( dry )
1 cup white wine
6 cups vegetable broth
1 cup seasoned bread crumbs

Nutrision Information

Servings Per Recipe
6
Calories
403
Sugar
5g
Fat
6g
Baked Sweet Potato Arancini is a twist to the famous Italian Arancini. This recipe utilizes rice, sweet potato, and cashew nuts to create delicious, mouth-watering bites perfect for a snack or an appetizer. Italian cuisine is famous for its flavorful rice balls stuffed with meat, veggies, cheese, etc., but this recipe will delight vegan and non-vegan lovers alike. These bites are soft, creamy, and crispy all at once, and the sweet potato gives them a healthy twist. This dish is perfect for those who love to experiment with traditional recipes.

Instructions

1.Preheat oven to 400°F.
2.Soak raw cashews in hot water for 30 minutes.
3.Heat a tablespoon olive oil in a pan. Add chopped onion and garlic cloves and sauté for 3-4 minutes till they turn golden brown.
4.Add arborio rice and toast it for 2-3 minutes.
5.Pour in white wine and let it bubble until the majority of the wine disappears
6.Pour in vegetable broth (1 cup at a time) and stir constantly till the rice pre-absorbs all the liquid. Repeat until all the broth is absorbed and rice is cooked through.
7.Microwave sweet potato for 5-6 minutes till they are cooked.
8.Once cool enough to handle, remove the skin and discard them. Keep the flesh in a bowl.
9.In a blender add soaked cashews, onion powder, garlic powder, nutritional yeast, and Braggs liquid aminos, blend till smooth.
10.Add the cashew mixture and sweet potato to the cooked risotto and stir until well combined.
11.Let the mixture cool for a few minutes. Once it’s cooled enough to handle, use your hands to form the risotto mixture into small balls.
12.Place bread crumbs in one bowl and coat each risotto ball in the breadcrumbs.
13.Place the rice balls on a lined baking sheet and bake for 20-30 minutes until lightly browned, turning them halfway through.
14.Let them cool down for 5 minutes before serving.

PROS

These delicious bites are soft, creamy, and crispy all at once.
The sweet potato gives them a healthy twist which makes them even more irresistible.
Gluten-free, dairy-free, and vegan, these rice balls are perfect for all diets.

CONS

The rice has to cook for a long time which takes effort and patience.
The recipe is time-consuming so make sure you have enough time to make it.

HEALTH & BENEFITS

These arancini are not only mouthwatering but also healthful. Sweet potatoes are high in fiber, antioxidants, vitamins A, B6, and C. They are also an excellent source of beta-carotene which helps boost immunity, and dietary fiber helps control blood sugar levels.

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