Buckwheat Sweet Potato balls

These tender balls of buckwheat and sweet potato with tomato sauce will be the star of your lunch box or your Friday night dinners. They’re low in fat, rich in prebiotic carbohydrates and very very succulent. Trust us, we don’t toss that word around lightly.
Besides, they are so easy to make that, if you want, you can eat them every week.
A tip: prepare the balls and freeze them directly after cooking them in the pan. Every time you want to eat this comfort recipe, take the balls out of the freezer and heat them directly with the sauce.
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For the vegan balls

  • ½ large sweet potato
  • 2 ½ dl buckwheat
  • 1 tbsp ground flax seeds
  • 2 tbsp soy sauce
  • 2 tsp salt
  • 1 tsp black ground pepper
  • 1 tsp oregano
  • 1 tsp ground turmeric
  • 1 tsp garlic powder
  • Olive oil for frying

For the sauce

  • Ready-made store-bought tomato soup
  • Oregano


  • Boil buckwheat for about 15 minutes, until tender, then rinse.
  • In the oven or microwave, bake sweet potato until cooked through, then peel.
  • Put all the vegan balls’ ingredients in a pot. With a hand-blender, blend until smooth. Pour in a little bit of olive oil to the dough to make it easier to form the balls.
  • Scoop out medium-sized balls of dough and roll between your hands.
  • Heat a pan over medium heat and add olive oil.
  • Fry the balls until browned on the outside.
  • Serve with ready-made (/store-bought) tomato sauce and garnish with fresh basil leaves.

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