Sweet Potato Rice Balls with Moxarella

subheading: For the sweet potato rice balls:

2 cups brown rice

2 medium sweet potatoes

½ cup fresh parsley, chopped

2 garlic cloves, minced

1 medium white onion, diced

½ cup frozen sweet corn, defrosted

2 Tbsp chia seeds

4 Tbsp water

1 tsp cumin

1 tsp smoked paprika

dash of black pepper

subheading: For the cashew moxarella:

Click here (I halved all the ingredients and got enough cashew cheeze for all balls plus a bit extra)

subheading: For the sauce:

2 Tbsp tahini

1 tsp beetroot juice or beetroot powder

1 tsp maple syrup

1 tsp dijon mustard

1 tsp lemon juice

water as needed

Directions at thetastyk.com

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