Easy universal vegetable bites

Enjoy a hearty, plant-based twist on a classic with these vegetable bites made from PACK'D organic broccoli and spinach, walnuts, and cannellini beans.

Perfectly seasoned with Italian herbs and smoked paprika, these veggie bites are ideal for pairing with marinara sauce and spaghetti.

Ready in 45 minutes, they make for a delicious and nutritious dinner. Store leftovers in the fridge for up to 2 days or freeze for up to 2 months for easy meal prep.

Serves 4 (Makes 18 meatballs)

• Prep 10 mins
• Cook 35 mins
• Total 45 mins
• Storage Tupperware in the fridge for 2 days or freezer for 2 months

Ingredients

• 2 tbsp olive oil + more to serve
• 1 red pepper, diced (150g)
• 200g PACK'D organic broccoli (2 cups)
• 110 g Pack’d spinach (1 cup)
• 70g walnuts (3/4 cup)
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 tps salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tsp dried Italian herbs
• 2 tbsp fresh basil
• 12g nutritional yeast (1/4 cup)
• 180g drained tinned cannellini beans, rinsed
• 40g oats (1/3 cup)
• 1 tbsp tomato puree
• 1 tbsp tamari or coconut aminos
• 3 tbsp ground flax seeds
• Option to add 1 tsp sriracha for heat

To serve

• 1 jar marinara sauce (350g)
• 320g dried spaghetti

Method

Preheat the Air Fryer to 190C. Add the pepper and broccoli to a baking tray lined with parchment. Toss with olive oil and salt. Roast for 15 minutes until slightly charred. Add the walnuts to one corner and roast for a further 5 minutes.

Soften the spinach in a mug of boiling water. Then drain the water before carefully squeezing out the remaining water using your hands or a muslin cloth.

Heat 1 tbsp of olive oil in a pan. Add onion and sauté for 3 - 4 minutes until soft. Add the garlic and spinach for 1 minute.