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Easy Nourish Bowl with Turkey Meatballs Perfect for Superbowl Parties

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A wholesome and flavorful nourish bowl featuring juicy turkey meatballs, roasted sweet potatoes, kale, and quinoa, topped with a tangy Greek yogurt dressing. Perfect for game day or any casual gathering.

Ingredients

Scale
  • 1 lb (450 g) ground turkey (preferably lean, 93% lean)
  • 1/4 cup (25 g) panko breadcrumbs (or almond flour for gluten-free)
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 1/4 cup (15 g) fresh parsley, finely chopped
  • 1/4 cup (25 g) grated Parmesan cheese (optional)
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup (170 g) quinoa, rinsed
  • 2 medium sweet potatoes, peeled and cubed (about 2 cups)
  • 3 cups (90 g) kale, stems removed and chopped
  • 1 tbsp olive oil (extra virgin)
  • Salt and pepper to taste
  • 3 tbsp Greek yogurt (or dairy-free coconut yogurt)
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cook the quinoa: In a medium saucepan, combine 1 cup quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
  3. Prepare the turkey meatball mixture: In a large bowl, combine ground turkey, panko breadcrumbs, egg, minced garlic, parsley, Parmesan, smoked paprika, salt, and pepper. Mix gently but thoroughly—don’t overwork the meat.
  4. Form meatballs: Shape the mixture into 1½-inch (3.8 cm) meatballs, about 18 meatballs.
  5. Prepare the veggies: Toss sweet potato cubes and chopped kale with olive oil, salt, and pepper. Spread sweet potatoes on one side of the baking sheet, leaving space for meatballs. Kale will be added later.
  6. Arrange meatballs evenly spaced on the baking sheet.
  7. Roast sweet potatoes and meatballs for 15 minutes.
  8. Add kale to the baking sheet, toss with a bit more olive oil, and scatter around meatballs and sweet potatoes. Roast everything for another 8-10 minutes until meatballs are cooked through and veggies are tender.
  9. Make the dressing: Whisk together Greek yogurt, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.
  10. Assemble the bowls: Divide cooked quinoa between serving bowls, top with roasted sweet potatoes, kale, and turkey meatballs. Drizzle generously with the dressing.
  11. Serve immediately, garnished with extra parsley or chili flakes if desired.

Notes

Do not overmix the meatball mixture to keep meatballs tender. Use panko breadcrumbs for moisture retention or almond flour for gluten-free. Roasting keeps the dish lighter and less messy. Rinse quinoa thoroughly before cooking to avoid bitterness. Kale can be swapped with spinach or arugula. Sweet potatoes can be replaced with butternut squash in fall. Meatballs can be made ahead and frozen uncooked for up to 3 months.

Nutrition

Keywords: turkey meatballs, nourish bowl, quinoa, sweet potatoes, kale, healthy recipe, Superbowl party, easy dinner, gluten-free option, dairy-free option

Find it online: https://fuzzyforker.com/easy-nourish-bowl-with-turkey-meatballs-perfect-for-superbowl-parties/