Print

Flavorful St Patrick’s Day Nourish Bowl with Turkey Meatballs & Chipotle-Lime Yogurt

st patrick’s day nourish bowl turkey meatballs - featured image
Print Recipe

A vibrant and comforting nourish bowl featuring juicy turkey meatballs seasoned with cumin and smoked paprika, paired with a smoky, tangy chipotle-lime yogurt sauce, served over quinoa or brown rice with fresh greens and roasted vegetables.

Ingredients

Scale
  • 1 lb (450g) ground turkey (organic, lean preferred)
  • 1/4 cup (25g) panko breadcrumbs (use gluten-free if needed)
  • 1 large egg, room temperature
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 cup fresh parsley, chopped (or cilantro)
  • Salt and pepper, to taste
  • 1 cup (240ml) plain Greek yogurt
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tbsp fresh lime juice
  • 1 tsp honey or maple syrup
  • Pinch of salt
  • 2 cups cooked quinoa or brown rice
  • 3 cups mixed greens (spinach, arugula, kale)
  • 1 cup roasted sweet potatoes, cubed (seasoned with olive oil and rosemary)
  • 1/2 cup shredded carrots
  • 1/2 avocado, sliced
  • Fresh lime wedges

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a skillet.
  2. In a large bowl, combine ground turkey, panko breadcrumbs, egg, minced garlic, cumin, smoked paprika, chopped parsley, salt, and pepper. Mix gently until just combined.
  3. Form mixture into 1 1/2-inch (3.8 cm) meatballs, about 16 to 18 total. Place evenly spaced on prepared baking sheet or skillet.
  4. Bake meatballs for 18-20 minutes, turning once halfway through. Alternatively, cook in a skillet over medium heat for about 12 minutes, rolling to brown all sides. Meatballs should reach 165°F (74°C).
  5. While meatballs cook, mix Greek yogurt, chopped chipotle pepper, lime juice, honey, and salt in a small bowl. Adjust seasoning to taste.
  6. Warm cooked quinoa or brown rice. Toss mixed greens with lime juice and a pinch of salt. Roast sweet potatoes if not already done by baking at 400°F (200°C) for 20-25 minutes.
  7. Assemble bowls by dividing quinoa or rice into four bowls. Top with greens, roasted sweet potatoes, shredded carrots, sliced avocado, and turkey meatballs.
  8. Drizzle generously with chipotle-lime yogurt and serve with fresh lime wedges.

Notes

For a crispier meatball exterior, broil for 2 minutes at the end of baking. Chipotle-lime yogurt can be made ahead and stored in the fridge for up to 3 days. Use almond flour instead of panko for gluten-free. Swap Greek yogurt with dairy-free coconut yogurt for vegan option (omit egg and use flax egg). Keep meatballs spaced to avoid steaming.

Nutrition

Keywords: St Patrick’s Day, nourish bowl, turkey meatballs, chipotle-lime yogurt, healthy recipe, easy dinner, gluten-free option, protein bowl

Find it online: https://fuzzyforker.com/flavorful-st-patricks-day-nourish-bowl-with-turkey-meatballs-easy-homemade-recipe-for-chipotle-lime-yogurt/