Herby Chicken Meatball Bowl (Print Version)
# Ingredients:
→ Parmesan Roasted Chickpeas
01 -
1 can (15 oz) chickpeas
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon each: salt, garlic powder, onion powder, herbs de province
04 -
2 tablespoons grated parmesan cheese
→ Roasted Sweet Potatoes
05 -
1 large sweet potato
06 -
1 tablespoon olive oil
07 -
1/2 teaspoon each: salt, cinnamon
08 -
1/4 teaspoon cumin
→ Herby Chicken Meatballs
09 -
1 pound ground chicken
10 -
1 cup ricotta cheese
11 -
1 egg
12 -
1/2 cup panko breadcrumbs
13 -
1 shallot, finely chopped
14 -
2 green onions, finely chopped
15 -
Fresh herbs: 1/2 cup cilantro, 1/4 cup dill
16 -
Zest of 1 lemon
17 -
1/2 teaspoon each: salt, pepper
18 -
2 tablespoons olive oil for cooking
→ Yogurt Jalapeño Dressing
19 -
1 cup Greek yogurt
20 -
Fresh herbs: 1 cup basil, 1/2 cup dill
21 -
Juice of 1 lemon
22 -
1 tablespoon each: olive oil, honey
23 -
1 jalapeño, seeded
24 -
2 garlic cloves
25 -
Salt and pepper to taste
→ For Serving
26 -
4 cups fresh kale
# Instructions:
01 -
Heat oven to 400°F. Drain and dry chickpeas, then toss with oil, seasonings, and parmesan on a baking sheet
02 -
Bake chickpeas for 15 minutes until crispy
03 -
Cut sweet potato into bite-sized pieces, toss with oil and seasonings on a baking sheet
04 -
Bake for 15-20 minutes until cooked through and starting to brown
05 -
Mix all meatball ingredients except oil. Shape into cylinders using about 2 tablespoons mixture each
06 -
Brown meatballs in oil over medium-high heat, 3-4 minutes per side until internal temp reaches 165°F
07 -
Blend all dressing ingredients until smooth
08 -
Divide kale, sweet potatoes, chickpeas, and meatballs between bowls. Top with dressing
# Notes:
01 -
Meatballs can be shaped into cylinders for more browning surface
02 -
Make sure chickpeas are well dried for maximum crispiness