Chicken Meatball Herb Bowl (Print Version)
# Ingredients:
→ Cheesy Baked Chickpeas
01 -
1 (15 oz) can of chickpeas
02 -
1 tbsp olive oil
03 -
1/2 tsp of salt, onion powder, garlic powder, and herbes de Provence
04 -
2 tbsp shredded parmesan
→ Seasoned Sweet Potatoes
05 -
1 big sweet potato
06 -
1 tbsp olive oil
07 -
1/2 tsp each of cinnamon and salt
08 -
1/4 tsp cumin
→ Flavorful Chicken Meatballs
09 -
1 lb ground chicken
10 -
1 c ricotta cheese
11 -
1 whole egg
12 -
1/2 cup breadcrumbs (panko)
13 -
1 small shallot, minced
14 -
2 scallions, finely chopped
15 -
Fresh greens: 1/2 cup cilantro, 1/4 cup dill
16 -
Zest from one lemon
17 -
1/2 tsp salt and pepper
18 -
2 tbsp olive oil for frying
→ Zesty Yogurt Dressing
19 -
1 c plain Greek yogurt
20 -
Fresh greens: 1 c basil, 1/2 c dill
21 -
Juice from a lemon
22 -
1 tbsp honey and 1 tbsp olive oil
23 -
1 deseeded jalapeño
24 -
2 garlic cloves
25 -
Salt and pepper as needed
→ For the Bowls
26 -
4 handfuls of kale
# Instructions:
01 -
Set oven to 400°F. Dry out chickpeas after draining, coat with olive oil, seasonings, and parmesan, then spread on a tray
02 -
Bake for around 15 minutes or until they’re nice and crunchy
03 -
Chop the sweet potato into small chunks, drizzle with oil, sprinkle seasonings, and dump on a tray
04 -
Let it bake for 15–20 minutes until it starts browning and softens completely
05 -
Stir all meatball ingredients (skip oil for now). Roll into small cylinder shapes, using about 2 scoops per piece
06 -
In a pan, heat olive oil on medium-high. Fry meatballs for 3 or 4 minutes each side until a thermometer in the middle reads 165°F
07 -
Throw all dressing ingredients into a blender and whizz until smooth
08 -
Split kale, baked sweet potato, chickpeas, and meatballs into bowls. Drizzle with the dressing
# Notes:
01 -
Shaping meatballs as cylinders gives more crispy surface area
02 -
Make sure chickpeas are completely dry for extra crunchiness