Sweet and Spicy Ground Chicken Meatball Veggie Bowl

Turkey Meatball Veggie Bowl

Have you ever gone to the grocery store on the hunt for ground turkey and then got home only to realize you messed up and got ground chicken on accident? Just me? Well TBH I do it all the freakin’ time so I’ve decided to just embrace my lack of attentiveness by channeling it into tasty ground chicken dishes.

Aaaaaand this is one of my faves. Ground chicken meatballs are super underrated. I feel like nobody ever really talks about ground chicken meatballs, it’s always ground beef or ground turkey. But ground chicken meatballs are SO good so I’m starting a ground chicken meatball bandwagon.

#chickenmeatballsfolife

Anyways, this bowl is perfect for lunch, dinner, or even a snack, and it’s a meal prepper’s heaven (if you’re into that, which you should be if you’re not) because you can literally make a whole bunch of everything in advance and then heat it up whenever you have a craving for a delicious, nutritious meal. Also, talk about the perfect meal to pack for lunch at work! SO GREAT.

And besides being scrumptidlyumptious, this bowl is POWERFUL. You’ve got your protein, vitamins, minerals, fiber, healthy fats, anti-cancer properties, andddd gut health promotion! So give it a try next time you accidentally buy ground chicken by mistake. Or even if you buy it on purpose. You’ll thank me later. Enjoy, my peep!

 

Ground Chicken Meatball Veggie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • ¼ pound lean free range organic ground chicken
  • ½ tsp minced garlic
  • 2 tbsp diced yellow onion
  • 1 Tbsp chickpea flour
  • pinch of salt
  • ½ tbsp virgin organic coconut oil
  • ¼ cup sweet potato cut into chunks
  • 1 carrot, sliced
  • ¼ cup cremini mushrooms, sliced
  • 1 cup chopped kale
  • salt and pepper
  • 1 Tbsp maple syrup
  • 2 tsp Frank’s Red Hot Sauce

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. In a bowl, combine the ground chicken, minced garlic, yellow onion, chickpea flour, and pinch of salt. Mix to combine.
  3. Form balls about 1 inch in diameter and place on a lined baking sheet.
  4. Put in the oven and bake for about 15-20 minutes (until the internal temperature reaches 165 degrees F).
  5. Meanwhile, toss the sweet potato chunks and carrot slices in half of the coconut oil, salt, and pepper. Transfer them to a lined baking sheet and place in the oven for about 15-20 minutes (until fork tender).
  6. While everything’s cooking in the oven, heat the remaining half of the coconut oil over medium heat in a pan. Once it’s hot, add the mushrooms and stir occasionally until they are tender.
  7. Mix together the maple syrup and hot sauce.
  8. Place kale in a bowl and top with the mushrooms, sweet potatoes, carrots, meatballs, and sauce. Enjoy!

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Ground Turkey and Roasted Veggie Baja Salad Bowl

Okay, so I wasn’t really sure what to call this bowl. Baja seemed appropriate due to the fact that there’s salsa on this guy, but really the rest of it was just random stuff I had in my fridge that I threw together and it ended up tasting really good. What even is baja supposed to mean anyways? Oh well. So yeah, from now on I suppose this combo will forever be known as my baja bowl!

I’m obsessed with salad bowls because for one, they’re a PHENOMENAL way to get in tons of veggies without really having the pain of forcing veggies down. Anddddd, they’re easy peasy veggie beezy. (Yes, I just made that up and I know it makes zero sense but I like saying it out loud so I’m keeping it hehe.) Anyways, they’re literally the easiest thing ever. Usually I have tons of roasted veggies and leftover meat lying around from either meal prep or leftovers so I just throw everything in a bowl and voila! Instant healthy lunch/dinner/snack/meal-to-go/whatever other instance in which you could need a delicious and nutritious bowl of food. It’s perfecto! (still in Mexico so I can’t help but to show off my grande Mexican vocabulary)

BUT. Back to this bowl. Remember guys, it’s so important to eat the rainbow, especially when it comes to fruits and veggies because you get such a wide variety of vitamins, minerals, and nutrients from each color of food which means your body will be happy as a little clam! Which is muy importante. Keep the body happy and you will in turn be happy which is what it’s all about, amiright? And how could you say no to all this healthiness and tastiness when it takes all of two seconds to prepare? You gotta try it.

So here’s what you do now: roast your veggies, cook up some ground turkey, chop up some kale, fry an egg, and cut an avocado. Top with salsa. Shovel into your mouth. Repeat until bowl is empty. You’re welcome. And if you’re looking for some more exact directions, feel free to see the actual recipe below. Oh, and ENJOY, of course!!!!

Ground Turkey and Roasted Veggie Baja Salad Bowl

  • Servings: 2 large bowls
  • Difficulty: easy
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Ingredients

  • 1-pound lean free-range ground turkey
  • ½ tsp: ground turmeric, cumin, chili powder
  • salt and pepper to taste
  • 1 cup chopped sweet potato
  • 1 cup cauliflower florets
  • 2 large free-range organic eggs
  • ½ tsp organic virgin coconut oil
  • 1 ripe avocado, halved
  • Your favorite salsa (I use one from my local farmer’s market that uses fresh local ingredients)

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. Line a baking sheet with parchment paper and arrange your cauliflower florets and sweet potato chunks on it so they’re evenly spaced out.
  3. Once the oven is ready, put the sweet potato and cauliflower in for about 20 minutes, or until tender.
  4. Meanwhile, heat a pan on medium heat until hot. Add your ground turkey and spices and stir occasionally until the turkey is fully cooked.
  5. Heat another pan over medium heat and add the coconut oil. Once the coconut oil has melted and the pan is hot, crack the eggs in and fry them until the whites are fully cooked.
  6. Place 1 cup kale in each bowl and add ground turkey, sweet potatoes, cauliflower, half an avocado, and an egg. Top with salsa and enjoy!


Quick and Easy Turkey Roll-Ups

Turkey roll ups
Even though I currently don’t have an actual real life adult job, I really work full-time. My job, you ask? Feeding the insatiably hungry man that I live with. Take a university student, throw in a hockey schedule, a big body frame, and add all that together with a metabolism that won’t quit, and you get my boyfriend.

Moving in together was a pretty big wake up call for me. I mean, I knew he was a hungry guy going into it, but when the monthly grocery bill went from $100 (when I lived on my own) to now $1000 a month, I thought to myself “holy crap this guy is a bottomless pit, how in the world am I going to keep him fed!?”

Challenge accepted.

I began brainstorming ways I could keep him full throughout his busy days, but it had to be simple enough to pack in a lunch and eat while he’s out and about. There has been constant experimentation with new recipes (thankfully he’s the best test subject ever), but one recipe I always go back to is this easy, quick, healthy turkey roll-up!

These guys take less than a minute to make and are so tasty and packed full of nutrients to help get him through his days. And not to mention they taste AMAZING. I’m always sneaking some for myself to eat too hehe. Hey, he doesn’t get to have all the goodness to himself!

One of my favorite parts about this recipe is the hummus. I love making Life Made Sweeter’s hummus recipe and to have on hand for a veggie dip when guests are over or so I can quickly throw it on as a spread like I do in this recipe. It’s great for those of you who (like me) get a bad stomach from tahini. AND hummus is so freakin’ good for you!!!

Hummus = chickpeas = magnificent little wonder balls of healthy deliciousness.

In my opinion, chickpeas are something that everyone should try to incorporate more of in their diets. They’re so versatile, tasty, and provide so many nutrients your body needs. I’m talking protein, fiber, manganese, folate, copper, phosphorus, iron, magnesium, and vitamins B6 and K. Need I continue?

And, as if you weren’t already blown away by these little cutie-peas, if you buy a can of chickpeas (or make your own cooked chickpeas) you may not even know that you’re basically getting a two-for-one! The liquid that the chickpeas are cooked in is called aquafaba (I’m doing some experimenting with my own aquafaba recipes to look forward to in the future on my blog) and it can be used in so many recipes! It’s a great vegan egg white substitute, or can be used to make whipped toppings, mousses, and so much more! So save that liquid and do your own experimenting with your aquafaba. It’s delicious, nutritious, and sounds like the name of a magical underwater supermodel, so you can’t go wrong here.

Okay sorry I got a little off topic. Back to the turkey roll-ups. They’re perfect for packed lunches, afternoon snacks, or just as appetizers to put out when company’s over! Or to munch on while you write blog posts about yummy food because writing about food makes you even hungrier than normal. Whatever works for you. So give ’em a try and enjoy every last bite, but don’t get too overzealous and forget about that toothpick (speaking from experience, it doesn’t taste or feel great in the mouth).


Quick and Easy Turkey Roll-Ups

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 package of organic sliced turkey with no additives
  • 1 yellow pepper, thinly sliced
  • ½ cup spinach
  • ¼ cup sliced purple cabbage
  • 1 carrot, thinly sliced
  • ¼ – ½ cup hummus
  • Balsamic vinegar to drizzle
  • Salt and pepper to taste
  • Toothpicks

Directions

  1. Place one piece of turkey down and spread a layer of hummus onto it.
  2. Add a layer of spinach and then top with a small amount of sliced pepper, cabbage, and carrot.
  3. Drizzle on some balsamic vinegar and sprinkle with salt and pepper.
  4. Roll everything up and stick a toothpick in so it stays together.
  5. Enjoy!