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
  • Print

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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Roasted Chicken and Veggie Bowl with Peanut Yellow Curry Dressing

Roasted Chicken and Veggie Peanut Yellow Curry Bowl

Well, this concoction came about from having a ton of leftover veggies and very little time, and let me tell you I am SO THANKFUL I threw this random combination of things together!!!! Like, this was definitely one of the best things I’ve done in my little life so far.

This little bowl of goodness has just about everything you need in the form of vitamins, minerals, antioxidants, fiber, carbs, healthy fats and protein so basically you could eat this for every meal and your body would be happy as Dory when she found her parents. BUT I haven’t even gotten to the best part yet people!!!!!!

Drum rollllllll pleaseeeeeee…

THE SAUCE.

I’m a huge fan of peanut sauce and an even huge-er fan of yellow curry sauce, so I thought to myself, “why not combine the two?” Best. Idea. Ever. I 100% got lost in the sauce.

But anyways, YOU GUYS, this bowl is so good for you and so easy to make you just HAVE to incorporate it into your weekly lunch/dinner menu! You could even meal prep for it and have it ready in about 60 seconds for days when you just have no time but still want to put something good in your body. So what are you waiting for?! Get that tasty bowl of nutrients into your body!!!! Right now!!!

 

Roasted Chicken and Veggie Bowl With Peanut Yellow Curry Dressing

  • Servings: 1 large or 2 small
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup mixed greens (kale, spinach, arugula, whatever you like really)
  • ½ cup cooked chicken breast, diced
  • 1 Tbsp virgin coconut oil
  • ¼ cup sweet potato, cut into chunks
  • ½ zucchini, cut into chunks
  • 5 asparagus spears cut into 1-inch pieces
  • half of a red pepper, sliced
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp yellow curry powder
  • half an avocado
  • Sauce:

  • ¼ cup unsweetened coconut milk
  • 1 Tbsp peanut butter
  • 1 ½ Tbsp Healthy Boy Yellow Curry Sauce (or any yellow curry sauce you have)
  •  

Directions

  1. Heat up the coconut oil in a large pan over medium-high heat. Once hot, add the sweet potato and cook for about 2 minutes while stirring occasionally.
  2. Add in the zucchini, asparagus spears, red pepper, and the spices (salt, garlic powder, and yellow curry powder) and continue to cook while stirring occasional for about 5-7 minutes, or until everything is tender.
  3. Meanwhile, in a small saucepan combine the coconut milk, peanut butter, and curry sauce. Turn the heat on low and stir occasionally until warm and everything is combined.
  4. In your salad bowl, put your mixed greens on the bottom and then top with the chicken, your roasted veggies, avocado, and peanut curry sauce. Enjoy!
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