Chicken Meatball, Kale & Sweet Potato Bowl
Chicken Meatball, Kale & Sweet Potato Bowls
Chicken Meatball, Kale & Sweet Potato Bowls
Tender feta-herb chicken meatballs served over steamed kale and roasted sweet potatoes, with fresh heirloom tomatoes, tangy pickled onions, crispy shallots and a creamy Yum Yum drizzle.Serves: 4 • Makes: 16 meatballs • Total time: About 45 minutesServings: 4
Ingredients
- – 1 pound ground chicken approximately 92% lean
- – ¼ cup gluten-free breadcrumbs about 30 g
- – 2 tablespoons ground flaxseed about 14 g
- – 3 tablespoons water
- – 1 large egg
- – ⅓ cup crumbled feta about 2 ounces
- – 2 garlic cloves minced
- – 2 tablespoons chopped fresh parsley
- – 1 teaspoon dried oregano
- – ¼ teaspoon salt
- – ¼ teaspoon black pepper
- – 2 medium sweet potato cubed with skins on
- – 1 tablespoon olive oil
- – ½ teaspoon smoked paprika
- – ¼ teaspoon salt
- – 12 ounces kale tough stems removed and leaves chopped
- – 2 medium heirloom tomatoes about 300 g total, diced
- – 2 scallions thinly sliced
- – ½ cup drained pickled red onion
- – ¼ cup Trader Joe’s Fried Shallots
- – ¼ cup Primal Kitchen Yum Yum Sauce
- – 1–2 tablespoons water optional, to thin the sauce
Instructions
- Roast the sweet potatoes. Preheat the oven to 425°F. Toss the sweet potatoes with olive oil, smoked paprika and ¼ teaspoon salt. Spread on a parchment-lined sheet pan. Roast for 25–35 minutes, tossing halfway through.
- Hydrate the flax. Mix the ground flaxseed with 3 tablespoons water. Let stand for 5 minutes to thicken.
- Prepare the meatballs. Combine the hydrated flax, breadcrumbs, egg, feta, garlic, parsley, oregano, salt and pepper. Add the ground chicken and mix gently until just combined.
- Shape and bake. Form into 16 meatballs and arrange on a separate parchment-lined sheet pan. Bake for 15–20 minutes, until the centers reach 165°F on a food thermometer.
- Steam the kale. Steam over simmering water for 4–6 minutes, until tender. Drain well.
- Assemble the bowls. Divide the kale and roasted sweet potatoes among four bowls. Add four meatballs per bowl, then the tomatoes, scallions and pickled red onions.
- Finish with sauce and crunch. Thin the Yum Yum Sauce with water if desired. Drizzle each bowl with 1 tablespoon sauce and sprinkle with 1 tablespoon crispy shallots just before serving.
Notes
Estimated nutrition per serving
Includes four meatballs, one-quarter of the vegetables and toppings, and 1 tablespoon Yum Yum Sauce.| Nutrient | Per bowl |
|---|---|
| Calories | 595 |
| Protein | 31 g |
| Total carbohydrate | 52 g |
| Dietary fiber | 10.5 g |
| Total sugars | 13 g |
| Total fat | 28 g |
| Saturated fat | 7 g |
| Sodium | Approximately 800 mg |
| Carbohydrate : fiber ratio | Approximately 5:1 |