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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 minutes
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Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Hydrate the flax. Mix the ground flaxseed with 3 tablespoons water. Let stand for 5 minutes to thicken.
  3. 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.
  4. 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.
  5. Steam the kale. Steam over simmering water for 4–6 minutes, until tender. Drain well.
  6. 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.
  7. 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