An Indian style Buddha bowl!
Baked turkey meatballs and sweet potato wedges served with quinoa and creamy mint-cashew chutney.
Hey y’all! Are you a fan of buddha bowl like me? Buddha bowls have been all the rage on Pinterest lately. It’s a delicious combination of cooked protein, whole grains and vegetables, served in a …. you guessed it, a bowl. Bowl-ing is the new trend y’all.
Now that I’ve successfully fallen off the bandwagon, my New year resolutions flew out the window in just one month and with Valentines day approaching in couple of weeks, I desperately needed some healthy dinner options. So, I whipped up an easy and tasty Buddha bowl to help me not feel guilty about all the chocolates that I’m gonna stuff my face with. JENNIEO was kind enough to ship some ground turkey to help me come up a delicious recipe. 99% lean ground turkey breast is just perfect for this time of the year, full of protein, it is a blank canvas for endless possibilities.
Let us chat about this buddha bowl, shall we? Don’t be overwhelmed with the long list of ingredients. It’s a very easy recipe that comes together in less than 45 minutes, including prep. The oven and blender does all the work for you. Not interested in building a buddha bowl, the just make the meatballs and mint chutney for a healthy appetizer/ snack.
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To make the bowl….
…..combine all turkey meatball ingredients, shape into balls and bake
…..combine sweet potato ingredients and bake
…..combine all mint chutney ingredients and blend
…..serve in a bowl with cooked quinoa or brown rice
Now, was that hard? The meatballs are so tasty and that creamy mint chutney takes it to another level! Make it peeps….if you wanna eat healthy or if you wanna eat yummy or if you wanna eat spicy or if you wanna just feel good about your body!
-ground chicken can be used instead of turkey
-make only meatballs and mint chutney for appetizer or snack
Turkey Meatball and Sweet Potato bowl with Creamy Mint Chutney
1 pound ground turkey
1/2 cup breadcrumbs
1 large egg
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped cilantro
2 garlic cloves, grated
1/4 inch piece ginger, grated
2 teaspoons coriander powder
1 teaspoon cayenne pepper powder
1 teaspoon salt
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
Sweet potato wedges
1 large sweet potato, peeled and cut into thick wedges
1 teaspoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon ground pepper
Creamy mint chutney
1 cup mint leaves, slightly packed
1 garlic clove
1 teaspoon sugar
1 teaspoon salt
1/2 jalapeno pepper (remove seeds if you like less spicy)
20 raw cashews
1/4 cup unsweetened shredded coconut
1/2 cup water
1 tablespoon lemon juice
cooked quinoa or brown rice
Preheat oven to 350 degrees F. Have 2 x 9-inch cast iron skillets or any other oven safe skillet/ pan ready.
Combine all turkey meatball ingredients in a bowl, mix well. Make about 22 balls (about 1 1/2 inches) and place them on one skillet, spacing evenly.
Toss together sweet potato, oil, salt and pepper and place them in the other skillet in a single layer.
Place both pans in oven and bake for about 20 minutes, until meatballs are cooked. Remove meatballs (not sweet potato) from oven and place pan on a wire rack. Increase oven temperature to 425 degrees and cook for another 10-15 minutes, until sweet potatoes are cooked. Place pan on a wire rack.
While meatballs and sweet potato are baking, make mint chutney. Combine all mint chutney ingredients in a blender and blend well until smooth. Pour into a bowl.
To serve, spoon some cooked quinoa or brown rice into a serving bowl, top with a few meatballs, sweet potato wedges and drizzle mint chutney on top. Serve immediately.
makes 4 servings
To make appetizers, prepare and bake only meatballs and serve with mint chutney