4Make the parmesan roasted chickpeas: Drain the chickpeas, pat them dry, and transfer them to a baking sheet. Add olive oil, salt, garlic powder, onion powder, herbs de province, and parmesan cheese. Toss to coat and bake for 15 minutes.
5Make the parmesan roasted chickpeas: Drain the chickpeas, pat them dry, and transfer them to a baking sheet. Add olive oil, salt, garlic powder, onion powder, herbs de province, and parmesan cheese. Toss to coat and bake for 15 minutes.
6Make the parmesan roasted chickpeas: Drain the chickpeas, pat them dry, and transfer them to a baking sheet. Add olive oil, salt, garlic powder, onion powder, herbs de province, and parmesan cheese. Toss to coat and bake for 15 minutes.
7Prepare the sweet potatoes: Cut into bite-sized pieces, transfer to a baking sheet, and toss with olive oil, salt, cinnamon, and cumin. Bake for 15-20 minutes until cooked through and starting to brown.
8Prepare the sweet potatoes: Cut into bite-sized pieces, transfer to a baking sheet, and toss with olive oil, salt, cinnamon, and cumin. Bake for 15-20 minutes until cooked through and starting to brown.
9Prepare the sweet potatoes: Cut into bite-sized pieces, transfer to a baking sheet, and toss with olive oil, salt, cinnamon, and cumin. Bake for 15-20 minutes until cooked through and starting to brown.
10Make the chicken meatballs: Combine all ingredients except olive oil in a bowl. Mix well, scoop out 2 tbsp of mixture, and form into cylinders or balls. Cook in a pan with olive oil over medium-high heat for 3-4 minutes per side, until golden brown and the internal temperature reaches 165F.
11Make the chicken meatballs: Combine all ingredients except olive oil in a bowl. Mix well, scoop out 2 tbsp of mixture, and form into cylinders or balls. Cook in a pan with olive oil over medium-high heat for 3-4 minutes per side, until golden brown and the internal temperature reaches 165F.
12Make the chicken meatballs: Combine all ingredients except olive oil in a bowl. Mix well, scoop out 2 tbsp of mixture, and form into cylinders or balls. Cook in a pan with olive oil over medium-high heat for 3-4 minutes per side, until golden brown and the internal temperature reaches 165F.
13Prepare the dressing: Blend all ingredients (greek yogurt, basil, dill, lemon juice, olive oil, honey, jalapeño, garlic, salt, and pepper) until smooth.
14Prepare the dressing: Blend all ingredients (greek yogurt, basil, dill, lemon juice, olive oil, honey, jalapeño, garlic, salt, and pepper) until smooth.
15Prepare the dressing: Blend all ingredients (greek yogurt, basil, dill, lemon juice, olive oil, honey, jalapeño, garlic, salt, and pepper) until smooth.
16Assemble the bowls: Divide kale, sweet potatoes, chickpeas, and meatballs between bowls. Top with plenty of dressing and enjoy!
17Assemble the bowls: Divide kale, sweet potatoes, chickpeas, and meatballs between bowls. Top with plenty of dressing and enjoy!
18Assemble the bowls: Divide kale, sweet potatoes, chickpeas, and meatballs between bowls. Top with plenty of dressing and enjoy!
Ingredients
1 15 oz can canned, drained, and patted dry
1 15 oz can canned, drained, and patted dry
1 15 oz can canned, drained, and patted dry
0.5 tsp or Italian seasoning
0.5 tsp or Italian seasoning
0.5 tsp or Italian seasoning
1 large cut into bite-sized pieces
1 large cut into bite-sized pieces
1 large cut into bite-sized pieces
1 finely chopped
1 finely chopped
1 finely chopped
2 finely chopped
2 finely chopped
2 finely chopped
0.5 cup finely chopped
0.5 cup finely chopped
0.5 cup finely chopped
0.25 cup finely chopped
0.25 cup finely chopped
0.25 cup finely chopped
1 seeds removed and washed
1 seeds removed and washed
1 seeds removed and washed
0 to taste
0 to taste
0 to taste
Equipment
baking sheetfood processor or blenderlarge pan
Tips
This bowl makes incredible leftovers.
Double everything and you’ll have enough for lunches for a week!
Double the dressing just so you have extra in your fridge.
If you remove the seeds and wash off the jalapenos with water, it removes almost all of the spice, but still adds flavor.
You can leave out the jalapeño from the dressing.
Consider using dairy-free yogurt for a dairy-free option.
You can substitute ground turkey for chicken.
Cottage cheese may be used instead of ricotta cheese.
Meatballs can be frozen for about 3 months.
If you don't have fresh dill, dill weed seasoning can be used.
Massaging the kale with a little salt and olive oil can help make it less tough.
Consider adding avocado or feta cheese to your bowl for extra flavor and texture.
You can use a store-bought dressing instead of making the yogurt jalapeño dressing. Some suggestions include zest ranch or honey mustard.
For one-pan sheet dinner option, bake the meatballs at 400° for 20 mins in the oven.