Ingredients
Mediterranean Bowl
- 1 tbsp. olive oil
- sweet potato, spiralized (or cubed) and roasted
- mini sweet peppers, roasted
- cucumbers, spiralized (or sliced)
- mixed baby greens
- Heart of Palm
- hummus
- pita spears, toasted
- Mediterranean Turkey Meatballs
- Turmeric Honey Mustard
Mediterranean Turkey Meatballs
- 1 lb ground turkey
- 3 tbsp. fresh parsley, chopped
- 1 garlic clove, chopped
- 1 egg
- 1/4 c panko
- 1 tbsp. chopped golden raisins
- 1/2 tsp. garlic powder
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. spicy mustard
- 1 pinch red pepper flakes
- 1 tbsp. oil
Turmeric Honey Mustard
- 1 6oz container Greek yogurt
- 1 tbsp. olive oil
- 3 tbsp. spicy mustard
- 2 tbsp. honey
- 1 tbsp. lemon juice
- 2 tsp. tahini
- 1/2 tsp. turmeric
- 1/2 tsp. salt
- 1 pinch pepper
Instructions
Mediterranean Bowl
- Preheat oven to 325 degrees. Toss spiralized sweet potatoes and peppers in olive oil. Roast on a baking sheet for 8-10 minutes, until tender but not completely cooked through. Let veggies cool off and chop roasted peppers.
- Toast pita spears until crispy.
- Combine bowl fixings with the lettuce as the base and the other ingredients grouped together on top. Drizzle with dressing and serve!
Mediterranean Turkey Meatballs
- Preheat oven to 350 degrees. In a large mixing bowl combine all ingredients with your hands. Once fully mixed together, separate and roll into 2 inch balls. 10-12 balls.
- In an oven proof skillet, heat tablespoon of oil on medium high.
- Place meatballs into skillet turning every 2 until most sides are seared. Place skillet in the oven for approximately 10 minutes until meatballs are cooked through.
- Remove meatballs from skillet and allow to rest. Serve warm or cold for Mediterranean Bowl.
Turmeric Honey Mustard
- Whisk all ingredients together. Store in a refrigerator up to a week.
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