These dinner bowls have it all, they are packed with flavor, texture and fresh ingredients! Each component of this recipe was carefully chosen to create a colorful, balanced meal that will satisfy your hunger as well as your taste buds.
What’s in it?
This bowl has sweet potato, Brussels sprouts, turkey meatballs, and a rice-quinoa pilaf. For texture and crunch, I added bacon, nuts and seeds. Finished with a drizzle of gravy to bring it all together. Let’s take it one step at a time.
Make the Meatballs
- ¾ lb. ground turkey
- 1 egg
- 1/8 tsp. thyme
- 1/8 tsp. sage
- 1/4 tsp. salt
- 2 tbsp. potato flakes
- 2 tbsp. rolled oats
- 2 tbsp. gluten free breadcrumbs
- 1/4 tsp. maple sage seasoning
Combine all of the ingredients in a bowl and mix thoroughly with your hands or a potato masher. Line a sheet pan with foil and mist with cooking spray. Form 16 small meatballs and arrange in the pan with space in between. Broil 4-5 minutes per side.
Roast the veggies
- 16 oz. sweet potato, peeled and cut into chunks
- 12 oz. Brussels sprouts, halved
- 2 tbsp. light oil (light olive oil or canola)
- 2 strips bacon
- salt and pepper, to taste
- 1 tbsp. chopped nuts (almonds/pecans)
- 1 tbsp. seeds (pumpkin/sunflower)
On a second sheet pan, spread the potatoes and Brussels sprouts in an even layer. Toss with oil and season with salt and pepper. Top the Brussels sprouts with bacon cut into 1″ pieces, 1 tbsp. nuts and 1 tbsp. seeds. Roast at 425º for 25 minutes.
Cook the rice/quinoa
- 1/3 cup rainbow quinoa
- 1/3 cup white rice
- 2/3 cup chicken broth
- 2/3 cup beef broth
- 2 tsp. butter
- 1/2 tsp. salt
Melt butter in a small saucepan. Add the rice and quinoa, stirring to coat. Add the broth and salt, bringing to a boil. Cover and simmer on low for 20 minutes.
Make the gravy
- 1/2 cup chicken broth
- 1/2 cup beef broth
- 1 tbsp. butter, softened
- 1 tbsp. arrowroot
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
Stir the arrowroot and softened butter together to form a paste. In a small saucepan, combine the broth, onion powder and garlic powder. Bring to a boil then whisk in the butter mixture. Simmer 5 minutes to thicken.
Arrange your serving platter.
I set up my platter like this, to show off the different colors and textures. The gravy was served in a small gravy boat.
This took a little time to put together but it was definitely a hit. Leftovers were just as good the next day.
Notes ♪♫ Many supermarkets offer fresh veggies that have been prepped for cooking. I got sweet potato peeled and diced, and Brussels sprouts that were pre-washed and halved. Such a convenience, I just had to spread them out on a baking sheet and add my toppings!
Combine the brussels sprouts, red onion, and bacon in a 
Stir in the cooled potatoes and toss with oil, salt and pepper. Top with the nuts and seeds and make sure everything is spread in an even layer.
