Fall Harvest Bowl with Lamb Meatballs

Name: Fall Harvest Bowl with Lamb Meatballs
Prep time: 10 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 1 teaspoon allspice; 3 avocados peeled and sliced; 2 cups beets sliced (cooked or canned); 3 cups Brussel Sprouts cut in half; 3 cups cherry tomatoes; 2 cups chickpeas canned or cooked; 1/4 teaspoon chilli flakes more or less to taste; 1 cucumber sliced; 1/8 teaspoon cumin; 1 teaspoon cumin; 6 garlic cloves minced; 1 lime juiced a really big juicy one; 1/4 cup parsley and mint leaves combined minced; 2 Tablespoons olive oil; 2 teaspoons oregano; 3 teaspoons oregano; 4 pears cored and sliced or cut in half; 1/2 teaspoon salt or to taste; 1 teaspoon salt and pepper; 2 teaspoons salt and pepper; 4 scallions cut into 2 inch sticks; 4 cups Sweet Potatoes peeled and cubed ( or use squash); 4 leaves of Swiss Chard optional; 1/4 cup tahini paste; 4 tablespoons water

Cook: 40 min

Prep: 10 min

Ready: 50 min

Servings: 6 servings

Calories: 577.33

Ingredients

1 1 teaspoon allspice
2 3 avocados peeled and sliced
3 2 cups beets sliced (cooked or canned)
4 3 cups Brussel Sprouts cut in half
5 3 cups cherry tomatoes
6 2 cups chickpeas canned or cooked
7 1/4 teaspoon chilli flakes more or less to taste
8 1 cucumber sliced
9 1/8 teaspoon cumin
10 1 teaspoon cumin
11 6 garlic cloves minced
12 1 lime juiced a really big juicy one
13 1/4 cup parsley and mint leaves combined minced
14 2 Tablespoons olive oil
15 2 teaspoons oregano
16 3 teaspoons oregano
17 4 pears cored and sliced or cut in half
18 1/2 teaspoon salt or to taste
19 1 teaspoon salt and pepper
20 2 teaspoons salt and pepper
21 4 scallions cut into 2 inch sticks
22 4 cups Sweet Potatoes peeled and cubed ( or use squash)
23 4 leaves of Swiss Chard optional
24 1/4 cup tahini paste
25 4 tablespoons water

Directions

1
Preheat the oven to 425F.Line two baking sheets with parchment paper and pace each veggies on a baking sheet.Season the veggies equally with salt, pepper, oregano and drizzle with olive oil. Toss the veggies and roast them until tender. Depending on the veggie, this take anywhere from 20-30 mins.In the meantime, mix all ingredients for the lamb meatballs in a large bowl. Shape the lamb meatballs into an inch and half size balls.Cook the lamb meatballs: Either by searing the meatballs in a skillet over medium high heat with a tablespoon of olive oil until golden and then finish cooking them in the oven for 15 minutes. Or finish cooking them over the stove by covering the skillet with a lid and allowing the meat to cook all the way thoughabout 20 minutes. Alternatively, you can grill the meatballs too over medium heat, with the lid covered for 20 minutes.

Nutrition per serving

577.33 Calories

79.75g Carbs

14.94g Protein

27.07g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts sesame

Fall Harvest Bowl with Lamb Meatballs

Directions

Nutrition per serving

Tags

Allergens