Mediterranean Power Bowls with Hummus and Meatballs
Creamy hummus, mini turkey meatballs, crunchy veggies and feta come together in about 30 minutes for a filling, high protein bowl.
Ingredients
- 1 batch mini turkey meatballs
- 1 cup hummus
- 8 cups arugula
- 1 English cucumber, chopped
- 2 cups cherry tomatoes, chopped
- 1/2 cup red onion, chopped
- 1/4 cup feta cheese, crumbled
- fresh lemon juice, to taste
Instructions
- Prep the pan. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Make the meatballs. Combine all of the mini meatball ingredients in a bowl, mixing well. Roll the mixture into small meatballs (1 to 2 tablespoons each) and place them on the prepared baking sheet.
- Bake. Bake for 12 to 14 minutes, or until the meatballs are cooked through.
- Build the bowls. Spread 1/4 of the hummus into a shallow bowl, then add 1/4 of the meatballs, arugula, cucumbers, tomatoes, red onion and feta to each bowl.
- Finish and serve. Add a squeeze of fresh lemon juice and enjoy!
Notes
Same size meatballs: Use a small cookie scoop so they bake evenly.
Doneness: Start checking at 12 minutes. Turkey is done at 165 degrees F inside.
Easy spreading: Let the hummus sit at room temperature for a few minutes.
Keep it crisp: Add the lemon juice right before serving so the arugula stays crisp.
Meal prep: Keep the arugula and lemon separate until you eat. Store bowls in the fridge for up to 4 days.
Freezing: The meatballs freeze well for up to 3 months. Prep the veggies and hummus fresh.
Nutrition
Serving: 1 bowl, Calories: 380kcal, Carbohydrates: 22g, Protein: 30g, Fat: 19g, Fiber: 6g, Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
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