1 pound tricolor fingerling potatoes, quartered
1 white onion, cut into large chunks
2 tablespoons olive oil or avocado oil
3 cloves garlic, minced
½ teaspoon cumin
½ teaspoon salt
1 pound 94% lean ground chicken (can also use turkey)
1 teaspoon McCormick ground turmeric
1 teaspoon McCormick ground cumin
1/2 teaspoon McCormick garlic powder
1 teaspoon dijon mustard
2 tablespoons fresh parsley
2 tablespoons fresh cilantro
½ teaspoon salt
Freshly ground black pepper
1 egg
1 tablespoon packed coconut flour
¼ cup tahini
¼ teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped cilantro
2 tablespoons warm water, to thin
3 cups organic baby spinach


1.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Add potatoes, onions and garlic to pan. Sprinkle with cumin and salt. Drizzle olive oil then use clean hands to toss everything together so that potatoes and onions are well coated. Spread out evenly on baking sheet. Bake for 20 minutes.
2.While the potatoes are baking, make the meatballs: In a large bowl, add ground chicken, ground turmeric, ground cumin, garlic powder, dijon, parsley, cilantro, salt, pepper, egg and coconut flour. Use your hand to mix until well combined.
3.After potatoes come out of the oven after 20 minutes, stir them, then make room for the meatballs on the baking sheet by pushing some of the potatoes to the side.
4.Use a medium cookie dough scoop to scoop meatballs onto baking sheet. You should get 12 meatballs total. Bake for 18-23 minutes or until meatballs are fully cooked.
5.While the meatballs bake with the potatoes, make the green tahini sauce by adding the sauce ingredients to a blender. Blend for 30 seconds or until smooth. Add additional water to thin out the sauce if necessary, you want it to be spoonable, but not overly liquidy.
6.To assemble meal prep bowls: Add spinach to the bottom, potatoes on one side and meatballs on the other. Spoon sauce over the top of the meatballs. Enjoy! Serves 4.

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