(This Turkey Meatball Dijon Buddha Bowl is a meat-filled take on a trendy dish, so check out this recipe for one with tofu.)
Step by Step Instructions:
For the grains and veggie part of this Turkey Meatball Dijon Buddha Bowl you can be creative, so here’s what you’ll need: 1 Bell Pepper sliced, 1 Zucchini sliced, and 1/4 of a Yellow Onion Sliced, plus 1 cup of Brown Rice, Grape Tomatoes, and an Avocado.
For the turkey part of Turkey Meatball Dijon Buddha Bowl, you’ll want 8 ounces of ground Turkey, Fresh Herbs like Parsley and Tarragon here, Dijon Mustard, Onion Powder, Salt & Pepper, and 1 Garlic Clove.
Keep out some of the last set of ingredients for the Turkey Meatball Dijon Buddha Bowl dijon sauce, which requires more fresh Tarragon, Parsley, Dijon Mustard, 1 Lemon, EVOO, and Salt & Pepper.
Begin the Turkey Meatball Dijon Buddha Bowl by pulling off about 2 tablespoons each of fresh parsley and tarragon leaves. Now this doesn’t have to be precise, so don’t worry but do make sure they’re washed.
Then I took all of the herbs and rolled them up into a pile and used a sharp knife to chop them into small pieces. Then divide them into 2 piles, so you have one that has slightly more and that will be used for the turkey.
Now make the sauce by whisking 3 T. of dijon, 1 T. EVOO, juice of about 1/4 of a lemon, the smaller pile of chopped herbs, plus salt and pepper to taste.
Whisk up the mustard sauce for our Turkey Meatball Dijon Buddha Bowl, and then taste it. If you want it to be less tangy, then you could sweeten it with some honey.
Now mince up a clove of garlic with your favorite method, and mine is this garlic twist.
In a bowl add 8 ounces of turkey, 1 t. onion powder, the larger pile of herbs you chopped, 1-2 T. dijon, the minced garlic, and salt and pepper to taste.
Then use your hands to mix it all together so that the meat mixture is well combined.
Now form the turkey meatballs, and I wanted mini-sized ones for my Turkey Meatball Dijon Buddha Bowl, so I formed about 1/2 tablespoon-sized meatballs. I got 20 meatballs out of this recipe, so 10 per serving. I kept them on waxed paper to keep my work surface clean.
It’s time to cook our veggies, so grab a large skillet and heat it over medium-high heat with 1-2 T. of avocado oil. Then add the veggies to the hot pan and spread them in a single layer.
Toss with pepper and then let them cook for about 3-5 minutes without stirring or until they start to brown. Continue cooking until they’re nice and caramelized, which will take at least 10 minutes for maximum flavor.
In a smaller pan, heat it to medium and add 1 T. avocado oil. Once the oil is hot, add in the meatballs, and then cook for about 2 minutes or until they start to brown on one side. Also to keep from making an utter mess, I used my splatter shield, which I love especially when cooking with meat.
After the meatballs for this Turkey Meatball Dijon Buddha Bowl have cooked for 2 minutes, flip them and brown the other side. You’ll be all set when they are at least 165 degrees for an internal temperature.
By now the veggies were smelling fabulous and had caramelized beautifully, so you’re ready to put your Turkey Meatball Dijon Buddha Bowl together! Grab a large bowl and add 1/2 cup of rice, half of the meatballs, half of the veggie mixture, some sliced grape tomatoes, half an avocado (I used a small one) sliced, and then drizzle the dijon sauce over the top. You can also top with more fresh herbs and nuts if you like. So happy healthy eating!!
Turkey Meatball Dijon Buddha Bowl
Prep
Cook
Total
Yield 2 servings
This healthy dish is packed with flavor and will have you full and happy without the guilt!
Ingredients
Turkey Meatballs:
- 8 oz. Ground Turkey (I prefer the leanest kind)
- 2 t. fresh Parsley, chopped
- 2 t. fresh Tarragon, chopped
- 1-2 T. Dijon Mustard
- 1 t. Onion Powder
- Salt & Pepper, to taste
- 1 Garlic Clove, minced
Dijon Sauce:
- 3 T. Dijon Mustard
- 1 T. Extra-Virgin Olive Oil
- Lemon Juice (about 1/4 or 1/2 of a lemon depending on taste)
- 1 t. fresh Parsley, chopped
- 1 t. fresh Tarragon, chopped
- Salt & Pepper, to taste
Bowl Add-Ons:
- 1 cup Brown Rice, cooked
- Zucchini, sliced
- Yellow Bell Pepper, sliced
- 1/4 Onion, sliced
- 1 T. Avocado Oil (for cooking above veggies)
- 1 Avocado
- 10-12 Grape Tomatoes, sliced lengthwise
- Nuts, optional (Sunflower seeds, pine nuts, pumpkin seeds, etc.)
Instructions
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Food Prep: You want veggies that caramelize well, so be sure to slice the onion, pepper, and zucchini to be in similar slices so they cooke evenly. Then grab a nice handful of parsley and tarragon leaves, wash them, and then roll them up and finely chop them. Next divide them in half and add a little more to one pile, which will be for your turkey (no need to measure strictly).
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Dijon Sauce: In a small bowl whisk together all of the sauce ingredients and then set aside until you’re ready to serve.
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Turkey Meatballs: In a bowl add all of the turkey ingredients and then use your hands to make sure the mixture is well combined. Then heat a pan over medium heat with 1 T. avocado oil (or oil of choice). While the pan heats, form the turkey into meatballs. I wanted mini-sizes, so I rolled about 1/2 T. of meat into a ball and set it on a piece of waxed paper. I got about 20 mini meatballs out of this recipe. Then cook the meat in a pan for about 2 minutes per side or until they are browned and cooked through (to at least 165 degrees Fahrenheit). Set the meatballs aside until you’re ready to serve.
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Sautéed Veggies: Heat a large non-stick skillet over medium high heat along with 1 T. of avocado oil. Once the oil is hot, add the onions, peppers, and zucchini and spread them in an even layer. You want the veggies to caramelize, so don’t stir too frequently. Once the veggies are nice and brown, transfer them to a dish until you’re ready to eat.
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Finish: In a large bowl (one for each serving), add half the turkey meatballs, veggies, and 1/2 cup of rice, and then add a sliced up avocado half and the tomatoes. Finally top with half of the dijon sauce and some nuts and enjoy!
Courses Main Meal
Cuisine Healthy
Nutrition Facts
Serving Size 1/2 recipe
Amount Per Serving | ||
|---|---|---|
Calories 608 | ||
% Daily Value | ||
Total Fat 40 g | 62% | |
Saturated Fat 6 g | 30% | |
Unsaturated Fat 18 g | ||
Cholesterol 91 mg | 30% | |
Sodium 142 mg | 6% | |
Total Carbohydrates 40 g | 13% | |
Dietary Fiber 6 g | 24% | |
Sugars 8 g | ||
Protein 27 g | 54% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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