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Active: 30 min Total: 30 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Cauliflower Quinoa:
  • Cauliflower - 1/2 head , minced
  • Ghee - 1 Tbsp
Turkey Meatball Lettuce Cups:
  • Cilantro - 1/4 bunch , chopped
  • Ground turkey - 1 lb
  • Cumin - 1 tsp
  • Garlic powder - 1 tsp
  • Paprika - 1 tsp
  • Salt - 1/4 tsp
  • Black pepper - pinch
  • Almond meal - 1/4 cup
  • Cooking oil - 2 Tbsp
  • Chicken stock - 1/4 cup
  • Iceberg lettuce - 8 leaves
  • Homemade adobo-honey sauce - 6 Tbsp
Apple Celery Salad:
  • Apples - 1 , sliced
  • Celery - 3 stalks , sliced
  • Green onions, green parts - 2 stalks , chopped
  • Salad greens - 6 oz
  • Maple syrup - 1 tsp
  • Dijon mustard - 1 tsp
  • Apple cider vinegar - 1 1/2 Tbsp
  • Cooking oil - 2 Tbsp

Prep

  1. Make meatballs - Chop cilantro. Mix ground turkey meat with chopped cilantro, cumin, garlic powder, paprika, salt, pepper, and almond meal. Form into 1 1/2" (3.75 cm) wide meatballs. If making ahead of time, place onto a plate and cover with plastic wrap. This should make about 8 meatballs. (Should be done up to 1 day ahead)
  2. Cauliflower quinoa - If not made from last night, chop off cauliflower florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in ghee and season to taste with salt and pepper. (Can be done up to 4 days ahead)

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Make

  1. Heat a skillet over medium-high heat. Add oil and then meatballs to heated oil. Sear top and bottom sides for 3 minutes each, until a golden-brown sear forms.
  2. Pour chicken stock into pan, lower heat to medium, and cover loosely with aluminum foil. Cook for another 8 to 12 minutes, until meatballs reach 165F (74C) degrees (you can also just slice through to make sure all the meat is cooked through).
  3. Meanwhile, tear off 2 iceberg lettuce leaves / person. Wash and dry as needed.
  4. Slice apples, celery, and green parts of green onions. If not done from last night, whisk together maple syrup, Dijon mustard, apple cider vinegar, and oil. Season to taste with salt and pepper.
  5. When meatballs are done, slice each into quarters. Divide into lettuce leaves and have everyone drizzle on as much adobo-honey sauce as they want.
  6. Toss apples, celery, green onions, and greens with vinaigrette. Enjoy lettuce cups, salad, and cauliflower quinoa.

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