Curried Meatball Quinoa Bowl
with roasted cauliflower / tomatoes / raita
This grain bowl is relatively simple and can be easily customized and / or assembled right at the table.
Smarts: Both the quinoa and meatball recipes tonight are doubled and used later in the week. Making tonight's meal will set you up for success all week long.
- Quinoa, uncooked - 1 1/3 cups
- Stock, chicken - 2 2/3 cups
- Turkey, ground - 2 lbs
- Eggs - 1
- Curry powder, any type - 1 Tbsp
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Cauliflower - 1 head , florets
- Tomatoes, medium - 2 , chopped
- Oil, cooking - 1 Tbsp
- Garam masala - 2 tsp
- Cucumbers - 4 oz , finely diced or grated (look for a seedless variety like English cucumbers)
- Cilantro leaves - 2 Tbsp , chopped
- Yogurt, plain or Greek - 1 cup
- Lemon juice - 1 tsp
- Cumin, ground - 1/4 tsp
Quinoa - (This makes enough for two nights. If prepping right before cooking, get oven heating while quinoa cooks.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Cauliflower - Chop into florets. (Can be done up to 5 days ahead)
Make meatballs - (This makes enough for two nights.) Combine turkey, egg, curry powder, salt, and black pepper. Mix just until combined. Form into 1.5” / 3.75 cm wide meatballs. The filling will be slightly wet but will hold its shape as it bakes. You can place the meatballs directly onto the greased sheet pan you will use to bake them. (Can be done 1 day ahead)
Tomatoes / Cucumbers / Cilantro - Prep as directed. Store separately. (Can be done 1 day ahead)
Make raita - Combine cucumbers, cilantro, yogurt, lemon juice, and cumin. (Can be done 1 day ahead)
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Heat oven to 450F / 232C degrees.
Set out two sheet pans.
Toss cauliflower with cooking oil (portion for cauliflower), garam masala, and some salt and pepper. Spread out on the first sheet pan. Roast cauliflower, shaking the pan halfway through cooking, until the edges are brown and crisp, 25 to 30 minutes.
Brush the second sheet pan with cooking oil (portion for meatballs). Place meatballs on sheet pan, leaving some space in between. Bake meatballs until cooked all the way through, 8 to 12 minutes.
If quinoa was made ahead, reheat it in the microwave (reserve half for Thursday’s meal).
Reserve half the meatballs for Wednesday’s meal.
Assemble bowls by topping quinoa with meatballs, cauliflower, and tomatoes. Top with raita. Enjoy!