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Curried Meatball Salad Bowl
with roasted cauliflower / tomatoes / cucumber tahini dressing

Active: 40 Total: 50

This colorful salad bowl is relatively simple and can be easily customized and / or assembled right at the table.
Smarts: The meatball recipe tonight is doubled and used later in the week. 



Curried Meatballs (for 2 nights):
  • Turkey, ground - 2 lbs
  • Eggs - 1
  • Curry powder, any type - 1 Tbsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp
Salad Bowl with Roasted Cauliflower:
  • Cauliflower - 1 head , florets
  • Tomatoes, medium - 2 , chopped
  • Oil, cooking - 1 Tbsp
  • Garam masala - 2 tsp
  • Salad greens, any type - 8 oz
Cucumber Tahini Dressing:
  • Cucumbers - 2 oz , finely diced or grated (look for a seedless variety like English cucumbers)
  • Cilantro leaves - 1 tsp , chopped
  • Lemon juice - 1 Tbsp
  • Tahini - 1 Tbsp
  • Cumin, ground - 1/4 tsp
  • Oil, olive - 1/4 cup


  1. Cauliflower - Chop into florets. (Can be done up to 5 days ahead)

  2. 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)

  3. Tomatoes / Cucumbers / Cilantro - Prep as directed. Store separately. (Can be done 1 day ahead)

  4. Make cucumber tahini dressing - Combine cucumbers, cilantro, lemon juice, tahini, and cumin. Add olive oil while whisking. (Note: If you would like a smooth, creamy, dressing, blend it until smooth.) (Can be done 1 day ahead)

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  1. Heat oven to 450F / 232C degrees.

  2. Set out two sheet pans.

  3. 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.

  4. 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.

  5. Reserve half the meatballs for Wednesday’s meal.

  6. Assemble bowls with a bed of salad greens. Top with meatballs, cauliflower, and tomatoes. Drizzle with dressing. Enjoy!



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