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Herbed Chicken Meatball Bowl with Roasted Sweet Potatoes, Crispy Chickpeas, and Spicy Yogurt Dressing Recipe

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★★★★★

4.6 from 138 reviews

A vibrant and wholesome Herbed Chicken Meatball Bowl featuring tender chicken meatballs infused with fresh herbs, roasted sweet potatoes, crispy parmesan chickpeas, and a zesty jalapeño yogurt dressing served over nutrient-packed kale. This balanced dish combines bold flavors, textures, and nutritious ingredients for a satisfying and healthy meal.

Ingredients

Scale

For the Herby Chicken Meatballs:

  • 1 pound ground chicken
  • 1 cup ricotta cheese
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1 shallot, finely chopped
  • 2 green onions, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup dill, finely chopped
  • Zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil (for cooking)

For the Roasted Sweet Potatoes:

  • 1 large sweet potato, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cumin

For the Parmesan Roasted Chickpeas:

  • 1 can (15 oz) chickpeas, drained and patted dry
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon herbs de Provence or Italian seasoning
  • 2 tablespoons grated parmesan cheese

For the Yogurt Jalapeño Dressing:

  • 1 cup Greek yogurt
  • 1 cup fresh basil
  • 1/2 cup fresh dill
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 jalapeño, seeds removed
  • 2 garlic cloves
  • Salt and pepper, to taste

Other:

  • 4 cups chopped kale

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the chickpeas and sweet potatoes.
  2. Roast the Chickpeas: Toss the drained chickpeas with olive oil, salt, garlic powder, onion powder, herbs de Provence or Italian seasoning, and grated parmesan. Spread them evenly on a baking sheet and roast for about 15 minutes until they are crispy and golden.
  3. Roast the Sweet Potatoes: In a bowl, toss the diced sweet potatoes with olive oil, salt, cinnamon, and cumin. Spread them on a separate baking sheet and roast in the oven for 15 to 20 minutes, or until the sweet potatoes are tender and browned.
  4. Make the Chicken Meatballs: In a large mixing bowl, combine ground chicken, ricotta cheese, egg, panko breadcrumbs, chopped shallot, green onions, cilantro, dill, lemon zest, salt, and pepper. Mix gently until all ingredients are just incorporated. Shape the mixture into small balls or oblong shapes for even cooking.
  5. Cook the Meatballs: Heat olive oil in a skillet over medium-high heat. Add the meatballs in batches and sear for 3 to 4 minutes on each side until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C) for food safety.
  6. Prepare the Jalapeño Yogurt Dressing: In a blender or food processor, combine Greek yogurt, fresh basil, fresh dill, lemon juice, olive oil, honey, seeded jalapeño, garlic cloves, salt, and pepper. Blend until smooth and creamy, adjusting seasoning as needed.
  7. Assemble the Bowls: Divide chopped kale evenly into serving bowls. Top with roasted sweet potatoes, parmesan roasted chickpeas, and warm herbed chicken meatballs. Drizzle generously with the yogurt jalapeño dressing before serving.

Notes

  • For an extra kick, leave some jalapeño seeds in the dressing.
  • You can substitute kale with spinach or mixed greens if desired.
  • To keep meatballs moist, avoid overmixing the chicken mixture.
  • Leftover dressing can be stored in the refrigerator for up to 3 days.
  • Ensure chickpeas are patted dry to achieve maximum crispiness when roasting.

Keywords: chicken meatball bowl, herbed meatballs, roasted sweet potatoes, parmesan chickpeas, yogurt jalapeño dressing, healthy bowl recipe

Find it online: https://amayaharis.com/herbed-chicken-meatball-bowl-with-roasted-sweet-potatoes-crispy-chickpeas-and-spicy-yogurt-dressing-recipe/