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Overhead view of a turkey meatball sweet potato bowl with quinoa, roasted broccoli, spinach, tomatoes, and creamy dressing.

Turkey Meatball Sweet Potato Bowl

Nesting Lane
Turkey Meatball Sweet Potato Bowl is a high protein healthy dinner with roasted vegetables, quinoa, and creamy garlic yogurt sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Large Mixing Bowl
Cutting Board
Sharp Knife
Small Bowl
Whisk

Ingredients
 

For the Sweet Potatoes:

For the Turkey Meatballs:

For the Bowls:

  • 2 cups cooked quinoa
  • 2 cups broccoli florets
  • 1 cup grape tomatoes halved
  • 2 cups fresh baby spinach

For the Creamy Garlic Yogurt Sauce:

  • ¾ cup plain nonfat greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 1 clove garlic minced
  • ¼ teaspoon dried dill
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Instructions
 

  • Preheat the oven to 425°F.
  • Line a large baking sheet with parchment paper.
  • Place the sweet potatoes on one side of the prepared baking sheet.
  • Add the olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until the sweet potatoes are evenly coated.
  • In a large mixing bowl, add the ground turkey, egg, breadcrumbs, Parmesan cheese, parsley, garlic, Italian seasoning, onion powder, salt, and black pepper. Mix until combined. Do not overmix.
  • Shape the turkey mixture into approximately 16 meatballs. Place the meatballs on the open side of the baking sheet.
  • Bake for 15 minutes.
  • Remove the baking sheet from the oven. Turn the sweet potatoes and meatballs.
  • Add the broccoli to the baking sheet.
  • Bake for another 10 to 15 minutes, or until the sweet potatoes are tender and the meatballs reach an internal temperature of 165°F.
  • In a small bowl, add the Greek yogurt, lemon juice, water, garlic, dill, salt, and black pepper. Using a wire whisk, mix until smooth.
  • Divide the quinoa and spinach among 4 bowls. Add the roasted sweet potatoes, broccoli, tomatoes, and turkey meatballs.
  • Drizzle the creamy garlic yogurt sauce over each bowl.

Notes

Tips and Tricks

Wet your hands - Lightly dampen your hands before shaping the meatballs to keep the mixture from sticking.
Keep the meatballs similar in size - Evenly sized meatballs will finish cooking at about the same time.
Avoid packing the meatballs tightly - Gently shape the mixture so the cooked meatballs stay tender.

Storing and Reheating

Store the components separately - Refrigerate the meatballs, quinoa, roasted vegetables, fresh vegetables, and sauce in separate airtight containers for up to 4 days.
Reheat in the microwave - Place the meatballs, quinoa, sweet potatoes, and broccoli in a microwave-safe dish. Heat in 30-second intervals until warm.
Add fresh ingredients afterward - Add the spinach, tomatoes, and yogurt sauce after reheating so they stay fresh.

Nutrition

Calories: 510kcalCarbohydrates: 59gProtein: 37gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 134mgSodium: 883mgPotassium: 1221mgFiber: 9gSugar: 9gVitamin A: 18516IUVitamin C: 59mgCalcium: 204mgIron: 6mg
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