Ingredients

• 500g ground turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 15g fresh parsley, chopped
• 2 tablespoons olive oil, divided
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 200g cherry tomatoes
• 200g quinoa
• 400ml water or vegetable broth
• 60ml tahini
• 60ml fresh lemon juice
• 60ml water, for the dressing
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. On a large baking sheet, toss the chopped bell pepper, zucchini, and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper.
2. 2.In a mixing bowl, combine the ground turkey, onion, 1 minced garlic clove, cumin, paprika, oregano, parsley, salt, and pepper. Mix gently and form into 16-20 small meatballs.
3. 3.Arrange the meatballs on the baking sheet alongside the vegetables. Drizzle with the remaining olive oil. Roast for 20-25 minutes, or until vegetables are tender and meatballs are cooked through and golden.
4. 4.While everything roasts, rinse the quinoa. In a medium saucepan, bring 400ml of water or broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork.
5. 5.To make the dressing, whisk together the tahini, lemon juice, the remaining minced garlic clove, and a pinch of salt in a small bowl. Slowly whisk in 60ml of water until you reach a smooth, pourable consistency.
6. 6.For meal prep, divide the cooked quinoa, roasted vegetables, and turkey meatballs evenly among 4 airtight containers. Store the dressing separately and drizzle over before serving.

Nutrition Information

Why this recipe