Easy puffy bowl with meatballs? We think it 's the perfect lunch for home and in the box that will energize you, not slow you down, give your body all the nutrients it needs and make it a perfect treat! You can add the dip and veggies of your choice, fermented veggies are a great addition to the whole meal too for a more microbiome‑friendly meal. So what else would you add to the bowl? 🥗
Nutrition (1 serving)
- 562 kcal
- 52 g carbohydrates
- 25 g fats
- 33 g protein
Per 2 portions
- 200 g ready-to-eat chicken breast
- 70 g wholegrain spelt flour
- 1 tbsp olive oil
- 1 egg
- 30 g onion
- 1 clove garlic
- pepper
- 230 g sweet potato
- 150 g ready-to-eat chickpeas
- 80 g avocado
- 40 g plain yoghurt
- 1 tbsp olive oil
- sea salt
- pepper
- lemon juice
- 1 tbsp parmesan
Instructions
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Clean the sweet potatoes, cut them into pieces and place them on a baking tray with baking paper.
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Rinse the chickpeas and put them on a baking sheet with the sweet potatoes.
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Lightly salt the sweet potatoes and chickpeas and sprinkle with Parmesan cheese. Bake them at 190 °C for 45‑50 minutes.
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Tear the chicken in a bowl and add the remaining ingredients for the meat mix.
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Form the resulting mass into balls or fritters.
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Fry the fritters on both sides in a pan or bake them in a preheated oven for 30 minutes.
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Serve the fritters, sweet potatoes, and chickpeas with vegetables and a dip of yogurt, avocado, lemon juice, and herbs.
Enjoy!
