Peanut-Ginger Chicken Meatball Bowls
| Preheat oven to 400°F; line two sheet pans with parchment | ||||
| Store the sauce separately when possible, or drizzle before storing | ||||
| 1 cup dry brown rice | cook per package |
assemble bowls, sauce over top |
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| 2–3 medium sweet potatoes | peel & cube 1/2-in |
toss to coat |
roast 25–35 min, turn halfway |
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| 2 large carrots | slice | |||
| ~1 1/2 Tbs. olive or avocado oil | ||||
| 1 tsp. garlic powder | ||||
| 1 tsp. chili powder | ||||
| 1 tsp. dried oregano | ||||
| 1 tsp. kosher salt | ||||
| 1 large crown broccoli | cut into florets |
toss with remaining oil, add for last 15–20 min |
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| ~1/2 Tbs. olive or avocado oil | ||||
| 1 lb ground chicken | combine & form 16–20 small meatballs |
bake 15–18 min at 400°F, to 165°F |
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| 1 tsp. kosher salt | ||||
| 1 tsp. garlic powder | ||||
| 1 tsp. chili powder | ||||
| 2 tsp. ground ginger | ||||
| 1/4 cup creamy peanut butter | whisk until smooth & pourable |
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| 1/4 cup coconut aminos | ||||
| 1 Tbs. soy-free sriracha or chili sauce | ||||
| 1 Tbs. maple syrup or honey | ||||
| 1 Tbs. ground ginger | ||||
| 1 tsp. garlic powder | ||||
| ~1/4 cup warm water | ||||