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Roasted Eggplant and Turkey Meatball Buddha Bowls

Roasted Eggplant and Turkey Meatball Buddha Bowls

Yield 4 servings
Prep time
5 Min
Cook time
10 Min
Total time
15 Min
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Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. Heat a large cast iron pan or skillet over medium heat. Add the frozen meatballs and about 1/3 a cup of water. The steam will help cook the meatballs through, turn them while the water evaporates. Once evaporated, continue to brown them, rotating them as desired (about 10 minutes). Remove the meatballs once cooked.
  2. In the bottom of each bowl, add Cabbage and spinach. Top with the meatballs, 1/2 the Baked Eggplant, Red Onions, Red Peppers, and Pineapple Salsa (add Cilantro). Drizzle with Parsley Tahini Sauce.

Notes

Components to Save:

None

Nutrition Facts

Calories

497

Fat

34 g

Sat. Fat

9 g

Carbs

25 g

Fiber

8 g

Net carbs

17 g

Sugar

9 g

Protein

35 g

Sodium

817 mg

Cholesterol

135 mg
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