Chicken Meatball & Sweet Potato Quinoa Bowl

By Natalie Tuttle · Pink Tree Farm

Categorized: Dinner

A simple, hearty grain bowl — tender chicken meatballs, olive-oil roasted sweet potatoes, fluffy quinoa, and a fresh handful of Pink Tree Farm organic field pea microgreens.

Ingredients

• 1 lb ground chicken
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt, plus more for sweet potatoes
• ¼ tsp black pepper, plus more for sweet potatoes
• 2 medium sweet potatoes, diced
• 3 tbsp olive oil, divided
• 1 cup dry quinoa, cooked according to package directions
• 1 generous handful Pink Tree Farm organic field pea microgreens

Steps

1. 1Preheat oven to 425°F. Toss diced sweet potatoes with 2 tbsp olive oil, salt, and pepper. Roast 25–30 minutes, flipping once, until golden and tender.
2. 2While the potatoes roast, mix ground chicken with garlic powder, onion powder, salt, and pepper. Roll into 1-inch meatballs.
3. 3Cook meatballs in a skillet over medium heat with remaining 1 tbsp olive oil, turning occasionally, until browned and cooked through, about 10–12 minutes.
4. 4Divide cooked quinoa among bowls. Top with roasted sweet potatoes, chicken meatballs, and a big handful of organic field pea microgreens. Drizzle with olive oil and serve.