
Very easy

Harvest Grain Bowl with Turkey Meatballs
7 minutesPrep time
20 minutesCook time
534 cal.Per serving
Ingredients for 1

3 oz
Turkey meatballs (cooked)

1/4 bunch
Curly kale

1 oz
Goat's cheese

1/3
Apple

2 tbsp
Balsamic Vinaigrette

1/3 cup
Butternut squash (frozen)

1/2 cup
Wild rice blend (cooked)
Utensils
Oven, Knife, Sheet Tray
recipe
- Step 1
Preheat the oven to 400°F. On a parchment-lined sheet tray, add the frozen butternut squash, salt, pepper & a drizzle of olive oil. Toss to evenly coat & spread into an even layer on one side of the tray. Add the turkey meatballs to the other side. Roast in the oven for 18-20 min, flipping halfway. - Step 2
As the squash & meatballs cook, wash the kale & strip the leaves from the stem. Roughly chop the leaves & transfer to a bowl with a drizzle of olive oil. Using clean hands, massage the oil into to the kale to soften & tenderize. - Step 3
Clean & quarter the apple. Remove the core & seeds. Dice into small cubes. - Step 4
Heat the rice according to package instructions. - Step 5
Remove the meatballs & butternut squash from the oven. - Step 6
In a bowl, add the massaged kale in an even layer. Top with diced apples, butternut squash, the turkey meatballs & warm rice. Add crumbled goat cheese, then season everything to taste with salt & pepper. Serve with balsamic vinaigrette & enjoy!