greek quinoa meatball hummus bowls
Baked, seasoned vegetarian meatballs piled into a bowl with savory sweet potato fries and hummus.
Ingredients
quinoa meatballs
- 1 can chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup plain breadcrumbs
- 1 egg
- 1/4 cup crumbled feta cheese
- 1 tbsp smoked paprika
- 4 cloves garlic
- 2 tbsp fresh chives
- 1 tbsp fresh oregano
- 1 tbsp sesame seeds
- 1 tsp onion powder
- 2 tsp lemon zest
- 1/2 tsp salt and pepper, each
for the bowls
- 2 large sweet potatoes, sliced into matchsticks
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4-1/2 tsp cayenne pepper, or to taste
- 2 tbsp honey
- 3-4 cups romaine lettuce, chopped
- 2 Persian cucumbers, sliced
- 2 cups hummus, homemade or store bought
- feta cheese, tzatziki, naan, and fresh herbs, to serve
Instructions
- Preheat oven to 425 degrees. Line two baking sheets with parchment.
- In the bowl of a food processor, combine the ingredients for the meatballs. Blitz until smooth. The dough may be sticky, but cohesive.
- Oil your hands and roll the batter into meatballs. You will get anywhere from 12-20 depending on the size you make them. Lay the meatballs on the baking sheet. Spray both sides with oil.
- Bake the meatballs for 12-15 minutes, turning once halfway through, until lightly golden and firm.
- On the second baking sheet, toss the sweet potatoes with 2 tablespoons olive oil, smoked paprika, oregano, garlic, onion, cayenne pepper, honey, salt, and pepper. Roast for 15-20 minutes, tossing halfway through.
- Spread hummus on the bottom of the bowl. Top with shredded romaine and chopped cucumbers. Arrange a few meatballs on top of the lettuce and set a pile of sweet potato fries in one corner. Drizzle with tzatziki and sprinkle with feta, as desired. Serve with extra hummus and fresh naan.