These masala chicken meatball bowls with beet slaw, turmeric coconut rice, and mango salsa are vibrant, colourful, and most importantly, packed with nutrients and flavour. While they consist of a few different elements, these bowls are easier to make than you might think, and the slaw is a great way to enjoy beets.

I know that some of you might not want to hear it, but fall is not too far away. I love the transition from summer to fall, as the days become shorter and the nights start to cool off. I start to feel alive again! Ha, I’m an odd one, aren’t I? Naturally, one of the things that I am most excited about is the fall harvest, bringing with it root vegetables, winter squash, and apples. I cannot wait until my kitchen is once again filled with the aroma of warm spices, soups, and stews.

In addition, it is precisely at this time of the year when I feel like I am losing my recipe mojo, and I am not super inspired to create anything new. Thankfully, I have developed enough recipes to last until the end of September. By then, I hope to have my joie de vivre (or shall I say “joie de cuisiner”) back.

These masala chicken meatball bowls are an excellent late summer meal that bridges the gap between the seasons. Masala-spiced chicken meatballs, beet cabbage slaw, coconut turmeric rice, mango salsa, and cucumber mint raita intermingle physically hot and cold, as well as inherently cooling and warming elements. They are sure to nourish and satisfy everyone around your table. You could even make masala-spiced chickpeas instead of the chicken meatballs for a plant-based meal.

ingredients you’ll need

For the masala chicken meatballs, you’ll need organic ground chicken, garam masala, onion, garlic, sea salt, cilantro, ginger, and turmeric. I know that most meatball recipes call for eggs and breadcrumbs, but I don’t really find them to be necessary here. But if you prefer, you can always mix in an egg and some breadcrumbs.

For the turmeric rice, you’ll need coconut oil, white basmati rice, turmeric, sea salt, water, and coconut milk.

For the beet slaw, you’ll need red cabbage, beet, green onion, extra virgin olive oil, lime juice, garlic, and sea salt.

For the mango salsa, you’ll need mango, red pepper, cilantro, red onion, lime juice, and sea salt.

For the raita, you’ll need yogurt, cucumber, mint or cilantro, green onion, coriander, cumin, lemon juice, and sea salt.

the method

Make the masala chicken meatballs: Combine the chicken, garam masala, onion, garlic, salt, cilantro, ginger, and turmeric in a bowl and stir to combine. Line a large rimmed baking sheet with parchment paper. Preheat the oven to 425 F.

Lightly wet your hands so that they don’t stick to the chicken, and keep a dish of water nearby to wet your hands as needed. Form the chicken mixture into meatballs and place on the prepared baking sheet. Bake for 16 minutes, or until cooked through and no longer pink inside.

Make the turmeric rice: In a medium saucepan, warm the coconut oil over medium heat. Add the rice and turmeric. Cook, stirring occasionally, for a couple of minutes. Add the salt, water, and coconut milk. Bring to a boil, then turn down heat to low and cover. Cook for 15 minutes, or until all of the water has been absorbed.

Make the beet slaw: Combine the cabbage, beet, and green onion in a bowl. In a jar, combine the oil, lime juice, garlic, and salt. Secure the lid and shake vigorously. Pour the dressing over the veggies right before serving, tossing to coat.

Make the mango salsa: Combine the mango, red pepper, cilantro, red onion, lime juice, and salt in a bowl.

Make the raita: Stir together the yogurt, cucumber, mint or cilantro, green onion, coriander, cumin, lemon juice, and salt in a bowl.

Serve: Divide the rice, slaw, salsa, and meatballs between four bowls. (There will be extra slaw.) Top with raita. Enjoy!

more healthy bowl recipes

Last but not least, I hope that you love these masala chicken meatball bowls. If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.

Enjoy!

Masala Chicken Meatball Bowls with Beet Slaw and Turmeric Rice

Author: Allison
Total Time: 50 minutes
Yield: 4 servings 1x

Print Recipe

Description

Ingredients

Scale

Masala Chicken Meatballs

1 pound (454 grams) organic lean ground chicken
1 ½ tablespoons garam masala
½ cup finely diced red onion
1 tablespoon finely minced ginger
2 garlic cloves, minced
¼ teaspoon sea salt
Freshly ground black pepper, to taste
1 teaspoon turmeric
½ cup cilantro, finely chopped

Turmeric Coconut Rice

1 teaspoon virgin coconut oil
1 cup white basmati rice, rinsed*
1 teaspoon ground turmeric
¼ teaspoon sea salt
½ cup full fat coconut milk
1 ¼ cups water

Beet Cabbage Slaw

½ a medium red cabbage, shredded
1 beet, peeled and shredded
1 green onion, sliced
1 tablespoon extra virgin olive oil
Juice of ½ a lime
1 garlic clove, minced
Pinch of sea salt

Mango Salsa

1 large ripe mango, peeled and diced small
1 red bell pepper, diced small
½ cup finely diced red onion
Pinch of fine sea salt
¼ cup finely chopped cilantro
Juice of ½ a lime

Raita

1 cup organic whole milk yogurt (or unflavoured coconut yogurt for dairy-free)
1 cup finely chopped cucumber
¼ cup finely chopped cilantro or mint
2 tablespoons thinly sliced green onion
½ teaspoon ground coriander
½ teaspoon ground cumin
2 teaspoons freshly squeezed lemon juice
Pinch of fine sea salt

Instructions

Make the masala chicken meatballs: Combine the chicken, garam masala, onion, garlic, salt, cilantro, ginger, and turmeric in a bowl and stir to combine. Line a large rimmed baking sheet with parchment paper. Preheat the oven to 425 F.
Lightly wet your hands so that they don’t stick to the chicken, and keep a dish of water nearby to wet your hands as needed. Form the chicken mixture into meatballs and place on the prepared baking sheet. Bake for 16 minutes, or until cooked through and no longer pink inside.
Make the turmeric rice: In a medium saucepan, warm the coconut oil over medium heat. Add the rice and turmeric. Cook, stirring occasionally, for a couple of minutes. Add the salt, water, and coconut milk. Bring to a boil, then turn down heat to low and cover. Cook for 15 minutes, or until all of the water has been absorbed.
Make the beet slaw: Combine the cabbage, beet, and green onion in a bowl. In a jar, combine the oil, lime juice, garlic, and salt. Secure the lid and shake vigorously. Pour the dressing over the veggies right before serving, tossing to coat.
Make the mango salsa: Combine the mango, red pepper, cilantro, red onion, lime juice, and salt in a bowl.
Make the raita: Stir together the yogurt, cucumber, mint or cilantro, green onion, coriander, cumin, lemon juice, and salt in a bowl.