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overhead photo of a masala chicken meatball bowl with turmeric rice, beet slaw, mango salsa, and the meatballs

Masala Chicken Meatball Bowls with Beet Slaw and Turmeric Rice


  • Author: Allison
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

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.


Ingredients

Scale

Masala Chicken Meatballs

  • 1 pound (454 grams) organic lean ground chicken
  • 1 1/2 tablespoons garam masala
  • 1/2 cup finely diced red onion
  • 1 tablespoon finely minced ginger
  • 2 garlic cloves, minced
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon turmeric
  • 1/2 cup cilantro, finely chopped

Turmeric Coconut Rice

  • 1 teaspoon virgin coconut oil
  • 1 cup white basmati rice, rinsed*
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon sea salt
  • 1/2 cup full fat coconut milk
  • 1 1/4 cups water

Beet Cabbage Slaw

  • 1/2 a medium red cabbage, shredded
  • 1 beet, peeled and shredded
  • 1 green onion, sliced
  • 1 tablespoon extra virgin olive oil
  • Juice of 1/2 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
  • 1/2 cup finely diced red onion
  • Pinch of fine sea salt
  • 1/4 cup finely chopped cilantro
  • Juice of 1/2 a lime

Raita

  • 1 cup organic whole milk yogurt (or unflavoured coconut yogurt for dairy-free)
  • 1 cup finely chopped cucumber
  • 1/4 cup finely chopped cilantro or mint
  • 2 tablespoons thinly sliced green onion
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 teaspoons freshly squeezed lemon juice
  • Pinch of fine sea salt

 


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make the mango salsa: Combine the mango, red pepper, cilantro, red onion, lime juice, and salt in a bowl.
  6. 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!

  • Category: Main Course

Keywords: masala chicken meatball bowls