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Moroccan Meatball Bowls

  • Author: Allison
  • Total Time: 55 minutes
  • Yield: 4 servings, with leftover sauce 1x


These Moroccan meatball bowls with roasted cauliflower carrot quinoa pilaf and turmeric lemon tahini sauce are delicious and healthy. They are easy to prep and perfect for weekday lunches and dinners. 



Moroccan Meatballs

  • 1 pound (454 grams) lean or extra-lean ground beef or ground sirloin
  • 1 large egg, lightly beaten
  • 1/3 cup panko breadcrumbs
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste

Roasted Cauliflower Carrot Quinoa Pilaf

  • 3 cups cauliflower florets
  • 2 medium carrots, sliced into 1/2-inch rounds
  • 2 tablespoons extra-virgin olive oil
  • 1 3/4 cups water
  • 1 cup quinoa, rinsed and drained in a fine mesh sieve
  • 1/4 teaspoon sea salt
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  • 1/4 cup chopped red onion
  • 1 cup green peas
  • 1/3 cup raisins
  • 1/2 cup pitted Kalamata olives, sliced
  • 1/3 cup roasted almonds, chopped

Turmeric Lemon Tahini Sauce

  • 1/2 cup tahini
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon garlic powder
  • 2 teaspoons honey
  • 1 teaspoon turmeric
  • Water, to thin 

For serving

  • Arugula
  • Hummus
  • Naan or pita


  1. Preheat the oven to 425 F. Place the cauliflower and carrots on a large, rimmed baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Toss well to coat. Arrange in an even layer and roast for 25 minutes, or until tender and lightly charred in some places.
  2. Cook the quinoa: Bring the water to a boil. Add the rinsed, drained quinoa and salt. Turn down heat to low, stir, and cover. Cook for 15 minutes. Remove from the heat, lightly fluff with a fork, and set aside.
  3. Meanwhile, make the meatballs: In a large bowl, mix together the ground beef, egg, panko, cilantro, garlic, spices, salt, and pepper. Use your hands to incorporate everything evenly. Next, roll into 16 balls and place on a large, rimmed baking sheet. Bake the meatballs for 15-20 minutes, or until cooked through.
  4. Finish making the pilaf: Place the cooked quinoa, cauliflower, and carrots in a large bowl. Add the cilantro, parsley, red onion, peas, raisins, olives, and almonds. Toss to combine.
  5. Finally, make the turmeric lemon tahini sauce: In a bowl, whisk together the tahini, elmon juice, salt, pepper, garlic powder, honey, turmeric, and enough water to achieve your desired consistency. (I would start with 1/3 cup and increase from there until you have a pourable sauce/dressing.)
  6. Serve: Spoon some pilaf into a bowl. Add some arugula and top with a few meatballs. Drizzle with the sauce and enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main Course, Dinner
  • Cuisine: Moroccan

Keywords: Moroccan meatball bowls recipe