Macro bowls become a date night-worthy dinner with the addition of lamb meatballs in this dish. Bulgur is a delicious switch up on the traditional whole grain favorites like quinoa or brown rice too.
1 tiny head of cauliflower (~5 cups florets)
1 tiny head of broccoli (~3 cups florets)
1 tablespoon oil
¼ teaspoon ocean salt
1 and ½ cups dry wheat berry
3 and ½ cups broth
1 bunch kail
1 pound further lean ground lamb (or turkey)
2 tablespoons feta crumbles
1 tablespoon finely cut preserved tomatoes, drained
1 giant egg
¼ cup Italian breadcrumbs
Preheat the kitchen appliance to four hundred degrees.
Prep Vegetables: Chop the cauliflower and broccoli into florets. Toss them in oil and ocean salt and roast them within the kitchen appliance for half-hour on a baking sheet, flipping once halfway through.
Cook Bulgur: Rinse and drain the wheat berry during a fine mesh filter. during a pot on the stove, mix the wheat and broth (or water) and convey it to a boil. Once boiling, cut back to a simmer and canopy the pot. Cook for quarter-hour so shut down the warmth and permit it to still absorb liquid (try to avoid lifting the lid, as steam can escape).
Make Meatballs: mix the bottom lamb, feta, finely cut preserved tomatoes, egg and breadcrumbs simply till combined. form them into meatballs (mine were regarding three tablespoons of the mixture) and place them on a lined baking sheet. Bake them for quarter-hour, till now not pink within the middle.
While everything is change of state, take away the stems from the kail and thinly slice the kail into ribbons (as pictured below). Juice a lemon and stir the kail and juice into the seared wheat berry. If there’s still liquid at very cheap of the pot, provides it an honest stir and canopy the pot another time whereas you expect everything to end change of state.
Plate every bowl with a generous scoop of the wheat berry with collards, so high every bowl with the roast vegetables and lamb meatballs.