This bowl is so fun to eat – it has so many colors, flavors, and textures you won’t know which part you like best! Crispy broccoli, crunchy cabbage, creamy avocado, tender turkey meatballs all topped with a zesty peanut sauce. This bowl is inspired by all my favorite asian flavors such as miso, soy sauce, hoisin, rice vinegar, and sambal oelek for a kick. These turkey meatballs for this recipe may be my favorite ones yet, the are tender and moist filled with so much flavor in every bite – they were hard to put down and only eat a serving. I love how this bowl came together and you definitely do not want to miss this one because it is absolutely incredible. The cabbage is crunchy and tangy to add a little zest to the mix! I also roast the broccoli with some sambal oelek so it gives it a bit of a kick – I also broil it after roasting so the outside gets a crispy to it. If there is one bowl I urge you to try – it is this one! The list of ingredients and steps may look a bit intimidating, but I promise it is pretty simple – just requires a few more pots and pans..but the rule is whoever doesn’t cook, cleans right?
For the Meatballs:
- 1 Lb Ground Turkey
- 1/3 Cup Crushed Peanuts
- 3 Tbsp Hoisin
- 2 Tbsp Minced Garlic
- 2 Tbsp Sambal Oelek
- 2 Tbsp Miso Paste
- 1 Cup Breadcrumbs
For the Cabbage:
- 1/2 Head Red Cabbage, Sliced
- 1 1/2 Tbsp Sugar
- 3 Tbsp Rice Vinegar
- 2/3 Cup Water
For the Broccoli:
- 3 Cups Broccoli
- 4 Tbsp Peanut Oil
- 2 Tbsp Sambal Oelek
- 2 Tbsp Minced Garlic
For the Peanut Sauce:
- 1/2 Cup Peanut Butter
- 1/3 Cup Soy Sauce
- 1/4 Cup Rice Vinegar
- 1 Tbsp Minced Garlic
- 2 Tbsp Honey
Additional Ingredients:
- 1 1/2 Cups Edamame
- 2 Cups Brown Rice, Cooked
- 1 Avocado, Sliced
- 1/4 Cup Peanuts, Finely Chopped
- 3 Tbsp Sesame Seeds
- 2 Green Onions, Finely Diced
- 2 Tbsp Olive Oil
- Makes: 4 bowls
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
To Make:
- Preheat the oven to 450 degrees Fahrenheit.
- Let’s first make the meatballs and shape them – in a large mixing bowl, add the ground turkey, 1/3 cup crushed peanuts, 3 tbsp hoisin, 2 tbsp garlic, 2 tbsp sambal, 2 tbsp miso, and breadcrumbs. Mix to combine well. Shape the meatballs in to 1oz balls and set aside.
- In another mixing bowl, add the cabbage, 1 1/2 tbsp sugar and 3 tbsp rice vinegar. Massage the cabbage for 2-3 minutes to help break it down. Add the cabbage to a medium pot and add in the 2/3 cup water. Cover and cook on low for 10-15 minutes while you continue making the remaining ingredients.
- In another bowl, add the broccoli, 4 tbsp peanut oil, 2 tbsp sambal and 2 tbsp garlic – stir to evenly coat the broccoli. Transfer the broccoli to a baking sheet and place in the oven to roast for 25 minutes.
- Heat a large pan over medium heat and add in the 2 tbsp olive oil. Once hot add in a layer of meatballs, leaving space so the don’t touch. Cover and cook for 6 minutes.
- Flip the meatballs, cover and continue cooking for another 6 minutes. Transfer the cooked meatballs to a plate.
- Repeat steps 5 and 6 to cook all the meatballs.
- While the meatballs and broccoli finish cooking let’s make the sauce. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, garlic and honey until well combined and smooth.
- Time to assemble the bowls! Add about 1/2 cup cook rice to each bowl. Top with 5-6 meatballs, ~1/2 cup of cabbage, ~1/2 cup broccoli, 1/4 cup edamame.
- Top each bowl with 1/4 of the sliced avocado and sprinkle the sesame seeds on top of the avocado.
- Lastly, sprinkle with the chopped peanuts and green onions and drizzle on the peanut sauce!
Aly Eats Food 
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