Name: Mediterranean Bowl with Turkey Meatballs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 6 cups spinach (chopped); 1 tbsp garlic (chopped); 1 tbsp olive oil; 454 g ground turkey; ¼ cup fresh basil (chopped); ½ cup panko breadcrumbs; 1 egg (beaten); ¼ tsp salt; ½ tsp freshly cracked black pepper; 2 cups sweet potato (diced); 2 tbsp olive oil; ¼ tsp salt; ½ tsp freshly cracked black pepper; 2 cups broccoli (cut into small florets); 1 tbsp olive oil; 1 tbsp lemon juice; 2 tsp garlic (minced); ½ cup red bell pepper (roasted); ¼ cup almonds (sliced); ¼ cup sun-dried tomatoes in oil; 1 tbsp red wine vinegar; 3 tbsp olive oil; ¼ tsp salt; ¼ tsp freshly cracked black pepper; 4 cups couscous (cooked); 2 cups lettuce (finely chopped); 2 cups pickled beets (sliced); 2 tbsp green onions (chopped)

Preheat oven to 220°C (425°F). Line a large baking sheet with a silicone mat or parchment paper.

In a large skillet over medium heat, soften spinach and garlic in olive oil for 4 minutes, stirring. Let cool.

In a large bowl, combine turkey, spinach, basil, panko, egg, salt and pepper.

Using a 30 mL (2 tbsp/1 oz) ice cream scoop, form meat mixture into 18 balls and place on half of baking sheet.

Place the diced sweet potatoes on the other half of the baking sheet. Pour in the olive oil, sprinkle with salt and pepper and mix well.

Bake the meatballs and sweet potatoes for 20 minutes.

Mix the sweet potatoes and add the broccoli florets to the baking sheet. Drizzle the broccoli florets with oil and bake for an additional 15 minutes or until the meatballs reach an internal temperature of 165°F (74°C).

While cooking, grind all ingredients for romesco sauce.

To assemble, place the couscous at the bottom of the bowls and top with lettuce, beets, turkey meatballs, sweet potatoes, broccoli and green onions. Serve with romesco sauce.