Autumnal Turkey Millet Bowl with Beetroot and Squash
A autumnal bowl with spiced turkey meatballs, millet, roasted hokkaido squash, Brussels sprouts and beetroot, served with a creamy lemon yogurt. With just over 50 g of protein per serving, it is filling and well suited to the colder season.
By yumbelo · 2 servings · 45 minutes
Ingredients
- 120 g Millet
- 250 g Ground turkey
- 1 pc Egg
- 200 g Hokkaido squash
- 200 g Brussels sprouts
- 200 g Cooked beetroot
- 150 g Greek yogurt 10%
- 60 g Arugula
- 1 pc Lemon
- 1 pc Garlic clove
- 1 tsp Sweet paprika powder
- 1 tbsp Cooking oil
Method
- Preheat the oven to 200 °C top and bottom heat. Rinse the millet in a sieve under cold water, bring it to a boil in a pot with 300 ml water and a pinch of salt, then simmer over low heat for about 15 minutes to let it swell, and let it steam covered.
- Wash the squash, remove the seeds and cut into pieces about 2 cm in size. Trim the Brussels sprouts and halve the large ones. Toss the squash and Brussels sprouts with half a tablespoon of oil, salt and pepper and roast them on a baking tray in the oven for about 20 minutes.
- Cut the beetroot into cubes or wedges and set aside.
- For the meatballs, put the ground turkey in a bowl, knead in the egg, half the finely diced garlic clove, paprika powder, salt and pepper, and shape about 12 small balls.
- Heat the remaining oil in a large pan over medium heat and fry the meatballs on all sides for about 8 to 10 minutes until golden brown and cooked through.
- For the sauce, mix the yogurt with the juice of half the lemon, the remaining garlic clove finely grated, salt and pepper.
- Wash the arugula and spin it dry. To serve, divide the millet, squash, Brussels sprouts, beetroot and arugula between two bowls, add the meatballs and serve with the lemon yogurt.