This Thai Meatball Zoodle Bowl is such a delicious, filling, veggie-packed dinner that comes together in less than 30 minutes. The Thai Meatball recipe comes from my friend Lexi's new cookbook: Lexi's Clean Kitchen Cookbook --- there's 150 delicious paleo-friendly recipes inside to nourish your life. Yessssssss, please. (ENTER BELOW to win a copy!!!)
I have been allllllllllll about "bowl" meals lately.
Gimmmmmmmmmmmmme all the bowls.
So when I saw this recipe in Lexi's book for Thai meatballs, I knew that instead of just serving it over cauli rice (though that would be delicious too!), I wanted to pile them on top of a ton of different veggies and make a beauitful, colorful bowl meal out of it. These meatballs, y'all... are sooooooooo good. Like zero leftovers good. Like make another batch immediately thereafter good. Like even the picky husband loved them good.
The base of the bowl is made of zoodles (zucchini noodles made with the Inspiralizer), spiralized red cabbage (seriously, it is sooooooooo much easier to spiralize it than to chop it!), thinly sliced yellow bell peppers, and broccoli sprouts. I also added Bob's Red Mill tri-color organic quinoa to the bowl because I love the plant-based protein it provides. I make a big batch in the rice cooker on Sundays and then add it to meals throughout the week!
I topped the bowl with a variation of Lexi's Chicken Satay dipping sauce on pg. 106. Yummmmmmm.
This bowl is:
- So nourishing.
- So beautiful.
- So hearty.
- So delish.
To quote Dear Hubby, "I think that is the healthiest, most delicious thing I've ever eaten."
Before we go, let's talk a little more about this cookbook.
As a food blogger and cookbook author myself, I read and peruse A LOT of cookbooks. And I can tell you, by a landslide, this one is my absolute favorite. The moment I got it, I started doggie-earing the pages and recipes I wanted to make. Until I realized ALL THE PAGES ARE BOOKMARKED. Lol. I wanted to make them all. They are approachable, clean, nourishing, and flavorful. And they are easily adaptable even if you aren't strictly "paleo."
I dove right into cooking and made her Chicken Satay Skewers with Almond Butter Dipping Sauce first--- also quickly devoured and loved by the entire family. And the reason I knew I loved her almond butter sauce.
We also loved:
- Lexi's breakfast galette (pg. 52)
- Lexi's classic foccaccia (pg. 84)
- Lexi's skillet brownies (pg. 292)
- Lexi's sriracha lime chicken salad (pg. 136)
I'm sooooooo excited to be giving away a copy of Lexi's Clean Kitchen Cookbook to one lucky reader AND a bunch of Bob's Red Mill products that will make cooking from her book easier: a case of super fine Almond Flour, a case of Tapioca Flour, and a case of tri-color Organic Quinoa.
No purchase necessary. Just leave a comment below telling me your favorite bowl meal.
Giveaway will end 2/5 at 8pm MST and winners will be emailed! Open to blog readers in the US only.
Disclaimer: this is a sponsored post written by me on behalf of Bob's Red Mill. The opinions, text, recipe, and beautiful photos are all mine. Thank you for supporting brands that support Nosh and Nourish!! I choose them based on what I already cook/create with and feel 100% confident in recommending to you.
Thai Meatball Zoodle Bowl with Almond Butter Sauce
easy paleo recipes | zoodle bowls | lexi's clean kitchen | clean eating
- In a small bowl, whisk together the sauce ingredients and set aside.
- Then, assemble your bowls! Grab a little of each: zoodles, red cabbage, about 1/4 cup of quinoa, bell pepper, broccoli sprouts. Then top with 6 meatballs and a large dollop of sauce.
Yields 3 Servings
Thai Meatballs from Lexi's Clean Kitchen Cookbook
easy paleo recipes | lexi's clean kitchen | zoodle bowls | almond butter sauce
- Preheat the oven to 350 degrees and line a rimmed baking sheeet with parchment paper.
- In a large bowl, use your hands to mix together the ingredients for the meatballs until they're evenly combined.
- Roll the mixture into 12 large or 16 medium-sized balls and place on the lined baking sheet. Bake for 15 minutes, or until no pink remains in their centers.
- While the meatballs are baking, make the sauce. In a small saucepan, whisk together the sauce ingredients. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes, until the sauce thickens slightly.
- Pour the sauce over the meatballs and serve immediately (over cauil rice or as part of the zoodle bowl).
Yields 4 Servings