Moroccan Spiced Lunch Bowl

Sundays = Meal Prep days !

This week I was over the instagram and google machines, looking for new meal prep inspo. So instead I asked my trusty work mates, and of course they delivered on suggestions!

One was so good that I could not pass up giving it a crack in the kitchen this sunday.

Moroccan spiced turkey meat balls + fresh cauliflower tabouli + roasted seasoned pumpkin + homemade humus… and people tell me meal prep is boring. Pfft!

This made my kitchen smell amazing alllllllll morning, and with the incorporation of fresh herbs and spices, I know my body will be thanking me all week long.

First things first though!

Serves 5.
Macro Breakdown
Protein:
27.8 grams
Fat:
9.4 grams
Carbs:
30.9 grams
Calories:
313 per serve


Moroccan Spiced Meat Balls
500 grams Turkey Mince
3 tsp Moroccan based seasoning
1 tsp Paprika
1 tsp Cumin
1 tsp Rosemary
1 tsp Garlic Powder
¼ cup flaxseed meal

In a medium bowl place in your seasonings, mince and flaxseed meal, combine well and season with additional salt and pepper if desired.
Roll portions of your mince into small balls, you should aim for four balls per serving (20 in total).
Heat a medium pan with a small dollop of coconut (or oil of choice) and cook the meat balls for roughly 10 – 15 mins on a medium heat, or until cooked through.
Set aside to cool

Cauliflower Tabouli
1/2 Large cauliflower
1 Small Bunch parsley
1 Small Bunch basil
1 Red Capsicum
1 Red onion
1 Cucumber
1 Tbsp Lemon juice
½ Tbsp of herb infused olive oil
Salt & Pepper  to season

Roughly chop your cauliflower and place into a food processor.
Once the cauliflower becomes “rice like” in form, pop into a medium pan and heat through for roughly 5 to 10 minutes, set aside to cool.
Roughly chop your  cucumber, capsicum, onion, parsley and basil. Place all ingrediants into a food processor, topping with the lemon juice, olive oil and salt and pepper.
Blend on high for 20 seconds, we want to have the vegetables into super small portions but not blended!
Pour your vegetable mix in with the cauliflower rice and stir through, set aside in the fridge.

Roasted Pumpkin
1/2 Butternut Pumpkin
Pepper
Moroccan Seasoning
Olive oil to drizzle

Heat your oven to 180 and roughly slice your butternut pumpkin into thin portions.
Lay the pumpkin on a lined tray and sprinkle with black pepper, Moroccan seasoning and a drizzle of olive oil.
Bake for  25 minutes or until golden brown and soft.
Take out and allow to cool slightly, you should aim for toughly three slices of pumpkin per lunch bowl.

Homemade humus
1 Tin Chickpeas
Sprinkle of sea salt
1 Tbsp Lemon juice
1 Tbsp Tahini unhulled
1 tsp Garlic Powder

By far the easiest process!
Place all ingrediants into a blend and whiz on high until well combined. Feel free to add a 1/4 cup of water to help the mixture blend through until smooth and creamy!

 

Now comes time for the best part, plating up & chowing down!
Arrange your tabouli, meat balls and pumpkin and serve warm. Be sure to heap one tablespoon of humus per serve to keep those macros in check!

I would love to know how you guys go with this one, and what is your favourite meal prep “go to” recipe?
xx

 

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