1/8cupfresh cilantro, choppedcan substitute with 2 tsp dried
1tspMalaysian style curry powder
1/2tspkosher salt
1/4tspblack pepper
Roasted Vegetables
1head, dinosaur kale, chopped
1sweet potato, cubed
1canchick peas, drained and rinsed
Coconut Curry Sauce
13ozlite coconut milk
1tspkosher salt
1tbsphot honey
2tspMalaysian style curry powder
1tspcornstarch mixed with 1 tsp water to form a slurry
1lime, juiced
Cilantro and lime for serving
Your favorite rice cooked, for serving
Instructions
Pork Meatballs
Preheat oven to 3575 degrees. Spray a baking pan with nonstick spray. Set aside.
In a mixing bowl add all of the ingredients. Mix until just combined.
Using an ice cream scoop portion out equal sized meatballs and place them on the baking sheet.
Bake for 20 minutes or until the internal temperature reads 165.
Roasted Vegetables
Preheat oven to 425. Add all of the vegetables to a sheet pan and toss to evenly distribute. Roast for 25-30 minutes or until the potatoes are fork tender.
Coconut Curry Sauce
Add the coconut milk, honey, curry powder, and salt to a sauce pan. Bring to a low boil and allow to simmer.
Add the cornstarch slurry and stir to combine. Allow to thicken.
To assemble, add the rice, meatballs, and roasted veggies to your bowls. Top with the coconut curry sauce and lime juice. Enjoy!