Little Bits of Real Food founder Kelsey Preciado makes cooking lasting low-carb and high-protein dishes the easiest it’s ever been with Unbelievabowl Paleo: 60 Wholesome One-Dish Recipes You Won’t Believe Are Dairy- and Gluten-Free (2020, Page Street Publishing Co.). She combines real foods like lean protein, fresh veggies and vibrant produce and ties them together with creative sauces to create clean, complete meals to keep you full and energized.

Recipes include: Chunky Paleo Granola and Fruit Bowl, Creamy Chipotle-Ranch Chicken Salad, Microwave Double Chocolate Cake Bowl, etc.

Honey-Lime-Ginger Meatball Bowl 

    Meat:

1/2 pound ground pork 

1/2 pound ground turkey 

1 large egg

1/4 cup almond flour 

Zest of 1 lime

1 teaspoon ground ginger

1/2 teaspoon garlic powder

1 teaspoon salt 

    Sauce:

1/2 cup coconut aminos 

1/2 cup lime juice

2 tablespoons honey

1 teaspoon ground ginger 

1 teaspoon arrowroot powder plus 

1 tablespoon water 

    Veggies: 

1 head cauliflower, chopped 

1 head broccoli, chopped 

1 large sweet potato, peeled, chopped 

2 tablespoons avocado or olive oil 

2 tablespoons coconut aminos 

Salt and pepper 

Meat 

 

Preheat oven to 350°F and line a baking sheet with foil. 

In a bowl combine pork, turkey, egg, almond flour, lime zest, ginger, garlic powder and salt. Mix with your hands until well combined. 

Form into 16 meatballs, place on foil-lined baking sheet. Bake meatballs 18 minutes. 

Sauce: While meatballs cook, combine coconut aminos, lime juice, honey and ginger in a bowl, whisk to combine. 

Pour sauce in a skillet over medium heat, whisk until it boils. Add arrowroot mixture, whisk vigorously to combine. The sauce should thicken quickly so take it off the heat as soon as it has thickened, about 15-30 seconds. 

Veggies: Place shredder attachment on a food processor, put cauliflower, broccoli and sweet potato through to turn it into “rice,” or manually grate veggies with a cheese grater. 

Place a large skillet over medium heat, pour the oil in pan. Add veggie rice and stir. Cook 5 minutes then add coconut aminos. Continue to cook, covered, 3-5 minutes  until sweet potato pieces are tender. Season with salt and pepper. 

To make bowls, divide veggie rice among four bowls, add four meatballs to each, top with sauce. 

Prep ahead: Make meatballs and chop veggies into rice up to four days ahead of time and store separately in the fridge. 

Serves four.

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