Coconut Meatball Harvest Bowl

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Coconut Curry Harvest Bowl

Author: Lauren Nicholsen

This is the perfect dish to make for lunch or dinner, the flavors are so good and this only takes 30 minutes!

Ingredients

• 1 pound of Ground Pork
• 2-3 Yams, remove skin and dice into 1 inch blocks
• 2-3 Fuyu Persimmons, diced
• A bunch of Dinosaur Kale (or Lacinato Tuscan Kale), remove the rib and chop
• Green Onions, Diced and separate the white and green ends
• 1 Small Yellow Onion, diced
• 1/4 cup of Ginger, remove skin and minced
• 4 Cloves of Garlic, diced
• 1/4 Cup of Cilantro
• 1 Cup of Rice, Cooked
• 1 15oz Can of Coconut Milk
• 1 Teaspoon, Dried Chipotle Chilis
• 1/4 cup of Plain Greek Yogurt
• 1 Tablespoon of Yellow Curry
• 2 tablespoons of Smoked Paprika
• Salt, Pepper and Olive Oil

Instructions

1. Pre-heat the oven to 450 Degrees F. In a pot, add as much rice as you desire and cook. (You can also do lentils, noodles, or salad for the base).
2. In a bowl, add diced yams ( you can also do sweet potatoes), coat with smoked paprika and olive oil. Mix well and add to a sheet pan. Bake for 15 minutes.
3. While the yams are cooking, start making the meatballs. In a bowl combine ground pork, the white part of the green onions, yogurt, and chipotle peppers. Mix well and form into small balls, add to a sheet plan and bake for 15 minutes. (make sure they are fully cooked before eating).
4. In a pan add 2 tablespoons of olive oil and onions, cook for roughly 5 minutes or until translucent. Then add garlic and ginger and cook for an additional 5 minutes. Stir in curry and chipotle peppers. Add coconut milk and stir well. Increase the heat and bring to a small boil to thicken the sauce. Add water if it is too thick.
5. In a bowl or plate, add rice, meatballs, yams, kale, sauce, persimmons, cilantro and green onions. Enjoy!!

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