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Photo, Erik Putz.
3/4 cup red quinoa, rinsed
1 Gala apple, halved
4 tsp lemon juice, divided
2 small sweet potatoes, cut into 3/4-in. cubes
4 cups halved brussels sprouts
2 tbsp canola oil, divided
1 tsp salt, divided
450 g lean ground pork
3 tsp honey, divided
3 garlic cloves, minced
2 tbsp tahini
1 tbsp lemon zest
POSITION racks in top and bottom-thirds of oven, then preheat to 400F. Line 2 baking sheets with foil. Cook quinoa following package directions.
GRATE one apple half and thinly slice other half and toss with 1 tsp lemon juice in a small bowl.
DIVIDE sweet potatoes, sprouts, 1 tbsp oil and 1/4 tsp salt between prepared sheets, tossing to coat.
STIR pork, grated apple, 2 tsp honey, garlic and 1/2 tsp salt in a large bowl. Form into 12 meatballs. Divide between sheets. Bake, switching sheets halfway, until meatballs are cooked through, 15 to 20 min.
WHISK remaining 1 tbsp oil, 3 tsp lemon juice, 1 tsp honey, 1/4 tsp salt, tahini, zest and 3 tbsp water in a small bowl. Divide everything among bowls, then drizzle with dressing. Top with apple slices.
Calories 613, Protein 33g, Carbohydrates 68g, Fat 25g, Fibre 13g, Sodium 727mg.
Excellent source of vitamin A.
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