2 cups farro (cooked according to package instructions) For the meatballs: 1 pound ground turkey Kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 egg 1/4 cup yogurt 1/4 cup chopped parsley leaves 1/2 cup almond meal 1 teaspoon lemon zest For the roasted veggies: 1 tablespoon olive oil 1 bunch baby carrots (peeled) 1 can chickpeas (drained and rinsed) 1 teaspoon paprika For the toppings: 2 tablespoons red wine vinegar 1 tablespoon olive oil 1/4 cup green olives (pitted) 1/4 cup crumbled feta 1 cup arugula
Preheat the oven to 375 degrees F.
To make the meatballs: Combine all of the ingredients in a large bowl and form into 1-inchballs. Place them a large baking sheet. Bake for 18-20 minutes until cooked through.
For the veggies: Place the carrots and the chickpeas in a mixing bowl with the olive oil andpaprika. Season with salt and place on a baking sheet. Put it in the oven and cook for 18-20minutes until caramelized.
For the toppings: Combine the red wine vinegar and the olive oil and toss with the arugula.
To build your bowl: Add the cooked farro and top each bowl with a few meatballs, carrots andchickpeas. Add some dressed arugula to the top and add the olives and feta to garnish.
Become an insider
Subscribe to Dr. Oz’s free, daily newsletter and get his exclusive, personal tips for living your best life.