Warm cilantro turkey meatball bowl with garlic rice, charred zucchini, and creamy avocado dressing

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray or lightly grease it with a little olive oil.

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   2. In a bowl, combine the ground turkey, breadcrumbs, egg, half of the chopped cilantro, 2 finely chopped garlic cloves, lime zest, 1 tablespoon (15 ml) lime juice, ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix just until combined.

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   3. Shape the mixture into 16 evenly sized meatballs and place them on the tray. Bake for 14 to 16 minutes at 220 °C / 425 °F, or until cooked through and lightly golden.

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   4. Meanwhile, place the jasmine rice, water, 1/4 teaspoon salt, and 1 tablespoon olive oil in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 12 minutes. Turn off the heat and let it rest, covered, for 5 minutes.

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   5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini, smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes, stirring minimally, until tender with charred edges.

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   6. Uncover the rice and add 2 grated or very finely chopped garlic cloves along with 1 teaspoon olive oil. Fluff with a fork so the garlic disperses with the residual heat.

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   7. Make the dressing by blending the Greek yogurt, avocado, honey, remaining 1 tablespoon lime juice, 1 tablespoon chopped cilantro, and a pinch of salt in a small blender or with an immersion blender. Blend until smooth and creamy.

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   8. Lightly toast the pumpkin seeds in a dry skillet for 2 to 3 minutes over medium heat, stirring so they do not burn.

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   9. To serve, divide the garlic rice among 4 bowls, then add the turkey meatballs and charred zucchini. Finish with the creamy avocado dressing, the remaining chopped cilantro, and the toasted pumpkin seeds.