Ingredients
- 350 grams sweet potato (small orange sweet potato, sliced into rounds)
- 2 cups mixed greens (salad leaves)
- 91 grams bean sprouts (1 cup)
- 1 carrot, cut into short thin sticks
- 80 grams green beans (trimmed and diagonally sliced)
- 1 tablespoon sweet chilli sauce (or gluten-free sweet chilli sauce)
- 1 tablespoon fresh lemon juice (or lime juice)
- FOR MEATBALLS
- 250 grams ground chicken breast (lean)
- 2 teaspoons finely grated ginger root
- 1 garlic cloves, minced
- 1/2 red chilli (small chilli, seeded if desired and finely chopped)
- 2 spring onions (trimmed and finely chopped)
- 1 teaspoon fish sauce
- 2 tablespoons coriander (finely chopped)
- 35 grams fresh breadcrumbs (made from wholemeal grain bread or gluten-free breadcrumbs)
- Olive oil cooking spray
How to Make
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Step 1: Preheat oven to 180C (fan-forced).
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Step 2: To make the meatballs, line a baking tray with baking paper.
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Step 3: Combine the chicken mince, ginger, garlic, chilli, spring onion, fish sauce, coriander and breadcrumbs in a medium bowl.
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Step 4: Shape mixture in t small balls, using 2 tablespoons of mixture, and place on the prepared tray.
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Step 5: Spray meatballs with cooking spray and bake for 10 to 12 minutes, or until just cooked through.
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Step 6: Meanwhile, put the sweet potato in a medium microwave safe dish and add 60ml (1/4 cup) water and cover and cook on high/100% for 5 minutes or until just tender and then drain and set aside to cool slightly.
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Step 7: Combine the salad leaves, bean sprouts, carrot and beans in a medium bowl and gently toss the cool sweet potato slices in to the salad.
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Step 8: Combine the sweet chilli sauce and lemon or lime juice in a small jug.
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Step 9: Serve the meatballs with the salad and drizzled with the chilli sauce.
We hope you enjoy this recipe!
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