Preheat oven to 400 degrees F.
Quarter red bell peppers.
Chop spinach.
Dice onion and garlic.
Use a vegetable spiralizer to turn the zucchini into noodles. Cut noodles in half.
Line a large rimmed baking sheet with foil
Toss the quartered red bell peppers with 1 tablespoon avocado oil and spread evenly on a rimmed baking sheet. Bake for 25-30 minutes until peppers are tender and are slightly charred.
Combine ground turkey, spinach, coconut flour, salt, thyme, oregano, 1 tablespoon olive oil, ground black pepper in a large bowl. Roll into small meatballs (about 15). Place meatballs on the parchment lined baking sheet. Bake for 12-15 minutes.
While the meatballs are cooking prepare the roasted red pepper sauce. Sauté the onion and garlic in a teaspoon of avocado oil in a small skillet about 5 minutes or until fragrant and soft.
Combine the baked bell peppers, sautéed onion, garlic, almond milk, oregano, thyme, salt, pepper, 2 tablespoons avocado oil, and nutritional yeast, in a large food
processor bowl and process until smooth.
Sauté the zucchini with a sprinkle of salt and pepper in a large skillet with avocado oil for 2-3 minutes,
Assemble by topping the zucchini with the roasted red pepper sauce
and 3-4 meatballs.
Ingredients
Directions
Preheat oven to 400 degrees F.
Quarter red bell peppers.
Chop spinach.
Dice onion and garlic.
Use a vegetable spiralizer to turn the zucchini into noodles. Cut noodles in half.
Line a large rimmed baking sheet with foil
Toss the quartered red bell peppers with 1 tablespoon avocado oil and spread evenly on a rimmed baking sheet. Bake for 25-30 minutes until peppers are tender and are slightly charred.
Combine ground turkey, spinach, coconut flour, salt, thyme, oregano, 1 tablespoon olive oil, ground black pepper in a large bowl. Roll into small meatballs (about 15). Place meatballs on the parchment lined baking sheet. Bake for 12-15 minutes.
While the meatballs are cooking prepare the roasted red pepper sauce. Sauté the onion and garlic in a teaspoon of avocado oil in a small skillet about 5 minutes or until fragrant and soft.
Combine the baked bell peppers, sautéed onion, garlic, almond milk, oregano, thyme, salt, pepper, 2 tablespoons avocado oil, and nutritional yeast, in a large food
processor bowl and process until smooth.
Sauté the zucchini with a sprinkle of salt and pepper in a large skillet with avocado oil for 2-3 minutes,
Assemble by topping the zucchini with the roasted red pepper sauce
and 3-4 meatballs.
