Ingredients :

• 93% lean ground turkey — This is the heavy lifter. Make sure to get the 93% version — any lower and the meatballs are too greasy and fall apart; any higher and they dry out. The chicken broth in the mixture compensates for the lack of natural fat and keeps the inside moist.
• Sweet potato — It goes into the oven first because it takes longer than the other vegetables. Cut it into cubes of about two centimeters — large enough to stay melt-in-your-mouth tender in the center while caramelizing on the outside, but not so small that they turn into mush.
• Hummus — Buy it ready-made, guilt-free. A good store-bought hummus, plain or lightly spiced, works perfectly here. Take it out of the fridge fifteen minutes before serving — at room temperature, it’s significantly creamier and spreads better in the bowl.
• Pickled red onions — The real game-changer. Ten minutes in vinegar and they go from sharp to almost sweet, with that bright pink color that adds visual pop. Make a big batch once a week — they keep for two weeks in the fridge and go on absolutely everything.