Recipe provided by | TWO PURPLE FIGS

INGREDIENTS

For the Lamb Meatballs:
1 pound American Ground Lamb

6 garlic cloves, minced

1 teaspoon salt and pepper

2 teaspoons oregano

1/4 teaspoon chilli flakes (more or less to taste)

1/4 cup parsley and mint leaves combined, minced

1 teaspoon allspice

1/8 teaspoon cumin

Fall Veggies:
3 cups Brussel Sprouts, cut in half

4 Cups Sweet Potatoes, peeled and cubed ( or use squash)

2 teaspoons salt and pepper

2 Tablespoons of olive

3 teaspoons of oregano

Fall Harvest Bowls:

4 leaves of Swiss Chard (optional)

1 cucumber, sliced

2 cups chickpeas (canned or cooked)

4 pears, cored and sliced or cut in half

2 cups beets, sliced (cooked or canned)

3 cups cherry tomatoes

4 scallions, cut into 2 inch sticks

3 avocados peeled, and sliced

American Lamb Meatballs (recipe above)

Roasted Fall Veggies (recipe above)

Perfect Tahini Sauce (recipe below)

Perfect Tahini Sauce:

1/4 cup tahini paste

1 lime juiced ( a really big juicy one)

1/2 teaspoon salt (or to taste)

4 tablespoons of cold water

1 teaspoon of ground cumin seeds

DIRECTIONS

Preheat the oven to 425F.

Line two baking sheets with parchment paper and pace each veggies on a baking sheet.
Season the veggies equally with salt, pepper, oregano and drizzle with olive oil. Toss the veggies and roast them until tender. Depending on the veggie, this take anywhere from 20-30 mins.
In the meantime, mix all ingredients for the lamb meatballs in a large bowl. Shape the lamb meatballs into an inch and half size balls.

Cook the lamb meatballs: Either by searing the meatballs in a skillet over medium high heat with a tablespoon of olive oil until golden and then finish cooking them in the oven for 15 minutes. Or finish cooking them over the stove by covering the skillet with a lid and allowing the meat to cook all the way though—about 20 minutes. Alternatively, you can grill the meatballs too over medium heat, with the lid covered for 20 minutes.

In a bowl whisk the tahini with lime juice and salt. You will notice a change in texture and body of the tahini paste.
thin it our with water to your desired consistency, the 3 Tablespoons water will make a thick sauce.
Whisk the water and add the cumin at the end and which it in.

Taste and adjust salt, cumin or more lime to your taste.
Then adjust thickness to your taste, add more water if you need to thin it out and add more tahini paste if you need to thicken it out.

Now make the tahini sauce: In a bowl whisk the tahini with lime juice and salt. You will notice a change in texture and body of the tahini paste.
thin it our with water to your desired consistency, the 4 Tablespoons water will make a thick sauce. Whisk the water and add the cumin at the end. Taste and adjust salt, cumin or more lime to your taste.

Then adjust thickness to your taste, add more water if you need to thin it out and add more tahini paste if you need to thicken it out.

Start by assembling the Fall Harvest Bowls: Place a Swiss chard leaf at the bottom of each plate and start arranging all the ingredients in the way you prefer making sure the lamb meatballs are in the center of the plate. Drizzle a fain tahini sauce drizzle over the bowls and keep extra on the side.
Enjoy!!