#4 Pesto Meatballs with Roasted Veggie Orzo

PROTEIN OPTIONS

Animal Protein: Turkey
Vegan: Tempeh

INGREDIENTS

AP:
Ground Turkey, GF Orzo, Asparagus Tips, Bell Peppers, Green Peas, Filtered Water, Fresh Basil Leaves, Fresh Lemon Juice, Extra Virgin Olive Oil, GF Oat Flour, Fresh Parsley, Green Onions, Cashew Parmesan, Raw Cashews, Dijon Mustard, Hemp Seeds, Fresh Basil, Pine Nuts, Garlic Powder, Onion Powder, Dried Oregano, Sea Salt, Black Pepper, Garlic

Vegan:
Organic Tempeh, GF Orzo, Asparagus Tips, Bell Peppers, Filtered Water, Green Peas, Fresh Basil Leaves, Raw Cashews, Fresh Lemon Juice, Extra Virgin Olive Oil, Cashew Parmesan, Pine Nuts, Hemp Seeds, Fresh Basil, Garlic, Sea Salt, Black Pepper

MACROS

Animal Protein:

  • Calories: ~590cal
  • Protein: ~38g
  • Carbs: ~52g
  • Fat: ~24g

Vegan Option:

  • Calories: ~520cal
  • Protein: ~28g
  • Carbs: ~50g
  • Fat: ~22g
REHEATING INSTRUCTIONS

Remove the sauce container before reheating.
Microwave: Heat the bowl for 1.5–2 minutes or until warmed through.
Oven: Transfer to an oven-safe dish and reheat at 350°F (175°C) for 10–12 minutes.
Stovetop: Reheat in a skillet over medium heat for 5–7 minutes, stirring occasionally.
Drizzle with creamy cashew pesto sauce after reheating for a fresh and creamy finish.