Preheat your oven to 400 degrees F.
Line a large baking sheet with parchment paper.
Add the tricolor fingerling potatoes, white onion, and garlic to the pan.
Sprinkle with cumin and salt.
Drizzle with olive oil or avocado oil.
Use your hands to toss everything together.
Spread out the veggies on the baking sheet.
Bake for 20 minutes.
While the veggies bake, in a large bowl, combine the ground chicken, ground turmeric, ground cumin, garlic powder, dijon mustard, parsley, cilantro, salt, pepper, egg, and coconut flour.
Use your hands to mix until everything is well combined.
After 20 minutes, stir the potatoes.
Make room for the meatballs by pushing some potatoes to the side.
Scoop the meatball mixture onto the baking sheet.
Bake the meatballs for 18 to 23 minutes.
While the meatballs bake, prepare the green tahini sauce by blending the tahini, salt, lemon juice, parsley, cilantro, and warm water.
Blend for about 30 seconds or until smooth.
To assemble, add baby spinach to the bottom of each bowl.
Place the roasted potatoes on one side and the meatballs on the other.
Spoon the tahini sauce over the top of the meatballs. Enjoy your meal!
