NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean Ground Turkey

1/2 cup Tomato Sauce (No Salt Added)

1/4 medium Yellow Onion

1/4 medium Bell Pepper

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 tsp Olive Oil

1 clove Garlic

1 tsp Smoked Paprika

Salt & Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F for roasting the vegetables.

• 2

  On a baking sheet, toss the chopped carrots and parsnips with olive oil, a pinch of salt, and pepper. Spread them out in a single layer.

• 3

  Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through until tender and slightly caramelized.

• 4

  While the vegetables roast, finely dice the onion, bell pepper, and garlic.

• 5

  In a medium skillet over medium heat, add the diced onions, bell pepper, and garlic. Sauté until softened, about 3-4 minutes.

• 6

  Add the lean ground turkey to the skillet. Break it up with a spatula and cook until it is browned and cooked through.

• 7

  Stir in the tomato sauce and smoked paprika. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld. Season with additional salt and pepper as desired.

• 8

  Once the vegetables are roasted and the sloppy joe mixture is ready, serve the turkey mixture over a bed of the roasted root vegetables.

• 9

  Enjoy this hearty, comforting dish as a balanced meal that’s perfect for breakfast, lunch, or dinner.