YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Turkey Sausage Bowl with Fresh Lemon Arugula and Creamy Avocado
Savor a harmonious bowl featuring savory roasted sweet potato cubes, turkey sausage sautéed to perfection, and a vibrant mix of fresh arugula lightly tossed with lemon juice and a drizzle of olive oil. Creamy avocado and a dollop of nonfat Greek yogurt elevate the dish, while a sprinkle of hemp seeds adds a nutty crunch, creating a well-balanced meal that's both hearty and refreshing.
INGREDIENTS
4 oz Turkey Sausage
1 medium Sweet Potato
1 cup Arugula
1/4 Avocado
1/2 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1 tbsp Fresh Lemon Juice
2 tbsp Hemp Seeds
PREPARATION
Preheat your oven to 400°F.
Peel and dice the sweet potato into 1/2-inch cubes. Toss with a pinch of salt, pepper, and a small drizzle of olive oil.
Spread the sweet potato uniformly on a baking sheet and roast for about 20-25 minutes until tender and lightly browned.
While the sweet potato roasts, slice the turkey sausage into rounds and lightly sauté them in a pan over medium heat until they develop a slight crisp.
In a mixing bowl, combine the arugula with fresh lemon juice and a splash of olive oil, tossing gently to coat.
Slice the avocado into cubes and add to the bowl along with the Greek yogurt, mixing to create a creamy texture.
Once the sweet potato and turkey sausage are done, assemble the bowl by layering the roasted sweet potato, turkey sausage slices, and the arugula mix.
Finish with a sprinkle of hemp seeds on top for added crunch and nutritional boost.
Serve immediately and enjoy your balanced, flavorful meal.