NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

0.5 medium Sweet potato

0.5 cup Red bell pepper

0.25 cup Red onion

1 cup Kale

0 tsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them directly on the baking sheet with half of the olive oil and a pinch of sea salt.

• 3

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and the edges are golden brown.

• 4

  While the potatoes roast, heat the remaining olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the diced red onion and bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables begin to soften.

• 6

  Add the ground turkey to the skillet, breaking it apart with a wooden spoon or spatula, and cook until no longer pink.

• 7

  Stir in the smoked paprika, cumin, garlic powder, sea salt, and black pepper, ensuring the turkey is evenly coated in the spices.

• 8

  Add the chopped kale to the skillet and cook for an additional 2 minutes until the leaves are just wilted and bright green.

• 9

  Remove the roasted sweet potatoes from the oven and divide them into serving bowls.

• 10

  Top the sweet potatoes with the smoky turkey and vegetable mixture and serve immediately.