NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

1 medium sweet potato

1.5 cups broccoli florets

0.5 whole orange bell pepper

2 tsp extra virgin olive oil

2 tbsp coconut aminos

1 tsp maple syrup

0.5 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Roast the sweet potatoes for 15 minutes; meanwhile, chop the broccoli into bite-sized florets and dice the orange pepper into 1-inch pieces.

• 4

  Add the broccoli and peppers to the baking sheet, toss with the remaining 1 teaspoon of oil, and roast for an additional 12-15 minutes until the vegetables are tender and slightly caramelized.

• 5

  While the vegetables roast, heat a large non-stick skillet over medium-high heat and brown the ground turkey until fully cooked and no longer pink.

• 6

  In a small bowl, whisk together the coconut aminos, maple syrup, garlic powder, and ground ginger to create the sweet and savory glaze.

• 7

  Pour the sauce over the cooked turkey in the skillet, then fold in the roasted vegetables, stirring gently until everything is coated in the sticky glaze.

• 8

  Divide the mixture into bowls and garnish with sesame seeds for an extra crunch before serving.