NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

0.25 medium Japanese sweet potato

0.25 medium yellow onion

1 inch fresh ginger

0.5 whole lemon

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Dice the Japanese sweet potato into small, uniform cubes and toss them with half of the olive oil and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are tender and the edges are golden brown.

• 4

  While the potatoes roast, finely dice the yellow onion and grate the fresh ginger and garlic clove.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and add the diced onion, sautéing until translucent.

• 6

  Add the ground turkey to the skillet, breaking it into small crumbles with a spatula, and cook until browned and fully cooked through.

• 7

  Stir in the grated ginger, garlic, sea salt, and black pepper, cooking for 1-2 minutes until the aromatics are fragrant.

• 8

  Add the baby spinach to the skillet and stir constantly until the leaves are just wilted.

• 9

  Squeeze the fresh lemon juice over the turkey mixture and stir to incorporate all the bright flavors.

• 10

  Assemble the bowl by placing the roasted sweet potatoes at the base and topping them with the savory lemon-ginger turkey mixture.