NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground turkey (93% lean)

0.33 cup Jasmine rice (cooked)

0.5 cup Sweet potato (cubed)

1.5 cup Broccoli florets

0.25 tbsp Extra virgin olive oil

1 tbsp Coconut aminos

1 clove Garlic (minced)

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Onion powder

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cubed sweet potatoes with the olive oil and a pinch of salt on a parchment-lined tray.

• 2

  Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.

• 3

  While potatoes roast, heat a large non-stick skillet over medium-high heat and add the ground turkey, breaking it up with a spatula.

• 4

  Cook the turkey until browned and no longer pink, then stir in the minced garlic and onion powder for 1 minute until fragrant.

• 5

  Add the broccoli florets to the skillet with 2 tablespoons of water, cover with a lid, and steam for 3 minutes until bright green.

• 6

  Remove the lid, stir in the coconut aminos, sea salt, and black pepper, and cook for another minute to allow flavors to meld.

• 7

  Divide the cooked jasmine rice and roasted sweet potatoes into a bowl and top with the turkey and broccoli mixture.