NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Ground Turkey (93% lean)

3/4 cup cubed Sweet Potato

1.7 cups halved Brussels Sprouts

1.1 tsp Extra Virgin Olive Oil

1/4 cup diced Yellow Onion

1 clove minced Garlic

1/2 tsp Smoked Paprika

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the halved Brussels sprouts with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the Brussels sprouts for 18-20 minutes until the outer leaves are crispy and slightly charred.

• 4

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

• 5

  Add the diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until fragrant and translucent.

• 6

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

• 7

  Stir in the cubed sweet potatoes and a splash of water, then cover the skillet with a lid to steam-sauté for 8-10 minutes until the potatoes are fork-tender.

• 8

  Remove the lid, stir in the smoked paprika, salt, and pepper, and cook for another 2 minutes to allow any excess moisture to evaporate.

• 9

  Serve the turkey and sweet potato mixture alongside the roasted Brussels sprouts.